Pan-Seared Chicken Breast with Roasted Tomatillo and Chipotle Sauce

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

Juicy pan-seared chicken breast served with a smoky tomatillo and chipotle sauce that balances heat and tang. This mexican-inspired chicken ready in about 30 minutes blends medium, husked and quartered tomatillos, minced chipotle peppers in adobo, minced garlic cloves 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: 10 min Cook: 20 min Serves 2 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 4 medium husked and quartered tomatillos with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 12-15 minutes until softened and lightly caramelized.
  2. Step 2: While tomatillos roast, season 2 boneless skinless chicken breasts with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
  4. Step 4: In the same skillet, add 2 minced garlic cloves and 1 tbsp minced chipotle peppers in adobo, sauté for 30 seconds until fragrant.
  5. Step 5: Add the roasted tomatillos and 2 tbsp lime juice to the skillet. Use a wooden spoon to mash the tomatillos slightly and simmer for 3 minutes until the sauce thickens and coats the back of the spoon.
  6. Step 6: Spoon the smoky tomatillo-chipotle sauce over the chicken breasts and serve immediately with rice or vegetables.

Frequently asked questions

How long does Pan-Seared Chicken Breast with Roasted Tomatillo and Chipotle Sauce take to make?

Total time is about 30 minutes (10 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 Pan-Seared Chicken Breast with Roasted Tomatillo and Chipotle Sauce?

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 Pan-Seared Chicken Breast with Roasted Tomatillo and Chipotle Sauce?

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 Pan-Seared Chicken Breast with Roasted Tomatillo and Chipotle Sauce 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.

What goes well with Pan-Seared Chicken Breast with Roasted Tomatillo and Chipotle Sauce?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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