Chicken Salad is a CLASSIC salad recipe that is always a crowd pleaser. The salad is easy to make and a great recipe to make when you have leftover chicken or rotisserie chicken. To make the salad, toss chopped cooked chicken in a creamy dressing with …
Chicken Salad is a CLASSIC salad recipe that is always a crowd pleaser. The salad is easy to make and a great recipe to make when you have leftover chicken or rotisserie chicken. To make the salad, toss chopped cooked chicken in a creamy dressing with celery, onion, pecans, and fresh herbs. This recipe is…
This easy chicken tacos recipe is packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring…
This easy chicken tacos recipe is packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring juicy chicken and fresh toppings: a simple recipe everyone will love.
Need an easy flavor-packed dinner that’s ready in 30 minutes? We’ve found it’s deceptively tricky to find dinnertime hits, but this one seems to please everyone every time we serve it! The juicy chicken strips are seasoned to perfection, nestled into a tortilla with guacamole, cheese crumbles and topped with a zingy lime crema.
Why we love this recipe: We could (and do!) eat this over and over. The chicken works on the stovetop or grilled, and it comes together simply. We just made it for a dinner party with ranch water and black bean and corn salad, and everyone raved. You can also make it as a taco bowl for gluten-free eaters. It’s totally versatile!
Featured reader comment
“Made the chicken tacos for dinner tonight. These are so so good! Great flavor and they come together so quickly. I appreciate how simple yet tasty the lime crema is. The kids had the chicken inside quesadillas and loved them. These are definitely going into the monthly rotation!” -Tanvee
Key ingredients for chicken tacos
Tacos are where it’s at for weeknight dinners over here (especially with kids!), and we love how this version can be either pan fried or grilled so you can make it in any season. Here are the key ingredients you’ll need:
Boneless skinless chicken breasts: Try to find organic chicken if at all possible, for the best flavor and most sustainable option. You can buy either chicken breasts and butterfly your own, or cutlets.
Seasonings: Our homemade seasoning blend includes smoked paprika, oregano, garlic powder, onion powder, cumin, black pepper, celery seed and cayenne. You can substitute sweet paprika for the smoked, but it’s well worth the purchase for the smoky flavor it infuses (you might also find it labeled pimentón).
Lime crema: Mix up your own lime crema using sour cream, lime juice and zest, garlic and salt.
Taco toppings: We like using guacamole for a base for the chicken strips, then topping with fresh cilantro, queso fresco or feta cheese, and minced red onion. If you have time to make them, pickled red onions take the flavor over the top.
Tortillas: We like flour tortillas, but corn works too. You can also use any type of grain free tortilla.
Pro tip
We like using mini tortillas (4.5 inch) if we can find them! They are often easier to eat and bonus: you can eat more tacos.
How to make chicken tacos: step by step
These chicken tacos come together simply: you’ll season the chicken, pan sear it on the stovetop, then slice it into strips for the tacos. Here’s the basic outline of steps:
Step 1:Butterfly the chicken (if not in cutlets) by slicing in half horizontally, then opening it up and cutting along the fold to separate the two halves. Pat it dry and season with salt. In a small bowl, mix the seasonings, then sprinkle on both sides of the chicken.
Step 2: Add olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, 4 to 5 minutes per side. When the internal temperature is 165°F, remove to a plate and rest for 3 minutes. Then slice into strips.
Step 3: Make the lime crema by stirring together the sour cream, lime juice and zest, garlic and salt in a small bowl.
Step 4: Warm the tortillas. To make the tacos, spread guacamole onto a warm tortilla, then top with chicken strips, red onion, cilantro, cheese, and lime crema.
Alternate method: grilled chicken tacos
This chicken tacos recipe works grilled, too! We’ve made it both ways and it comes out fantastic.
For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook another 2 to 4 minutes until the internal temperature is 165°F. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.
Chicken tacos toppings
The best part of any tacos recipe is the toppings, of course! For these chicken tacos, we like to make sure there is a good mix of soft and creamy textures to offset the texture of the chicken. We like the chicken strips on a bed of guacamole, but you can mix and match toppings here. Here are a few more chicken tacos toppings we love:
Chicken tacos are a fun easy dinner idea to serve any time of year! We like them especially in the summer as a patio party meal, but they work in any season. (Of course, they’re always great with a margarita, too!) Here are a few sides we like to serve alongside:
Leftovers of this meal keep on giving! Leftover cooked chicken lasts up to 3 days refrigerated. Leftover lime crema stores up to 2 weeks refrigerated.
A few more chicken recipes
We hope you love these chicken tacos as much as our family! Our kids especially gobble this one up. Let us know in the comments what you think. Here are a few more chicken dinners you might enjoy:
This chicken tacos recipe is gluten-free with corn tortillas (or serve it in a bowl for a chicken taco bowl), and dairy-free with cilantro sauce, omitting the cheese.
Frequently asked questions
What are some other ways to season the chicken?
