Quick Chicken Tacos Recipe (with sauce!)

Let’s be honest, taco night promises fun but often delivers a sink full of dishes.

This recipe flips the script entirely, giving you incredibly flavorful chicken and its own signature sauce in one single pan.

Ingredients Needed for the Recipe

• Chicken Thighs: Boneless and skinless, they stay wonderfully juicy and are far more forgiving than breast.
• Homemade Taco Seasoning: A powerful blend of cumin, paprika, and other spices that does the heavy lifting for both the chicken and the sauce.
• Lime Juice: It turns the dried spices into a vibrant paste that clings to the chicken beautifully.
• Garlic & Garlic Powder: A double hit for a deep, savory backbone that permeates every single bite.
• Chicken Broth & Tomato Paste: The dynamic duo that creates the sauce right in the pan, using all those delicious cooked-on bits.
• Olive Oil & Sugar: For cooking and for just a hint of sweetness to balance the robust spices.
• Your Taco Vessel: Go classic with crispy shells, soft with tortillas, or even use lettuce cups for a fresh twist.

Simple Toppings, Big Impact

Since the chicken is so saucy and flavorful, you can keep your toppings wonderfully simple.

A little shredded lettuce, some diced tomato, and a sprinkle of cheese is really all you need.

How to make Quick Chicken Tacos (with sauce!)?

Step 1- Create the Flavor Paste

In a medium bowl, whisk together all the taco seasoning ingredients—the spices, fresh garlic, lime juice, and a tablespoon of olive oil.

It should form a fragrant, slightly loose paste that will coat the chicken perfectly.

Step 2- Coat and Sear the Chicken

Add the chicken thighs to the bowl and turn them until they’re thoroughly coated in the seasoning mix.

Heat oil in a large skillet over medium-high heat and cook the chicken for about 3 minutes per side, just until you get a nice, light sear.

Step 3- Shred the Chicken

Move the seared chicken to a plate or shallow bowl; don’t worry if it’s still raw inside.

Using two forks, shred the chicken completely—this creates more surface area to soak up all the upcoming sauce.

Step 4- Build the Sauce

In the same skillet, you’ll make the magic happen. Pour in the chicken broth, add the tomato paste and sugar.

Scrape the bottom of the pan with your spoon to loosen all those incredible browned bits, then bring it to a gentle simmer.

Step 5- Combine and Simmer

Add the shredded chicken back into the skillet, tossing it in the simmering sauce.

Let it cook together for just 2-3 minutes, until the sauce reduces to a thin, syrupy consistency that clings to the chicken.

Step 6- Serve and Devour

Warm your taco shells or tortillas according to the package directions.

Stuff them generously with the saucy chicken, top with your favorites, and dig in immediately.

The Great Shell Debate

While not traditional in Mexico, the crispy corn taco shell is a fantastic textural contrast to the saucy, tender chicken.

Soft flour tortillas, however, are excellent for burrito-style wraps, especially if you’re a messy eater.

Tips

• For the juiciest result, absolutely use chicken thighs. They simply won’t dry out on you.
• Shredding, rather than dicing, the chicken is the secret to a saucier taco filling. More nooks, more sauce.
• If your sauce reduces too quickly, just add a splash of water to loosen it up and let it simmer a moment longer.
• Feel free to dial the cayenne pepper up or down, or leave it out completely for a milder family-friendly version.

Storing Your Taco Filling

Any leftover chicken filling will keep beautifully in a sealed container in the fridge for up to three days.

It reheats like a dream on the stovetop or in the microwave, making for fantastic next-day lunches.

Print Recipe

Quick Chicken Tacos Recipe (with sauce!)

Author: Kelsey Perez Cooking Method: Skillet Cuisine: Mexican Courses: Dinner, Lunch

Difficulty: easy Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Calories: 418

Best Season: Spring, Summer, Fall, Winter

Description

This quick chicken taco recipe delivers bold Mexican flavors without the fuss! Juicy shredded chicken comes with its own built-in taco sauce, thanks to a versatile homemade seasoning blend that flavors both the meat and the sauce. No extra dips or complicated toppings needed—just grab your favorite tortillas or crispy shells and dig in!

ingredients

Servings

Main Ingredients

• 700 g chicken thighs (skinless, boneless (or breast))
• 1.5 tbsp olive oil
• 2 tbsp tomato paste
• 2 tsp sugar
• 1 cup chicken broth (liquid stock, divided)

Homemade Taco Seasoning

• 3 tbsp lime juice (or sub with lemon, orange juice, or water)
• 1 tbsp olive oil
• 2 garlic cloves (minced)
• 2 tsp garlic powder, onion powder, dried oregano (each)
• 3 tsp cumin powder, paprika (each)
• 0.5 tsp cayenne pepper (adjust to taste or omit)
• 1 tsp salt
• 0.5 tsp black pepper

To Serve

• Taco shells or tortillas (warmed per packet directions)
• Diced tomato, onion, avocado, coriander/cilantro leaves
• Shredded lettuce
• Shredded cheese
• Sour cream

Instructions

1. Place all Homemade Taco Seasoning ingredients in a bowl. Add 2 tablespoons of the chicken broth and mix to form a loose paste.
2. Add chicken to the bowl and turn to coat evenly with the seasoning paste.
3. Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 3 minutes per side until lightly seared. Remove chicken to a shallow dish. Reserve any leftover marinade in the bowl.
4. Return skillet to stove over medium heat. Add remaining chicken broth, tomato paste, sugar, and reserved marinade. Scrape the pan base to incorporate browned bits, mix well, and bring to a simmer.
5. While the sauce simmers, shred the cooked chicken using two forks (or chop if preferred).
6. Return shredded chicken to the skillet. Toss to coat in sauce and simmer for 2–3 minutes until sauce reduces to a thin syrup consistency. Add a splash of water if it thickens too quickly. Adjust salt to taste.
7. Transfer chicken and sauce to a serving bowl.

8. To Serve

   Warm taco shells or tortillas as directed on packaging. Fill with saucy shredded chicken and top with tomato, onion, avocado, coriander, lettuce, cheese, and a dollop of sour cream. Enjoy immediately!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 418kcal

% Daily Value *

Total Fat 21g33%

Saturated Fat 5.2g26%

Cholesterol 125mg42%

Sodium 890mg38%

Potassium 520mg15%

Total Carbohydrate 18g6%

Dietary Fiber 2g8%

Sugars 5g

Protein 38g76%

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Calcium 120 mg

Iron 3.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Double-duty seasoning: The same blend flavors both the chicken and sauce—no extra spice mixes needed!
• Chicken choice: Thighs are juicier and more forgiving, but breast works too if you prefer leaner meat.
• Make it ahead: Cooked chicken and sauce keep well for 3–4 days refrigerated. Reheat gently on the stove or microwave.
• Tortilla tip: Warm tortillas in a dry skillet or wrapped in foil in a 180°C (350°F) oven for 5–10 minutes for best texture.

Keywords: chicken tacos, quick chicken tacos, easy taco recipe, taco with sauce, shredded chicken tacos