10 Minute Skillet Chicken Taco Recipe

Taco chicken ready in just 10 minutes! This taco skillet chicken recipe is going to become your new favorite way to make chicken for your tacos or other Mexican inspired dishes! Ready in just 10 minutes, this recipe is so easy to make and incredibly flavorful!

Why this recipe works

• Simple ingredients – you likely have everything you need to make this 10 minutes skillet chicken in your pantry or fridge right now! Make your own taco seasoning to make this super budget friendly!
• So many uses – This 10 minute skillet chicken taco meat is packed with flavor and the chicken is perfect for tacos, taco salad, or burritos!
• Easy weeknight meal idea – This recipe is perfect for weeknight meals and makes great leftovers!
• Family friendly – Try it with homemade guacamole or homemade salsa in tacos for a quick, family friendly meal everyone will love.
• This skillet chicken taco is paleo, Whole30, low carb, low FODMAP and keto friendly

Ingredients

• Boneless, skinless chicken breast or thighs – you will want to cut the chicken into bite size pieces. You can use kitchen shears (my preferred method) or you can use a knife and a plastic cutting board.
• Taco seasoning – you can make your own taco seasoning or use your favorite store bought.
• Olive oil – this helps the seasoning stick to the chicken and also ensures that you won’t need to add any oil to the pan.
• Red wine vinegar – this helps to give the chicken flavor and also helps to create a brown crust on the outside of the taco chicken as it cooks.

Instructions:

• Step 1: Start by cutting up chicken breast or thighs into bite size pieces. I use clean kitchen shears to do this easily.
• Step 2: Make the taco seasoning mix in a small bowl.
• Step 3: Add the chicken pieces to a large bowl. Add red wine vinegar, olive oil and taco seasoning to the chicken.
• Step 4: Stir the chicken and seasoning and make sure it’s well coated.
• Step 5: Heat a large skillet over medium heat. Once hot, add the chicken and allow to cook for 8-10 minutes depending on how large the chicken bites are and how hot the pan was.
• Step 6: Test the temperature of the chicken (should be 165F) before removing it off the heat.
• Step 7: Stuff the chicken in a taco, burrito, chimichanga, over a taco salad, or serve on tostadas!

How to use skillet taco chicken

• In tacos
• In taco salads
• As an added protein to buddha bowls
• Over nachos (with dairy free nacho cheese sauce)
• In enchiladas
• In soup

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10 Minute Skillet Chicken Taco Recipe

10 Minute Skillet Chicken Taco Recipe is the perfect easy weeknight meal and is great for leftovers! This simple healthy recipe is paleo, Whole30, low carb and keto friendly. Use chicken breast, thighs or tenders!

5 from 2 votes

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Prep Time: 2 minutes mins

Cook Time: 8 minutes mins

Servings: 4 servings

Guided Recipe Video

Ingredients

• 1 tablespoon taco seasoning
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1 pound chicken breast, boneless, skinless (or boneless, skinless chicken thighs)

Instructions

• Cut the chicken breast into bite size pieces using kitchen shears or a sharp knife.
  1 pound chicken breast, boneless, skinless (or boneless, skinless chicken thighs)
• Add the cut chicken pieces to a large bowl. Add 1 tablespoon of taco seasoning, 1 tablespoon of red wine vinegar and 1 tablespoon of olive oil.
  1 tablespoon taco seasoning, 1 tablespoon red wine vinegar, 1 tablespoon olive oil
• Stir the chicken well to make sure it is evenly coated.
• Preheat a large cast iron skillet (or stainless steel skillet) over medium heat.
• Add the chicken and allow it to cook for 3-4 minutes untouched.
• For the last 4-5 minutes, stir the chicken occasionally making sure all sides get heat.
• Take the chicken off the heat. Make sure it's completely cooked (check the temperature should be 165F)
• Serve the chicken taco meat with your favorite toppings in a taco shell on a burrito or on a salad.

Equipment

• Cast Iron Skillet

Recipe Notes

Make your own taco seasoning or use your favorite store bought brand!

Substitutes: You can substitute the red wine vinegar for apple cider vinegar, white wine vinegar, lime juice or lemon juice.

Storage: Double or triple the recipe and store in the fridge for up to 3 days or in the freezer for up to 3 months. 

Budget tip: To make this meal more budget friendly, use boneless, skinless chicken thighs. 

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

236

Fat

 

8

g

Carbohydrates

 

2

g

Fiber

 

1

g

Sugar

 

1

g

Protein

 

37

g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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• 993

Author: Samantha Rowland

Course: dinner

Cuisine: Mexican

Keyword: chicken taco meat, skillet taco chicken

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What to serve with skillet taco chicken

This skillet taco chicken can be used so many ways or as a simple protein for a quick and easy meal. Here are some great side dishes that are all ready in 30 minutes or less!

• Mexican Vegetables
• Cilantro Lime Quinoa
• Red Cabbage Slaw or Cilantro Lime Slaw
• Mexican Cauliflower Rice or Cilantro Lime Cauliflower Rice

Storing leftover chicken

Fridge: Once cooked, the chicken will last about 3 days in the fridge in a sealed container

Freezer: In the freezer, the chicken taco meat will last about 3 months. Be sure to store it in an airtight freezer safe container.

TIP: Freeze individual portions of the cooked chicken taco meat for an easy grab and go protein (I love Soupercubes for this). Let it defrost overnight or in your lunch box for the next day. Reheat in the microwave or in a skillet over medium heat until warmed through.

If you love this recipe, you should try:

• Instant Pot Shredded Mexican Chicken
• Simple Chicken and Peas Skillet
• Ranch Skillet Chicken or Italian Skillet Chicken
• Spicy Sweet Potato Soup
• Easy Bean Tostadas
• Mexican White Bean Soup