Quick Chicken Taco Skillet
This Quick Skillet Taco Chicken is the perfect easy weeknight dinner. Tender chicken breasts are seasoned with flavorful spices, cooked in one skillet, and finished with a broth that keeps the chicken juicy and delicious. Ready in minutes and packed with flavor, it's perfect for tacos, burrito bowls, salads, nachos, and more.
Equipment
- large skillet
Ingredients
- 1 - 1.5 lbs boneless, skinless chicken breast
- 2 tsp garlic salt
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1 - 2 tbsp avocado oil
- 1/4 cup chicken broth
Instructions
- Trim excess fat off the chicken breast, pat dry with paper towels and set aside. If the chicken breasts are thick, cut the chicken in half horizontally to create two thinner pieces of breast.
- In a small bowl, stir together the spices. Sprinkle the seasoning blend evenly over both sides of the chicken, pressing gently so it adheres.
- Heat 1 tbsp avocado oil in a large skillet over medium heat. Add the seasoned chicken and cook for 3 minutes uncovered. Turn the chicken over and continue cooking fora n additional 3 minutes. Add more oil if needed to prevent sticking.
- Pour the chicken broth into the skillet and cover with a lid. Cook for about 10 minutes or until the chicken reaches an internal temperature of 165℉.
- If excess liquid remains in the pan, remove the lid during the last few minutes of cooking to allow it to reduce and evaporate.
- Transfer the chicken to a cutting board and chop into bite-sized pieces. Return the chicken to the skillet and toss to coat with the flavorful seasonings and juices left in the pan.