Here are some ideas: Taco seasoning: A quick and easy option with a blend of chili powder, cumin, paprika, and other spices. Fajita seasoning: Similar to taco seasoning, but often with a smokier flavor profile. Adobo sauce: For a Latin twist, marinate the chicken in adobo sauce for bold and flavorful tacos. DIY spice rub: Get creative with your own blend of spices like chili powder, cumin, paprika, garlic powder, onion powder, smoked paprika, or cayenne pepper.
What toppings go well with sliced chicken breast tacos?
All the classic taco toppings work great! Here are some ideas: Shredded cheese: Cheddar, Monterey Jack, or a Mexican cheese blend. Salsa: Choose your favorite, from mild to spicy. Lettuce and pico de gallo: Add freshness and crunch. Sour cream and guacamole: Creamy toppings for extra richness. Cilantro and lime wedges: A squeeze of fresh lime and a sprinkle of cilantro brighten up the flavors.
Can I make chicken tacos low-carb?
Absolutely! You can use lettuce wraps instead of tortillas, or try cauliflower rice tortillas for a lower-carb option.
What are some good side dishes for chicken tacos?
Here are some ideas: Cilantro lime rice: A refreshing and classic pairing. Mexican corn: Sweet corn with a kick of spice. Refried beans: A hearty and filling side dish. Guacamole and chips: A crowd-pleasing appetizer or side. Chopped salad: A light and healthy option.
Do you have any tips for leftover chicken taco meat?
You can use leftover chicken taco meat in many ways! Here are a few ideas:
Taco salad: Toss the chicken with lettuce, tomatoes, beans, cheese, and your favorite dressing. Burrito bowls: Serve the chicken over rice or quinoa with your favorite toppings. Quesadillas: Fill tortillas with cheese and leftover chicken, then cook on a griddle until golden brown. Nachos: Top nachos with leftover chicken, cheese, beans, and your favorite toppings.
These easy chicken tacos are packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring juicy chicken and fresh toppings: a simple recipe everyone will love.
Ingredients
For the chicken
2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*
Cotija, queso fresco, or feta cheese, crumbled (optional)
8 small flour or corn tortillas
Instructions
Pat the chicken dry with a paper towel.Season the chicken with the salt (if you’re using 1 ½ pounds, use 1 ¼ teaspoons salt). In a small bowl, mix the seasonings together. Sprinkle both sides of the chicken with the seasoning mix. (If desired, you can do this up to 12 hours in advance and allow the chicken to sit marinate before cooking.)
Stovetop instructions:** Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned (and seasoning is starting to blacken), on both sides, about 4 to 5 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes. Then slice the chicken into strips.
Make the lime crema by stirring all ingredients together in a small bowl. Refrigerate for up to 2 weeks.
If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them in a skillet or in the oven (see How to Warm Tortillas).
To make the tacos, spread guacamole onto a warm tortilla, then top with chicken strips, red onion, cilantro, cheese, and lime crema. Leftover chicken stores up to 3 days refrigerated.
Notes
*If you buy the chicken as breasts that are not already butterflied or cutlets, butterfly the chicken: Place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
**For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.
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Between the chicken, the orzo, and the spinach and tomatoes, this is truly a full meal in one pan. Talk about a weeknight dinner win!
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If you are looking for a quick, easy, and DELICIOUS chicken recipe, you have to try Chicken Milanese. It may sound gourmet and taste gourmet, but it’s really easy to make! It is similar to the classic Italian veal Milanese dish, but it’s made with thinly pounded chicken breasts that are pan-fried. The exterior gets…
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This Parmesan crusted chicken recipe is our family favorite weeknight dinner! It’s easy, crispy, and guaranteed to satisfy everyone, made…
This Parmesan crusted chicken recipe is our family favorite weeknight dinner! It’s easy, crispy, and guaranteed to satisfy everyone, made in under 30 minutes.
The first time Alex made this Parmesan crusted chicken for me, it was one of those “whoa” moments where I look at him with adoring eyes. The exterior was so golden and crispy, and the interior so juicy and seasoned, I visibly melted.
Why we love this recipe: This chicken recipe has become one of those back-pocket concepts we keep on hand for guests or for an easy dinner on a weeknight. It’s great on its own, or you can slice it to top a Caesar salad or rice bowl. Long live Parmesan crusted chicken!
Key ingredients for Parmesan crusted chicken
Dinners built on just a few ingredients are where it’s at for us, and this chicken recipe fits the bill with pantry staples (aside from the chicken, of course!). Here’s what you’ll need for this recipe:
Boneless skinless chicken breasts: You’ll need to butterfly the chicken breast for this recipe. You can buy it precut, in which case it’s often marked as cutlets. Buy organic chicken if possible!
Egg: This helps the Parmesan breading to adhere to the chicken.
All purpose flour: Flour makes for the perfect golden exterior. You can substitute almond flour for gluten-free.
Grated Parmesan cheese: This is the key ingredient! Make sure it is grated with a powdery texture, not shredded.
Italian seasoning and garlic powder: These spices add an intensely savory flavor. Olive oil, salt and pepper round out the ingredients.
Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. Organic standards require that the chickens have access to the outdoors and cannot be given antibiotics or growth hormones (happy chickens!).
