Fifteen Spatulas

Shredded Mexican Braised Chicken Breast

Shredded Mexican Chicken Burritos

Have you ever wanted to eat something tasty for dinner but felt lazy about actually cooking it?

I’d be shocked if anyone said ‘no’ to this question.

There are plenty of times when I want to cook something challenging or involved, but there are also times when we all want to do something easy.

This is one of those easy dishes, and I often shred this chicken up for things like burritos, quesadillas, or even just to serve with rice.

Make a flavorful braising liquid for the chicken breasts, with chicken broth, fire roasted tomatoes, and Mexican spices:

Mexican Braised Chicken Burritos

Place the chicken breasts in this liquid, cover with a lid, and let them cook for 20-30 minutes. Shred the chicken up, then reduce the braising liquid down. Toss the chicken to coat:

Shredded Mexican Chicken

Now you can do what you want with the chicken.

I like to put it in a burrito with rice, sour cream, a black bean and corn salsa, tomatoes, and romaine:

Mexican Chicken Burritos Recipe

Roll that baby up by pulling in the sides, tucking in the bottom, and rolling to close:

Shredded Chicken Burritos

Easy and tasty dinner, minimal work required for those lazy “I want to watch TV and sit in my pajamas” kinds of days. Enjoy!

Shredded Mexican Braised Chicken Breast

Yield: 2-4 servings


2 lbs split chicken breasts (skin on, ribs in)
1 cup chicken broth
14.5oz can fire roasted tomatoes
2 tsp cumin
1 tsp chili powder
1/2 tsp oregano
1/2 tsp ground coriander
1 bay leaf
salt and pepper


Heat up a skillet over medium high heat (make sure the pan has a lid). Season the chicken breasts all over with salt and pepper, then place the chicken skin side down directly onto the pan. Cook for 2 minutes on each side, then remove the chicken breasts temporarily to a plate. There should be some brown bits on the bottom of the pan now. Deglaze the pan by adding the chicken broth, scraping up the brown bits from the pan. Add the fire roasted tomatoes, cumin, chili powder, oregano, coriander, and bay leaf.

Put the chicken breasts back into the pan and turn the heat down to medium. Put the lid on and simmer the chicken for 20-30 minutes, until the chicken is cooked (I cook mine to 160 degrees F).

After the chicken has cooked, let it rest for at least 10 minutes before shredding, otherwise all the juices will run out of the chicken. In the meantime, turn the heat to high and reduce the spiced tomato sauce until it reaches the consistency you like (this should be 5-10 minutes). Make sure to stir often so it doesn't burn. Toss the shredded chicken to coat in this sauce, and serve.

29 comments on “Shredded Mexican Braised Chicken Breast

  1. Oh Honey! I hear you. Sometimes it is just too much effort.

    These look really good!
    I don’t do shredded meat, I’ll just cut my chicken in thin strips.

    Have a Joyful Day :~D


  2. Love the recipe … looks easy and flavorful … Happy Weekend :-)

  3. I am all for super easy recipes that are still good! Now if somehow my chicken would just thaw instantly!

  4. Oh, I have many of those days especially after I have spent many hours in the gardens. That chicken dish looks delicious.

  5. These look good and healthy. Funnily enough my last post was a burrito dish as well. Nice photo, by the way.

  6. This is the sort of meal I crave constantly. I am SO making these this week!

  7. I love the mix of flavours specially the colours of that sliced wrap!

  8. Whoa! What a fantastic burrito! Looks so profesh! And I mean that in the best way possible. Burrito chains have nothing on this. That shredded chicken in the skillet is seriously making my mouth water.

  9. Not only does this look easy to make…it looks SO tasty and your bright, colorful pictures are making me hungry!

  10. I should know better than to check your site at lunchtime! Now I’m going to have to grab my purse and rush out the door . . . likely to California Tortilla. They’ll have nothing on you, though — of course!

  11. Just found your site via Pinterest (or as I call it, Internet Crack). This looks great! I do a shredded chicken with a McCormick’s marinade that is tasty, but I like your way better as I like to control what’s in my food as much as possible.

    This made me think of my favorite chicken tacos (super easy): fry a thin corn tortilla into a taco shell—if you skip that step your mouth might never forgive you—then put a little shredded seasoned chicken in, some black beans, guacamole, tiny bit of cheddar (I’m a cheeseaholic, but these don’t need much), and a little salsa. Best thing ever and really quite healthy.

    • Hi Evelyn, HAHA I like your name for Pinterest! I was up at 1 in the morning on there last night…terrible LOL. I love your chicken taco idea, I always love making dinners like that!

  12. Gotta love fire roasted tomatoes and I’m sure they added some great flavor to this wonderful burrito! YUMMY! BTW – In case you didn’t get the ping, the garlic post is up and running! Hope you’re having a great week.

  13. This is fantastic Joanne. I would love to have this for dinner. Looks so full of flavor.

  14. Loving all the Mexican posts! Your blog is just looking fantastic. I mean when did it not, but still….

  15. I just made this Braised Mexican Chicken and it was a big hit with my hubby! Can’t wait to try all of these recipes!!! Keep em comin!

  16. Hey thanks for this recipe! It’s exactly what I was looking for. excellent method and the spices can be adjusted to your personal preference.

    Here’s a tip in return:
    For a relatively easy shredded chicken mole sauce, take this same recipe and near the end, add approx 100 grams or more of finely chopped, dark chocolate. Ideally the 70-85% Cacao Lindt chocolate bar, but any high quality dark chocolate will do.

  17. I tried this but didnt really follow the recipe, because I used what ingredients I had. I used chicken broth, chili power, spaghetti sauce (about 6 teaspoons), red pepper, garlic and herb, southwest chipotle, and accent.

    I included chili beans,Mexican rice, lettuce, corn and Mexican rice.
    I finished it off with sweet and spicy honey mustard.

    It was really good

  18. I make this ALL THE TIME. Some additions. After cooking chickn I deglaze the pan by sweating some onions, garlic, chopped bell and rehydrated chipoltle peppers in it. I then bloom all the spices with the cooked veggies to get rid of raw spice taste. I then add all the liquids (I only use fire roasted tomatoes and half can of water…if I have stock or broth i’ll use it) and simmer simmer simmer. SO GOOD !

  19. We had this tonight, and it was terrific. Husband couldn’t stop praising it. We didn’t shred it, we just served it as braised chicken with the sauce and some arroz y frijoles on the side.

    Thanks for a splendid recipe!

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