TL;DR
Smitten Kitchen published a simple chicken taco recipe built around seasoned chicken thighs cooked in a skillet with garlic and broth. The recipe appeared alongside the food website’s 20th anniversary reflections; cooking time, toppings and food safety are practical details for readers to weigh.
Smitten Kitchen has published a weeknight chicken taco recipe using boneless thighs cooked in a skillet, with quick-pickled red onion and fresh toppings. The recipe is part of a September 2026 post in which the site’s author also reflects on its 20th anniversary and more than 1,400 recipes.
The recipe seasons one pound of boneless, skinless chicken thighs with kosher salt, cumin, chili or chipotle powder, paprika and black pepper. The chicken is browned in olive oil, then briefly set aside while minced garlic cooks in the skillet. Chicken broth is added to loosen browned bits from the pan, and the chicken returns to simmer until the broth reduces. The post gives about four to five minutes per side for browning, followed by three to four minutes in the broth; it says the chicken need not be cooked through before that final simmer.
While the chicken cooks, readers can warm eight small flour tortillas in a 350-degree oven and prepare the toppings. Thinly sliced red onion is combined with red wine vinegar, water, salt and sugar. The author suggests microwaving the mixture for 10 to 15 seconds, until the liquid is hot, then letting it cool as the chicken cooks. Shaved red cabbage, avocado, chopped cilantro and hot sauce complete the suggested toppings.
To serve, the cooked chicken can be shredded with two forks or cut into bite-sized pieces with a spatula. The recipe directs readers to add the chicken and any remaining pan juices to warm tortillas, then top them to taste. The ingredient list also notes that the specified salt amount is based on Diamond brand kosher salt and advises using less of other brands. The post does not give a total preparation time or nutrition information.
A Skillet Method for Weeknight Tacos
The recipe addresses a familiar dinner constraint: preparing chicken tacos without a marinade, slow cooker or separate shredding equipment. Its method relies on one skillet and a short broth simmer to finish the chicken after browning. That gives readers a practical route to tacos from a short ingredient list, though the post does not state a total start-to-finish time.
The accompanying anniversary note also puts the recipe in the context of the site’s archive. Its author says that, even after two decades and more than 1,400 recipes, there are still everyday cooking problems worth solving. The taco recipe is presented as one such solution, shaped by a desire for juicy chicken and adaptable toppings.
For safe preparation, chicken should reach an internal temperature of 165°F (74°C) at its thickest point, measured with a food thermometer. The recipe’s timing is an estimate and may vary with the size and thickness of the thighs and the heat of the skillet. Refrigerate leftovers promptly, within two hours, and keep them covered and chilled.
Two Decades of Smitten Kitchen
In the post, the author describes starting Smitten Kitchen 20 years ago to share recipes and work through gaps in her own cooking knowledge. She recalls wanting reliable approaches to dishes such as pasta sauce, meatballs, hummus and crumb cake. The anniversary post says the site has since published more than 1,400 recipes.
The chicken taco recipe follows that practical focus. The author says she wanted a weeknight technique that avoided advance marinating and complicated equipment, while addressing her concern that chicken could turn out dry or overcooked. She describes the final combination as chicken with avocado, cabbage, pickled onion, cilantro and hot sauce, ingredients that can be adjusted to what a cook has available.
The post also points readers to anniversary-related material, including interviews, a newsletter asking readers for favorite recipes and a list of 20 recipes the author considers iconic on the site. Those items are part of the same anniversary coverage; the source does not describe them as separate announcements about the taco recipe.
““I really needed a recipe, or at least a technique, for making chicken tacos on a weeknight.””
— Smitten Kitchen author
Dichtungsring für Instant Pot 6 Quart, lebensmittelechtes Silikon, Ersatzteile für Instant Pot 6 Qt, BPA-freies Zubehör für Instant Pot, Deckeldichtungsring für Instantpot 5 & 6 Qt, transparent, 2
- Perfect Fit for 6QT Instant Pot: Compatible with 5 and 6-liter models
- Transparent and Odor-Resistant: Made from high-quality, food-grade silicone
- 2-Pack for Extended Durability: Includes two rings for backup and longevity
As an affiliate, we earn on qualifying purchases.
Timing and Serving Details
The source does not provide a total cooking time, yield beyond eight tortillas, nutrition figures or a tested range for substitutions. It also does not say how large or thick the chicken thighs should be. The skillet timing may need adjustment, and doneness should be checked with a thermometer rather than inferred from minutes alone.
The recipe lists flour tortillas and hot sauce as serving options but does not provide ingredient labels or allergen details for packaged products. Flour tortillas commonly contain wheat, a major allergen; readers with allergies should check product packaging and choose suitable alternatives. The post does not report reader testing or independent review of the recipe.
Dichtungsring für Instant Pot 6 Quart, lebensmittelechte Silikondichtung für Instantpot 5 & 6 qt, Ersatzteile für Instant Pot, Zubehör für Instant Pot, Dichtungsring 6 qt für Instantpot
- Perfect Fit for Instant Pot: Compatible with 5 & 6 Quart models
- Food-Grade Silicone: BPA-free, odorless, heat resistant to 230°C
- Dishwasher Safe: Easy to clean, dishwasher and freezer safe
As an affiliate, we earn on qualifying purchases.
Prepare and Serve the Tacos
The source gives no scheduled follow-up or later milestone for the recipe. Readers can prepare the pickled onions and toppings while the chicken browns, then serve the chicken in warmed tortillas with cabbage, avocado, cilantro and hot sauce. Any remaining chicken should be refrigerated promptly and reheated thoroughly before serving.
The anniversary post points readers toward additional site material, including interviews and a curated list of 20 recipes. Whether Smitten Kitchen will publish more anniversary features is not specified in the source.
09936 Schnellkochtopf-Dichtungsring, Überdruckstopfen passend für Presto Schnellkochtopf, (2 Packungen) Modell 4 Quart 6 Quart, ersetzt 0126002 0136102 0136403 0136304 0136001 0216001
- Lieferumfang: 2 Dichtungsringe and 4 Overpressure plugs
- Kompatibilität: Fits Presto 6 and 4 Quart models
- Material: Made from durable, heat-resistant silicone
As an affiliate, we earn on qualifying purchases.
Key Questions
What cut of chicken does the recipe use?
It calls for one pound of boneless, skinless chicken thighs, seasoned with salt, cumin, chili or chipotle powder, paprika and black pepper.
How are the onions quick-pickled?
Combine thinly sliced red onion with red wine vinegar, water, kosher salt and sugar. The author suggests microwaving the mixture for 10 to 15 seconds, until the liquid is hot, then letting it cool while preparing the chicken.
How do you know the chicken is cooked safely?
Check the thickest part with a food thermometer. Chicken should reach 165°F (74°C); the recipe’s skillet times can vary with thigh size and pan heat.
What toppings does Smitten Kitchen suggest?
The suggested toppings are quick-pickled red onion, shaved red cabbage, avocado, chopped cilantro and hot sauce, served with warm flour tortillas.
Source: rss