How to make Parmesan crusted chicken: step by step
Step 1: Butterfly the chicken breasts (slice in half lengthwise). Then place between plastic wrap and use a mallet or heavy skillet to pound them to an even 1/4″ thickness. Sprinkle with salt and pepper.
Step 2: Whisk an egg in a bowl. Stir together the flour, Parmesan and seasonings in a baking dish. Dip each chicken breast in the egg, then flour mixture.
Step 3: Heat the olive oil in a large nonstick skillet over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides, until the internal temperature is 165°F, or the center is no longer pink. Rest 5 minutes, then serve warm.
Ways to serve it
When we make Parmesan crusted chicken, it’s one our family keeps returning to the kitchen for seconds. We often serve it with rice or over a salad to make a main dish salad. Here are a few of our top ideas:
This Parmesan crusted chicken recipe tastes best when it’s freshly made and crisp from the skillet! Store any leftovers refrigerated in a sealed container for up to 3 days. You can reheat them in a skillet to regain some of the crispy texture.
A few more easy chicken recipes
We eat loosely according to the Mediterranean diet, with loads of veggies, a bit of seafood, and occasional chicken. Here are some of the chicken recipes we love most:
This easy baked Greek chicken is simple to put together.
This Parmesan crusted chicken recipe is gluten-free with almond flour.
What can I use instead of Parmesan cheese?
You can substitute Parmesan with other hard cheeses like Asiago, Romano, or Pecorino Romano. Keep in mind, Pecorino is much saltier than Parmesan.
How do I keep the crust from falling off?
The key is a good breading process. Dredge the chicken in the egg, then the flour and Parmesan mixture, ensuring each step coats the chicken completely. Press gently to adhere the coating.
How can I add more flavor to the parmesan crusted chicken?
Add a pinch of red pepper flakes or smoked paprika to the breading mixture for a kick. Try adding fresh herbs like parsley, thyme, or oregano in the breading. Or, add a bit of lemon zest to the breading for a bright flavor.
Why do I need to let the chicken rest?
Resting allows the juices to redistribute throughout the chicken, resulting in a more tender, flavorful, and moist piece of meat. It also makes it easier to cut!
How do I know when the chicken is done?
Insert a digital instant-read thermometer into the thickest part of the chicken. The safe internal temperature for cooked chicken is 165°F (74°C).
This Parmesan crusted chicken recipe is our family favorite weeknight dinner! It’s easy, crispy, and guaranteed to satisfy everyone, made in under 30 minutes.
Ingredients
2 boneless skinless chicken breasts or 4 cutlets (about 1 ½ pounds, organic if possible)
Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). If desired, place chicken cutlets between two pieces of plastic wrap and place them on a cutting board. Using a mallet or heavy skillet, pound them to an even 1/4” thickness.
Place the chicken on a cutting board and sprinkle on all sides with the kosher salt and black pepper.
Whisk the egg in a medium bowl. In a shallow baking dish, stir together the flour, Parmesan, Italian seasoning and garlic powder, then shake into an even layer.
Dip each chicken breast in the eggs, shake off excess, then dredge the chicken breasts in flour. Place back onto the cutting board. Discard the leftover flour mixture (you’ll use about half of it on the chicken, but the extra makes it easier to dredge.)
Heat the olive oil in a large nonstick or cast iron skillet over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides (cooking in batches as necessary), until the internal temperature is 165°F, or the center is no longer pink. Allow to rest for 5 minutes before serving. Serve warm, sliced if desired. Leftovers store up to 3 days, refrigerated.
These chicken parmesan sliders pack all of the flavors you love from the comfort-food classic into easy, shareable sandwiches. Perfect for parties, game day, or a weeknight dinner, you’ll love how simple these sliders are to make.
Chicken enchiladas with homemade red enchilada sauce are a classic Mexican dinner. We make them all of the time, but sometimes we like to mix things up and make White Chicken Enchiladas. The enchiladas are filled with shredded chicken, cheese, and a cr…
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Chicken Salad is a CLASSIC salad recipe that is always a crowd pleaser. The salad is easy to make and a great recipe to make when you have leftover chicken or rotisserie chicken. To make the salad, toss chopped cooked chicken in a creamy dressing with celery, onion, pecans, and fresh herbs. This recipe is… 
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Enchiladas are one of our all-time favorite dinners. We love trying new enchilada recipes. A few favorites include White Chicken Enchiladas, Black Bean Enchiladas, Beef Enchiladas, and our Black Bean & Quinoa Enchilada Bake is a fun one! These Chicken Enchiladas are definitely a classic. They are one of the BEST dinner recipes out there.… 
If you are looking for a quick, easy, and DELICIOUS chicken recipe, you have to try Chicken Milanese. It may sound gourmet and taste gourmet, but it’s really easy to make! It is similar to the classic Italian veal Milanese dish, but it’s made with thinly pounded chicken breasts that are pan-fried. The exterior gets… 
Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. 
Chicken enchiladas with homemade red enchilada sauce are a classic Mexican dinner. We make them all of the time, but sometimes we like to mix things up and make White Chicken Enchiladas. The enchiladas are filled with shredded chicken, cheese, and a creamy white sauce that is made with a simple roux, chicken broth, green…