Salsa Verde Chicken Skillet
Salsa verde chicken skillet is an easy weeknight recipe inspired by posole, which chicken breast, tomatillos, poblanos, red onions, cilantro, lime, cumin, and coriander. Serve with avocado, sour cream, and more cilantro!
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stove top to oven
Ingredients
Scale
- 1 lb. chicken breast
- 2 tbsp extra virgin olive oil
- 1 lime, cut in half
- 3 tsp cumin
- 2 tsp coriander
- 1/2 tsp salt
- 1 red onion, peeled and roughly chopped
- 2 poblano peppers, seeded and roughly chopped
- 5 tomatillos
- handful of fresh cilantro
- salt and pepper, to taste
Instructions
- Preheat oven to 350. In a cast iron skillet, heat olive oil over medium heat.
- In a small dish, combine cumin, coriander, and salt. Drizzle chicken breasts with a bit of olive oil, a squeeze of lime, and sprinkle evenly with half of the spice mixture. Set aside.
- Place chopped red onion and poblano peppers in skillet with a pinch of salt and sauté until softened, about 7 minutes, stirring occasionally.
- Meanwhile, remove papery lanterns from tomatillos and cut each into about eight large pieces (fewer if your tomatillos are smaller).
- Add tomatillos to skillet with a squeeze of other half of fresh lime and remaining spice mixture, and cook for a few more minutes. Stir it up a bit to get the spices evenly distributed.
- Make a couple of wells in the sautéed veggies and place a chicken breast in each one. Toss in cilantro and squeeze any remaining lime juice over chicken and veggies. (It's okay if the chicken is on top of some of the veggies.)
- Cook on stove top for a few more minutes before moving skillet to oven. Bake for 18-20 minutes or until chicken is completely cooked through.
- Remove from oven and allow to cool for a few minutes. Serve with fresh cilantro, avocado, lime, and sour cream.
Find it online: https://www.rootsandradishes.com/salsa-verde-chicken-skillet/