Are you ready to completely revolutionize your taco night? This incredible, from-scratch Tex-Mex Pulled Chicken recipe is your new secret weapon for the fastest, freshest, and most flavor-packed chicken tacos you have ever made. The magic happens on a single sheet pan, where the chicken and all the vegetables for a smoky, homemade roasted salsa are cooked to perfection under the broiler in just 10 minutes!
This isn’t just another taco recipe; it’s a guide to a complete, game-changing weeknight meal. We’ll show you how to use your oven’s broiler to create a restaurant-quality, fire-roasted flavor with zero effort. The tender, juicy, shredded chicken is tossed in this vibrant homemade sauce and piled into warm tortillas with all your favorite toppings. This is a healthy, satisfying, and unbelievably easy meal that the whole family will go crazy for.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Weeknight Taco Night
What makes this Tex-Mex Pulled Chicken so spectacularly delicious is its brilliant and incredibly efficient one-pan broiler method. This technique is a complete game-changer, allowing you to cook your chicken and simultaneously roast all the vegetables for a from-scratch salsa at the same time, on the same pan. Broiling the tomatoes, peppers, and onions gives them a wonderful, smoky char and a deep, sweet flavor that you simply can’t get from a jar. The finished sauce is then tossed with the tender, shredded chicken, creating the perfect, versatile filling for tacos, burritos, or salads.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 (makes 12 tacos) |
The Essential Ingredients for This Fast & Flavorful Meal
This recipe uses a handful of fresh, wholesome ingredients to create its signature smoky and vibrant flavor.
- The Chicken:
- Thin Chicken Cutlets: Using thin, boneless, skinless chicken breasts (cutlets) is the key to this recipe’s incredible speed. They cook through in just 10 minutes under the high heat of the broiler. If you only have regular chicken breasts, you can easily make your own cutlets by slicing them in half horizontally or pounding them to an even, 1/2-inch thickness.
- The Homemade Roasted Salsa Sauce:
- The Vegetables: A classic, fresh salsa foundation of tomatoes, jalapeños, white onion, and colorful red and yellow bell peppers is the heart of our sauce.
- The Broiling Technique: This is the secret to a restaurant-quality, fire-roasted flavor. Broiling the vegetables until they are softened and have beautiful, charred spots brings out their natural sweetness and adds an incredible, smoky depth that you can’t get from a raw salsa.
- The Tex-Mex Spices: A simple but powerful from-scratch spice blend of chili powder, ground cumin, and dried oregano provides a classic, savory, and warm flavor.
- The Toppings:
- Cotija Cheese: This is a classic Mexican cheese. It is a hard, crumbly cow’s milk cheese with a wonderful, salty flavor, very similar to a feta cheese, which is a great substitute.
- The Classics: Warm flour tortillas, cool sour cream, fresh cilantro, and tangy lime wedges are the perfect accompaniments.
Step-by-Step to the Best Pulled Chicken Tacos
This delicious meal comes together in just a few simple stages, almost entirely on one pan.
Step 1: Prepare the Sheet Pan of Chicken and Vegetables
Step 1: First, position an oven rack so that it is about 5 to 6 inches below the broiler element and preheat the broiler on high.
Step 2: In a small bowl, mix together the 1 teaspoon of chili powder, the 1 teaspoon of ground cumin, the 1 teaspoon of dried oregano, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of fresh ground pepper.
Step 3: On a large, rimmed baking sheet, add the 2 quartered medium tomatoes, the 2 halved and seeded jalapeños, the 1 wedged medium white onion, and the halved and seeded red and yellow bell peppers. Drizzle the vegetables with the 2 tablespoons of olive oil and sprinkle them with the prepared spice mixture. Toss everything together to get it all coated.
Step 4: Push all the seasoned vegetables to one side of the baking sheet. Lay the 1 pound of thin chicken cutlets flat on the other side of the baking sheet and season them on both sides with salt and pepper.
Part 2: Broil to Smoky Perfection and Make the Sauce
Step 1: Place the sheet pan under the preheated broiler for 5 minutes.
Step 2: Carefully remove the pan from the oven. Using tongs, flip the chicken and the vegetables over.
Step 3: Return the pan to the broiler and cook until the chicken is cooked through and the vegetables are softened and have beautiful, charred spots. This will take about 5 more minutes.
Step 4: While it’s cooking, you can wrap your 12 flour tortillas in a damp paper towel and heat them in the microwave for about 30 seconds.
Step 5: Remove the sheet pan from the oven. Transfer the cooked chicken to a cutting board and let it rest for a few minutes before you shred it with two forks.
Step 6: Spoon all the roasted vegetables and any of the delicious, accumulated juices from the baking sheet into a blender and blend until the sauce is smooth.
Part 3: Assemble Your Tacos
In a large bowl, toss the 1 cup of the prepared, warm sauce with your shredded chicken. Squeeze the juice of 1 lime over the top.
Put the remaining sauce in a separate bowl to serve on the side.
Serve the delicious, saucy pulled chicken with the warm tortillas and all your favorite toppings, like the extra salsa, sour cream, crumbled cotija cheese, fresh cilantro, and lime wedges.
The Best Easy Sheet Pan Pulled Chicken Tacos
A quick and easy recipe for Tex-Mex pulled chicken, prepared on a single sheet pan under the broiler. The dish features a homemade roasted vegetable sauce made by broiling tomatoes, jalapeños, onions, and bell peppers with spices until charred and tender, then blending them until smooth. Thin chicken cutlets are broiled on the same pan, then shredded and tossed with some of the fresh sauce. The pulled chicken is served with warm flour tortillas and a variety of toppings like salsa, sour cream, and cotija cheese.
