Shredded Chicken Tacos with Creamy Chimichurri Sauce

These shredded chicken tacos with creamy chimichurri sauce are bold, zesty, and satisfying. I love how the smoky, seasoned chicken pairs with the herb-packed sauce, creating tacos that feel both fresh and comforting.

Why You’ll Love This Recipe

I love this recipe because it transforms simple shredded chicken into a flavor-packed taco filling. The creamy chimichurri adds brightness and a tangy kick, while the toppings make every bite customizable. I also like how easy this dish is to make ahead, making it perfect for a busy weeknight or a gathering with friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shredded chicken

• 1 1/2 pounds boneless, skinless chicken breasts

• 2 cups chicken broth

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

For the creamy chimichurri sauce

• 1 cup fresh parsley, packed

• 1/4 cup fresh cilantro

• 3 cloves garlic

• 2 tablespoons red wine vinegar

• 1/3 cup olive oil

• 1/4 cup mayonnaise or Greek yogurt

• 1/2 teaspoon red pepper flakes (optional)

• Salt and pepper to taste

For serving

• 8 small flour or corn tortillas

• 1 cup shredded lettuce or cabbage

• 1/2 cup diced tomatoes

• 1/4 cup crumbled queso fresco or feta

• Lime wedges

Directions

1. I start by placing the chicken breasts, broth, chili powder, cumin, smoked paprika, salt, and pepper in a saucepan or skillet. I simmer gently over medium heat for 20–25 minutes until the chicken is cooked through and tender.

2. I remove the chicken, shred it with two forks, and return it to the pot with a splash of broth to keep it juicy.

3. While the chicken cooks, I make the chimichurri sauce. I blend parsley, cilantro, garlic, red wine vinegar, olive oil, mayonnaise (or yogurt), red pepper flakes, salt, and pepper in a food processor until smooth and creamy.

4. I warm the tortillas in a skillet or on a grill.

5. To assemble, I fill each tortilla with shredded chicken, drizzle with creamy chimichurri, and top with lettuce, tomatoes, and queso fresco.

6. I serve with lime wedges on the side for a fresh squeeze.

Servings and timing

This recipe makes about 4 servings (2 tacos each). It usually takes me 15 minutes to prep and 25 minutes to cook, so dinner is ready in about 40 minutes.

Variations

Sometimes I use chicken thighs for extra flavor and tenderness. For a spicier kick, I add a jalapeño to the chimichurri sauce. If I want to go lighter, I swap the mayo for Greek yogurt. I also like serving these tacos with pickled onions or avocado slices for extra freshness.

Storage/Reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days, and the chimichurri sauce keeps well for 4–5 days. To reheat, I warm the chicken in a skillet with a splash of broth to keep it moist. I assemble fresh tacos just before serving.

FAQs

Can I make the chicken in a slow cooker?

Yes, I cook it on low for 6 hours or high for 3 hours, then shred and serve with the sauce.

Can I use rotisserie chicken?

Yes, rotisserie chicken saves time—I just season it lightly and add the chimichurri.

Can I make the chimichurri without mayonnaise?

Yes, I can leave it out for a classic chimichurri or replace it with Greek yogurt for creaminess.

What tortillas work best?

I like corn tortillas for a more traditional taco flavor, but flour tortillas hold up well if I want a heartier bite.

Can I freeze the shredded chicken?

Yes, I freeze it in portions for up to 2 months, then thaw and reheat before serving.

Conclusion

These shredded chicken tacos with creamy chimichurri sauce are a fresh and flavorful twist on taco night. The juicy chicken, vibrant sauce, and crisp toppings come together for a meal that I love making again and again. It’s simple, satisfying, and always a hit.