Easy Mexican Chicken
This recipe delivers tender, juicy chicken bursting with authentic Mexican flavors. Perfect for tacos, salads, and burrito bowls, it's a versatile and easy dinner option. The spice rub infuses the chicken with a delicious, vibrant taste that everyone will love.
Equipment
- Small bowl
- Paper towels
- Large skillet
- Oven-safe skillet (optional)
- Lid for skillet
- Meat thermometer
- Spatula or tongs
- Cutting board
- Knife
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ teaspoon cayenne pepper optional
- 1 tablespoon olive oil
- ½ cup chicken broth optional
- Lime wedges for serving
- Chopped fresh cilantro for garnish
Instructions
- In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, pepper, and cayenne pepper (if using). Mix well.
- Pat the chicken breasts dry with paper towels.
- Generously rub the spice mixture all over the chicken breasts, ensuring each piece is well coated.
- For stovetop method: Heat the olive oil in a large skillet over medium-high heat.
- Carefully place the seasoned chicken breasts in the skillet. Do not overcrowd; cook in batches if needed.
- Sear the chicken for about 4-5 minutes per side, until nicely browned.
- Reduce the heat to medium, and pour the chicken broth into the skillet, if using.
- Cover the skillet and cook for another 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing or shredding.
- For oven method: Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken for about 2-3 minutes per side, until lightly browned.
- If using, pour the chicken broth around the chicken in the skillet.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven and let it rest for 5 minutes before slicing or shredding.
- Slice or shred the Mexican Chicken and serve immediately.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Adjust spice levels to your liking. For a deeper flavor, marinate the chicken in the spice rub for at least 30 minutes, or overnight in the refrigerator. Ensure the chicken reaches an internal temperature of 165°F (74°C) to avoid dryness. Brining the chicken before cooking can also ensure juicy results. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.