Ingredients
- 2 medium tomatoes, quartered
- 2 jalapeno peppers, halved and seeded
- 1 medium white onion, cut into 8 wedges
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 pound thin chicken cutlets
- For Serving:
- 12 flour tortillas
- 2 limes (1 juiced, 1 cut into wedges)
- 8 ounces salsa
- 8 ounces sour cream
- 8 ounces crumbled cotija cheese
- Fresh cilantro leaves
Instructions
- Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
- On a baking sheet, toss the tomatoes, jalapenos, onion, and bell peppers with the olive oil, oregano, chili powder, cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Push the vegetables to one side of the baking sheet.
- Lay the chicken flat on the other side of the baking sheet and season it with salt and pepper.
- Broil for 5 minutes.
- Flip the chicken and vegetables over and return the pan to the broiler. Cook for about 5 more minutes, until the chicken is cooked through and the vegetables are softened and charred.
- While the chicken cooks, wrap the tortillas in a paper towel and heat them in the microwave for 30 seconds.
- Assemble: Shred the cooked chicken.
- Transfer the roasted vegetables and any juices from the baking sheet to a blender and blend until smooth.
- In a bowl, toss the shredded chicken with 1 cup of the prepared vegetable sauce. Squeeze the juice of 1 lime over the chicken and toss.
- Serve the pulled chicken with the warm tortillas, the remaining sauce on the side, salsa, sour cream, crumbled cotija cheese, lime wedges, and fresh cilantro.
Notes
- This is a very quick weeknight meal, using the broiler to cook both the chicken and the vegetables for the sauce at the same time on one pan.
- Using thin chicken cutlets is a key step that allows the chicken to cook through in just 10 minutes.
- The roasted vegetables are blended to create a fresh, smoky salsa that is used to both coat the chicken and as a side sauce.
The Ultimate “Build Your Own” Taco Bar
This recipe is perfect for a fun, interactive “build your own” taco night! Simply place the bowl of warm, shredded chicken on the table with a variety of toppings in small bowls:
- The Classics: The sour cream, cotija cheese, cilantro, and limes from the recipe.
- Extra Salsas: A bowl of your favorite store-bought red salsa or a fresh pico de gallo.
- Creamy Additions: Diced avocado or a simple guacamole.
- Crunchy Toppings: Shredded lettuce or cabbage, or some thinly sliced radishes.
Storage and Make-Ahead Tips
This Tex-Mex Pulled Chicken is a fantastic meal-prep recipe for a week of delicious and healthy lunches or dinners.
- Make-Ahead: You can prepare the entire recipe for the pulled chicken and the sauce up to 3 days in advance. Let it cool completely and store it in an airtight container in the refrigerator.
- Storage: Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days.
- Reheating: You can reheat the chicken and sauce gently in a saucepan on the stovetop or in the microwave.
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Creative Recipe Variations
- Use a Different Protein: This same fantastic sheet pan method is also absolutely delicious with thin-cut, boneless pork chops, large shrimp, or even a firm white fish like cod or tilapia. You will just need to adjust the broiling time accordingly.
- Make it Spicier: If you love a lot of heat, you can leave some or all of the seeds in your jalapeño peppers for a much spicier sauce. You can also add an extra pinch of cayenne pepper to your spice mix.
- Use it in a Different Dish: This delicious, saucy pulled chicken is incredibly versatile! Use it as a filling for quesadillas or burritos, as a topping for nachos, or serve it over a bed of cilantro-lime rice to create a hearty burrito bowl.
Enjoy Your New Favorite Taco Night!
You’ve just discovered a truly magical recipe that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This Sheet Pan Tex-Mex Pulled Chicken is a testament to the power of a simple, technique-driven meal to be both incredibly fast and incredibly delicious. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and healthy meal!
Frequently Asked Questions (FAQs)
Q1: What are chicken cutlets, and how do I make them if I can’t find them?
Chicken cutlets are simply boneless, skinless chicken breasts that have been cut or pounded to a thin, even thickness. If you can’t find them pre-packaged, they are very easy to make at home! Simply take a regular, thick chicken breast, place it on a cutting board, and carefully slice it in half horizontally to create two thin cutlets.
Q2: What is cotija cheese, and is there a good substitute?
Cotija is a classic, hard, and crumbly cow’s milk cheese from Mexico. It has a wonderfully salty and slightly funky flavor. If you cannot find it, the absolute best and most readily available substitute is a good quality feta cheese. A salty, dry ricotta salata would also be a great choice.
Q3: Can I make this recipe ahead of time for a party?
Yes, this is a perfect make-ahead party meal! You can prepare the entire recipe for the shredded chicken and the sauce completely and store it in the refrigerator. When your guests arrive, you can simply reheat the chicken in a saucepan or in the slow cooker on the “warm” setting, and set out all your fresh toppings for a beautiful and easy taco bar.
Q4: Can I use an oven-roasting method if I am not comfortable using my broiler?
Yes, you can. To roast the dish instead of broiling it, simply preheat your oven to a hot 425°F (218°C). Assemble the sheet pan as directed and roast for about 15-20 minutes, flipping the chicken and the vegetables halfway through, until the chicken is cooked through and the vegetables are tender and caramelized.
Q5: Can I make this with chicken thighs instead of breasts?
Of course! Boneless, skinless chicken thighs would be a fantastic and even juicier substitute in this recipe. Because they are typically thinner than chicken breasts, you will not need to pound them. The cooking time under the broiler will be very similar.