Easy Mexican Shredded Chicken: Perfect for Tacos & More!

Heat a carway nonstick skillet over medium high heat.

Add a little bit of olive oil to the pan and let it heat up.

Add chicken breast to the pan and brown both sides.

Season one side of the chicken with 1 tablespoon taco seasoning, flip, and season the other side with the remaining 1 tablespoon taco seasoning.

Cook the chicken for 3 to 5 minutes on each side until browned.

Add 1 cup of salsa and 1 cup of chicken broth to the pan, stir to combine, and bring to a low boil.

Cover the pan and reduce the heat to low, cooking for 15 to 20 minutes until the chicken shreds easily.

Remove the chicken from the pan and shred it with two forks, leaving it in larger chunks.

Stir the shredded chicken back into the salsa mixture.

Squeeze lime juice over the chicken before serving.

Serve the chicken on warmed flour tortillas.

Equipment Needed

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