This salsa verde chicken skillet is a healthy weeknight skillet dinner recipe with chicken breast, tomatillos, red onion, poblanos, lime, cilantro, cumin, and coriander.
There's nothing like that moment of being so done with grocery shopping and realizing you forgot the ONE thing you needed... but sometimes your favorite dishes are born from having to be creative and resourceful. And that is precisely how this salsa verde chicken skillet came into the picture! I loved it so much after the first time, that it became a regular weeknight meal for a while whenever we have fresh tomatillos in season... yum. All in all, this skillet meal gives posole vibes while being a veggie-packed, delicious skillet meal. Let's make it!
Ingredients
To make this skillet salsa verde chicken, you'll need:
- Chicken thighs - I love using chicken thighs in a skillet meal because they are harder to overcook, and they taste so rich and delicious.
- Olive oil
- Cumin
- Coriander
- Salt
- Lime
- Red onion - All of our veggies are going to be diced a bit larger to make them easier to pierce with a fork (vs. a smaller dice that we might use for soup). Think like a ½-inch size dice.
- Tomatillos - You'll notice tomatillos have a papery lantern around them, similar to ground cherries (if you've ever had them!). We'll need to remove this papery lantern before cooking, and the tomatillos will look similar to green tomatoes.
- Poblano peppers
- Fresh cilantro
How to Make This Salsa Verde Chicken Skillet
- Step 1: Preheat your oven to 350 degrees. Season the chicken thighs by coating them with olive oil, cumin, salt, coriander, and a squeeze of lime. Set aside to allow the flavors to soak in.
- Step 2: Meanwhile, preheat a cast iron or oven-safe skillet with olive oil over medium heat. Add in diced red onion, poblano, and tomatillos, and sauté until soft, about 7 minutes. As the soften, add a pinch of salt to bring out the flavors.
- Step 3: Make a few wells in the veggie mixture and carefully place a chicken thigh in each (it's okay if the chicken is on top of some veggies). Sauté for 1-2 minutes on one side, and then flip the chicken and sauté for a minute on the other. This will help to seal in the juiciness once we bake the chicken.
- Step 4: Turn off the stove and transfer the skillet to the preheated oven, and bake for about 18-20 minutes (depending on chicken thigh size). Once done, remove the skillet from the oven and finish with a squeeze of lime and sprinkle of fresh cilantro. Allow it to cool for a few minutes, then serve warm with plenty of avocado, rice, sour cream or yogurt, and all the fresh cilantro!
Oh, plus a few tortilla chips crushed over the top for some added crunch and that distinct corn tortilla flavor. YUM.
📖 Recipe
Salsa Verde Chicken Skillet
- Total Time: 45 minutes
- Yield: 4 1x
Description
This salsa verde chicken skillet is an easy, one-pan weeknight recipe with cumin and coriander seasoned chicken thighs, tomatillos, poblanos, red onions, cilantro, and lime. Serve with avocado, sour cream, and more cilantro!
Ingredients
- 1 pound boneless and skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 lime, cut in half
- 3 teaspoons cumin
- 2 teaspoons coriander
- ½ teaspoon salt
- 1 red onion, peeled and diced large
- 2 poblano peppers, seeded and diced
- 5 tomatillos
- Handful of fresh cilantro
- Fresh pepper, to taste
Instructions
- Preheat oven & prepare chicken. Preheat your oven to 350 degrees. Season the chicken thighs by coating them with olive oil, cumin, salt, coriander, and a squeeze of lime. Set aside to allow the flavors to soak in.
- Sauté veggies. Meanwhile, preheat a cast iron or oven-safe skillet with olive oil over medium heat. Add in diced red onion, poblano, and tomatillos, and sauté until soft, about 7 minutes. As the soften, add a pinch of salt to bring out the flavors.
- Add chicken. Make a few wells in the veggie mixture and carefully place a chicken thigh in each (it's okay if the chicken is on top of some veggies). Sauté for 1-2 minutes on one side, and then flip the chicken and sauté for a minute on the other. This will help to seal in the juiciness once we bake the chicken.
- Bake & serve. Turn off the stove and transfer the skillet to the preheated oven, and bake for about 18-20 minutes (depending on chicken thigh size). Once done, remove the skillet from the oven and finish with a squeeze of lime and sprinkle of fresh cilantro. Allow it to cool for a few minutes, then serve warm with plenty of avocado, rice, sour cream or yogurt, and all the fresh cilantro!
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Stove top to oven
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