Simple Pulled Chicken Tacos: Juicy & Speedy Dinner (Print Version)

Simple Pulled Chicken Tacos bring juicy chicken, zesty flavors, and quick assembly for a weeknight dinner win. Perfect for busy evenings!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Dairy-Free (if toppings are omitted)

# Ingredients:

→ Base Ingredients

01 - Boneless, Skinless Chicken Breasts or Thighs (1.5 lbs)
02 - Chicken Broth (1 cup)
03 - Onion (1 small, chopped)
04 - Garlic (3-4 cloves, minced)

→ Flavor Boosters

05 - Taco Seasoning (2 tbsp)
06 - Lime (1, juiced)
07 - Cilantro (1/4 cup, chopped)

→ For Serving

08 - Small Flour or Corn Tortillas (12-16)

→ Fresh Toppings

09 - Shredded cheese (optional)
10 - Sour cream (optional)
11 - Salsa (optional)
12 - Diced avocado (optional)
13 - Hot sauce (optional)

# Instructions:

01 - Alright, first things first, let's get that chicken cooking. I usually pat my boneless, skinless chicken breasts (or thighs!) dry with a paper towel; it helps them get a nice sear. Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once it's shimmering, carefully add the chicken. Let it brown for about 3-4 minutes per side. We're not cooking it through yet, just getting some lovely color, which means more flavor for our Simple Pulled Chicken Tacos. I always stand back a little here, because sometimes it sputters, and trust me, hot oil burns are no fun!
02 - Once the chicken has a bit of color, take it out and set it aside on a plate. Don't wash the pan! All those browned bits are flavor gold. Add your chopped onion to the pan and let it soften for about 3-5 minutes, stirring occasionally. You want them translucent, not burnt. Then, toss in that minced garlic. Oh, the smell! This is where the kitchen starts to really smell amazing. Cook for another minute until fragrant, but watch it closely—burnt garlic is a sad, bitter affair, and I've made that mistake more times than I care to admit. Keep stirring!
03 - Now, pour in your chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step is crucial for flavor! Stir in the taco seasoning until it's well combined. Bring the liquid to a simmer, then nestle the chicken back into the pan. Make sure it's mostly submerged. Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the chicken is super tender and easily shredded. This is the magic part for truly tender Simple Pulled Chicken Tacos.
04 - Once the chicken is cooked through and fork-tender, carefully remove it from the skillet and place it on a cutting board or in a shallow bowl. Grab two forks and start shredding! It should come apart really easily. If it's tough, pop it back in the broth for a few more minutes. While you're shredding, that wonderful aroma of seasoned chicken is just filling the air, making your stomach rumble. Don't worry if it looks a little messy, that's part of the charm of homemade pulled chicken.
05 - Return the shredded chicken to the skillet with the remaining cooking liquid. Stir it all together, making sure every piece of chicken is coated in that delicious, savory sauce. Squeeze in the juice from half a lime and stir in most of the fresh cilantro, saving a little for garnish. Let it simmer uncovered for another 2-3 minutes, just to let the flavors really meld and the sauce thicken slightly. Taste it! Does it need a tiny pinch more salt? A little more lime? Trust your gut here, hon.
06 - Warm your tortillas! I usually do this quickly in a dry skillet over medium heat for about 15-20 seconds per side, or a quick zap in the microwave wrapped in a damp paper towel. Pile that glorious Simple Pulled Chicken Tacos mixture into the warmed tortillas. Top with your favorite garnishes—shredded cheese, a dollop of sour cream, a spoonful of fresh salsa, maybe some diced avocado. Sprinkle with the reserved cilantro and a final squeeze of lime if you're feeling extra zesty. Serve immediately and watch them disappear!

# Notes:

01 - Don't overcrowd the pan when browning the chicken; it steams instead of browns, and we want that good color for flavor.
02 - Always taste the sauce after adding the chicken back in; sometimes it needs a little extra salt or a splash more lime to really sing.
03 - Warm your tortillas! A cold, stiff tortilla is a sad vehicle for these amazing Simple Pulled Chicken Tacos.
04 - Serve with a side of fluffy Spanish rice and some black beans for a complete meal.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - two forks
03 - cutting board

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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