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
Scale
- 1 pound boneless and skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 lime, cut in half
- 3 teaspoons cumin
- 2 teaspoons coriander
- 1/2 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