Description
This zesty Salsa Verde Chicken recipe combines tender chicken with tangy tomatillos and fresh herbs for an authentic Mexican dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 pound tomatillos, husked and rinsed
- 1 medium white onion, quartered
- 2–3 jalapeños, stems removed
- 4 cloves garlic, peeled
- ½ cup fresh cilantro leaves and tender stems
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, preferably Mexican
- 1 cup chicken broth or stock
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper to taste
Instructions
- Broil tomatillos, onion, jalapeños, and garlic until charred in spots, about 5-7 minutes.
- Blend broiled vegetables with cilantro, cumin, oregano, and lime juice until desired consistency. Season with salt and pepper.
- Pat chicken dry, season with salt and pepper, and sear in olive oil for 4-5 minutes per side until golden.
- Pour salsa verde and chicken broth into the skillet, bring to simmer, then reduce heat.
- Cover and cook 15-20 minutes for breasts or 20-25 minutes for thighs until internal temperature reaches 165°F.
- Let chicken rest in sauce for 5-10 minutes before serving.
- Serve with additional cilantro and lime wedges if desired.