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Juicy, bold, and ready in minutes-this cubed chicken recipe is a weeknight dinner hero that’s perfect for bowls, salads, tacos, and more!
Cubed Chicken with Taco Seasoning
This taco seasoned cubed chicken is one I make on repeat, especially on weeknights when it's 6 o'clock and I need something fast, filling, and guaranteed to be eaten by my family.
It uses my favorite taco seasoning that’s always on hand and my go-to method of cooking chicken in a hurry: in a pan. Once you try it, you'll be using it to solve your “what should I make for dinner tonight” dilemma.
How to Cube Chicken
When I make this cubed chicken recipe, I prefer boneless, skinless chicken breasts to avoid wasting time removing skin and bones. I place the chicken breasts on a large cutting board, hold the meat with one hand, and cut them into ¼-inch slices with a sharp knife. Then, I cut these slices into 1-inch cubes.
How Long to Cook Cubed Chicken in a Pan
Once you place the cubed chicken in the pan in an even layer, you’ll let them cook for 4 minutes without moving them to sear and lock the juices. Then you flip the chicken pieces and cook for an additional 3 minutes. Check the internal temperature with a meat thermometer and if it reaches 165F, chicken is done!
Keep Chicken Cubes From Sticking to the Pan
The trick to keep cubed chicken from sticking is not to disturb it once you place it in the hot pan. It needs to sear, so if you try to move the cubes before 4 minutes of cooking, they’ll stick to the pan.
Ways to Serve Cubed Chicken
With this cubed chicken recipe, you can assemble chicken tacos, a nutritious chicken pasta, or add them to your favorite salad or rice bowl. It also makes a terrific meal served with roasted vegetables or my delish Mexican cauliflower rice. What about using them to fill a wrap or lettuce cups? Anything goes!
Taco Seasoned Cubed Chicken Recipe
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 teaspoons taco seasoning
- 1-2 tablespoons olive oil, for cooking
Instructions
Prep:
- On a large cutting board, cut the chicken breasts into 1-inch cubes. Use a paper towel to dry the pieces and absorb any excess moisture.
- Season the chicken pieces with the taco seasoning, either on the board, making sure you flip them over to get all the sides, or in a medium bowl where it will be easier to toss to coat with the seasoning.
Cook:
- Heat a large pan over medium-high heat. Once hot, heat the oil and distribute it around the pan.
- Add the chicken pieces in an even layer and cook them without moving them from where you placed them (undisturbed) for 4 minutes. Use kitchen tongs to flip the pieces over and cook them for 3 more minutes, until the cubed chicken is cooked through and the internal temperature of the largest piece reads 165F. Remove from heat.
Serve:
- Serve the cooked cubed chicken pieces over rice, on top of a salad, or inside tortillas.
Leftovers:
- Let the pieces fully cool down before storing leftovers in an airtight container and keeping them in the fridge for up to 3 days.
Leslie says
This is such a great recipe! I love how versatile it is and it’s full of flavor too!
Vivian says
This has become my go-to for meal prep! The seasoning is spot on, and the bite-sized pieces cooked up so fast and stayed surprisingly juicy.
Maddie says
thank you for the recipe. I’m learning to cook and your recipes are super useful. the cubed chicken turned out perfect!!
Diane says
The taco seasoning went perfect with this cubed chicken! Never would have thought of this myself! Thanks Laura!
Judy says
These cubed chicken pieces were amazing! I used taco seasoning just like you suggested and they tasted great