These Creamy Chicken Tacos are the ultimate weeknight meal! They're quick, easy, satisfying, and delicious. Perfect for any night of the week!
Filled with tender, juicy chicken in a rich, creamy taco sauce and topped with crunchy lettuce and tangy red onion, these tacos are sure to please everyone at the table.
The best part about these tacos is how simple they are to make. With just a handful of grocery store ingredients, you can create a flavorful dish that doesn't require hours in the kitchen. Whether it's a family dinner or a fun taco night with friends, this recipe is a winner!
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Chicken broth: You can use vegetable or beef broth for this recipe. I buy the low salt/sodium varieties.
Lime juice: Fresh lime juice is best; you'll need about the juice of about ½ a lime for the recipe. Save the other half to serve as wedges on the side. If you don't have lime, you can use lemon.
Chicken taco seasoning: I have a recipe for homemade chicken taco seasoning that I make it in batch. You can give that a go (it's delicious!) or buy your favorite brand from the store.
Chicken thighs: Buying skinless and boneless thighs makes this meal much quicker. They are marinated and cooked whole, then shredded and returned to the pan with the sauce.
Garlic: As always, measure garlic with your heart and add more or less to suit your tastes.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- The marinade is mixed in a bowl, and the whole chicken thighs are added and coated in the spices. The chicken doesn't need to sit in the marinade for hours. Just mix it together and then get the pan on to heat.
- Cook the chicken over medium heat. You want to get a slight crust on the chicken, but if the heat is too high, the spices will start to burn.
- The chicken is cooked for 6 minutes, then shredded and returned to the pan with the creamy taco sauce. Don't worry if it isn't fully cooked when you are shredding the chicken. It will be cooked for longer once it is in the sauce.
- Leftovers can be kept in the refrigerator for up to 3 days and in the freezer for 3 months. Reheat gently in the microwave or over medium heat in a saucepan. (You may need to add a little water to the pan)
Why You'll Love These Creamy Chicken Tacos
- They are so quick and easy to make.
- The sauce cooks with the chicken, so this is a complete taco filling.
- The sauce is full of flavor but is mild and creamy, so i find kids love it.
- You can double the batch and freeze the filling for another day.
Recipe Adaptations
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- You can replace the chicken thighs with chicken breasts. They stay juicy as they are cooked in the sauce.
- Add some chopped jalapenos. (or check out my spicy chicken tacos).
- Add some extra vegetables: Onion, bell peppers, cauliflower, and spinach all work well in the creamy taco sauce.
- Make it extra creamy and replace half of the chicken broth with extra sour cream.
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Serving Suggestions for Creamy Chicken Tacos
Sides: As with most tacos, we go for a soft flour tortilla. Some of the family love crispy shells, which work well with saucy fillings. To suit the whole family, I will add some shredded lettuce and then serve red onion on the side for them to add themselves (or turn their noses up at 😉). But really, you can add any taco toppings you like. Cheese is always a hit with my kids, as is more sour cream and some salsa.
Wine: The creamy, rich tacos work fabulously with a light, acidic white like Vinho Verde or a Verdejo. Or go for a light fruity red like a Grenache or a Gamay.
Enjoy x
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Get the Recipe
Creamy Chicken Tacos
Ingredients
- 2 tablespoon chicken broth (see note 1)
- 1 tablespoon lime juice
- 3 tablespoon chicken taco seasoning (see note 2)
- 1½ lb chicken thighs skinless boneless (see note 3)
- 2 tablespoon oil
- 2 cloves garlic sliced
- ½ cup sour cream
- ½ cup chicken broth
Instructions
- Combine the chicken broth, lime juice, and chicken taco seasoning in a large bowl.2 tablespoon chicken broth1 tablespoon lime juice3 tablespoon chicken taco seasoning
- Add chicken and turn to coat in the mixture.1½ lb chicken thighs
- Place a large skillet/frying pan over medium heat. Add the oil and cook chicken for 3 minutes on each side until seared.2 tablespoon oil
- Remove the chicken from the pan.
- Return the skillet to the heat and add the garlic; stir it around until it starts to smell aromatic. Then add in the sour cream and chicken broth. Bring to a low simmer.2 cloves garlic½ cup sour cream½ cup chicken broth
- Meanwhile, shred (or chop the chicken) the chicken (see note 4).
- Add the shredded chicken to the sauce and stir well. Simmer for 3 minutes until the sauce reduces and starts to coat the chicken. If your sauce evaporates too quickly, add a bit of chicken broth (or even water).
- Once cooked, you can add extra salt if needed (see note 2)
Notes
- You can use vegetable or beef broth for this recipe. I buy the low salt/sodium varieties.
- I have a recipe for homemade chicken taco seasoning that I make it in batch. You can give that a go (it's delicious!) or buy your favorite brand from the store. Depending on the salt content of your chosen brand, you may need to add salt at the end of cooking.
- Use skinless and boneless thighs; you can also substitute for chicken breasts.
You will find that some of the chicken isn't fully cooked at this point; don't worry. It is going back into the pan to cook in the sauce.
Nutrition
Nutrition is per serving
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