Crispy Pan-Seared Chicken with Spicy Mexican Salsa Verde

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared to a golden crisp, served with a zesty and vibrant salsa verde inspired by modern Mexican flavors. This mexican-inspired tacos & burritos (gluten free) ready in about 35 minutes blends salt, black pepper, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), then season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts. Cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and tent with foil.
  3. Step 3: Meanwhile, preheat a dry skillet to medium-high heat and add 6 husked, rinsed tomatillos, 1 small seeded jalapeño pepper, 1/4 medium chopped white onion, and 1 large peeled garlic clove. Cook, turning occasionally, for 6-8 minutes until the tomatillos are softened and lightly charred.
  4. Step 4: Transfer the cooked vegetables to a blender, add 1/4 cup fresh cilantro leaves, 2 tbsp fresh lime juice, and 1/2 tsp salt, then blend until smooth but slightly chunky.
  5. Step 5: Spoon the salsa verde over the sliced chicken breasts and serve immediately with warm tortillas or a side of rice.

Frequently asked questions

How long does Crispy Pan-Seared Chicken with Spicy Mexican Salsa Verde take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Crispy Pan-Seared Chicken with Spicy Mexican Salsa Verde?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Crispy Pan-Seared Chicken with Spicy Mexican Salsa Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Pan-Seared Chicken with Spicy Mexican Salsa Verde for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy Pan-Seared Chicken with Spicy Mexican Salsa Verde gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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