Creamy Taco Chicken
A quick, creamy taco-flavored chicken made with a simple spice mix and a tangy lime-chicken broth base.
Servings: 6 servings
Ingredients
- 2 tablespoons chicken broth (for marinade)
- 1 tablespoon lime juice
- 3 tablespoons chicken taco seasoning
- 1.5 lb chicken thighs skinless, boneless
- 2 tablespoons oil
- 2 cloves garlic sliced
- 1/2 cup sour cream
- 1/2 cup chicken broth
Instructions
- In a large bowl, whisk together 2 tablespoons chicken broth, 1 tablespoon lime juice, and 3 tablespoons chicken taco seasoning.
- Add the chicken thighs to the bowl and turn them to coat evenly in the marinade.
- Heat a large skillet over medium heat and add 2 tablespoons oil. Sear the chicken 3 minutes per side until browned.
- Remove the chicken from the pan and set aside.
- Return the skillet to medium heat, add the sliced garlic and cook briefly until fragrant, about 30–60 seconds.
- Stir in 1/2 cup sour cream and 1/2 cup chicken broth and bring the mixture to a low simmer.
- Meanwhile, shred or chop the cooked chicken into bite-sized pieces.
- Add the shredded chicken back into the skillet, stir to combine, and simmer for about 3 minutes until the sauce reduces and coats the chicken. Add a splash of chicken broth or water if the sauce becomes too thick.
- Taste and add salt if needed, then serve.
Equipment
- Large Bowl
- large skillet or frying pan
- tongs or spatula
- Knife and cutting board
- forks or two forks for shredding
Notes
- You can use vegetable or beef broth instead of chicken broth.
- Low-sodium broths help control final salt level.
- Use store-bought or homemade chicken taco seasoning.
- Adjust final salt based on the seasoning's salt content.
- Skinless, boneless thighs give the best texture; breasts may be substituted.
- Some chicken may not be fully cooked after searing; it will finish cooking in the sauce.