One Pan Mexican Chicken

A truly unbelievable meal... buttery shredded chicken, laced with chili, cumin, oregano, cilantro, garlic, and onion. A quick simmer in my savory, one-pot sauce and you have the most sublime, moist chicken ever. And there are countless ways to serve this amazing bird... with tortillas, over rice, by itself... Made with pantry staples, and on the table in about 20 minutes. And you can watch the video of me making it HERE!

I love the fact that you can serve the chicken however you want! Serve the shredded chicken and sauce over rice and deliver a hearty, gluten-free meal. Or spoon the juicy chicken over tortillas for the best street tacos ever. Or dish up a steaming bowl of JUST the chicken and that would be fine too!

I decided to serve the chicken a few ways, as you can see in the photos! I nestled some of it over flour tortillas and then topped everything with Mexican cheese, green onions and cilantro. I also served some over and alongside rice. By the end of the meal, I was ladling the remarkable sauce over the leftover rice...

This is one of the best creations I've ever made. And, it's so incredibly easy, so I'll be making it again and again.

One Pan Mexican Chicken 

2 cups chicken broth
15-ounce can tomato sauce (or 2 cups)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
1 pound boneless skinless chicken breasts or chicken thighs (refrigerated or frozen)
1 cup shredded Mexican cheese blend
Chopped fresh cilantro for serving, optional
Chopped green onions for serving, optional
Cooked rice for serving, optional
Soft tortillas for serving, optional

In a large stock pot or saucepan, whisk together the broth, tomato sauce, chili powder, cumin, oregano, dried cilantro, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken and set the pan over medium-high heat. Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes, until the chicken is fork-tender (or slightly longer if you start with frozen chicken).
Shred the chicken with two forks and simmer for 3 to 5 minutes more, or until ready to serve (you can keep the chicken on low for up to 2 hours!).
When ready to serve, spoon the chicken onto tortillas, over rice, or serve it by itself with the Mexican cheese, cilantro and green onions.
Serves 4