This is my go-to method for preparing chicken breasts to stuff into burritos, layer on nachos, or fold into quesadillas. The chicken braises in a spiced tomato mixture, is shredded, and then tossed in the reduced sauce for maximum flavor.
Some nights you want to cook something impressive, and other nights you want dinner to be quick, simple, and satisfying. This braised chicken fits those easy-night needs: it’s hands-off for most of the cooking time but delivers bold, Mexican-inspired flavor. I often use it in burritos, atop rice bowls, or served with chips and salsa.
To start, build a flavorful braising liquid with chicken broth, fire-roasted tomatoes, and a blend of Mexican spices. Briefly sear the seasoned chicken breasts in a skillet to develop color, then deglaze the pan with the broth and add the tomato and spice mixture. Return the chicken to the pan, cover, and simmer gently until cooked through.
After the chicken finishes cooking, let it rest so the juices redistribute. Meanwhile, turn up the heat and reduce the braising liquid until it thickens and intensifies. Shred the chicken and toss it in the reduced sauce so every bite is moist and well seasoned.
I like building a burrito with this shredded chicken, along with rice, sour cream, a black bean and corn salsa, diced tomatoes, and crisp romaine lettuce. Warm a large flour tortilla, add the fillings, fold in the sides, tuck the bottom, and roll tightly to close.
Serve warm. This recipe yields a flavorful, versatile shredded chicken that makes easy weeknight meals feel special—perfect for nights when you want something delicious with minimal effort. Enjoy!
Shredded Mexican Braised Chicken Breast
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Ingredients
- 2 lbs split chicken breasts skin on, ribs in
- 1 cup chicken broth
- 14.5 oz can fire roasted tomatoes
- 2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp ground coriander
- 1 bay leaf
- salt and pepper
Instructions
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Heat a skillet over medium-high heat; choose a pan with a lid. Season the chicken breasts generously with salt and pepper, then place them skin-side down in the hot pan.
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Sear each side for about 2 minutes until lightly browned. Remove the chicken briefly to a plate. Pour in the chicken broth to deglaze the pan, scraping up the browned bits. Add the fire-roasted tomatoes, cumin, chili powder, oregano, ground coriander, and bay leaf.
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Return the chicken to the pan, lower the heat to medium, cover, and simmer for 20–30 minutes or until cooked through (internal temperature around 160°F is a good target).
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When the chicken is done, remove it and let it rest for at least 10 minutes before shredding so the juices stay in. Meanwhile, increase the heat and reduce the tomato-spice sauce until it thickens to your liking (about 5–10 minutes), stirring often to prevent burning. Shred the chicken and toss it with the reduced sauce to coat. Serve warm.
Nutrition
Nutrition is estimated using a food database and is intended as a guideline for informational purposes only.