Description

There’s something incredibly comforting about walking into a kitchen filled with the scent of simmering spices—warm cumin, smoky paprika, and just a hint of chili in the air. This Mexican Chicken recipe brings all of that and more to the table. It’s the kind of dish that makes you slow down and savor every bite, and for many, it brings back memories of family dinners, weeknight warmth, and that comforting feeling of home-cooked goodness.

In my family, this dish is one of those go-to meals that makes regular appearances when we need something both hearty and hassle-free. We’ve served it on everything from rice to tacos, wrapped it up in burritos, and even spooned it over roasted veggies for a low-carb twist. What I love most? It’s flexible, flavorful, and truly fuss-free.

While the flavors are bold and full-bodied, this dish doesn’t require hours in the kitchen. It’s perfect for busy weeknights but still special enough to serve at casual get-togethers. The chicken is tender and juicy, and the seasoning blend gives it that unmistakable Mexican flair that’ll have everyone asking for seconds.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional for heat)
1 cup chicken broth
Juice of 1 lime
1/4 cup chopped fresh cilantro (for garnish)

Instructions

Step 1: Season the chicken
Start by patting the chicken dry with a paper towel—this helps the spices stick better. In a small bowl, mix together the cumin, paprika, chili powder, onion powder, garlic powder, salt, pepper, and red pepper flakes (if using). Rub the spice blend all over the chicken. Take your time with this—it’s all about layering the flavor right from the start.

Step 2: Sear the chicken
Heat the olive oil in a large skillet over medium-high heat. When it’s nice and hot, add the chicken in a single layer. You should hear a satisfying sizzle. Let it cook for about 4–5 minutes per side until golden brown. Don’t worry if it’s not cooked through yet—we’ll finish it off in a moment.

Step 3: Simmer with broth
Once your chicken is beautifully browned, reduce the heat to medium-low and pour in the chicken broth. Squeeze in the fresh lime juice for that citrusy zing that cuts through the richness. Cover and let everything simmer gently for about 10–15 minutes. This step is key—the broth infuses the chicken with even more flavor while keeping it juicy.

Step 4: Shred or slice
After simmering, check that the chicken is cooked through (165°F if you’re using a thermometer). Remove it from the skillet and let it rest for a few minutes. Then, shred it with two forks or slice it thin—whichever you prefer. Return the chicken to the pan to soak up all that delicious sauce for a couple more minutes.

Step 5: Garnish and serve
Sprinkle chopped cilantro over the top, and it’s ready to serve! The herby brightness really pulls everything together.

Notes

For a lower sodium version, use low-sodium chicken broth.
If you’re making this for meal prep, portion it out with rice or roasted veggies for quick grab-and-go lunches.
This chicken is a great filling for tacos, burritos, and enchiladas—or even piled high on nachos for game day.