Pan-Seared Chicken Thighs with Roasted Salsa Verde

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs pan-seared to golden perfection, topped with a roasted tomatillo and jalapeño salsa verde that balances heat and tang. This Mexican-inspired chicken recipe, ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 30 min Serves 4 Mexican cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 oz each) bone-in, skin-on chicken thighs
2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
8 oz tomatillos, husked and quartered
2 jalapeño peppers, seeded and halved
3 garlic cloves
1/2 medium white onion, quartered
1/3 cup fresh cilantro leaves
1 tbsp fresh lime juice

Blenders that make this properly smooth → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 2 tsp kosher salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin side down and sear for 6-7 minutes until skin is golden and crisp. Flip and cook for another 5 minutes. Reduce heat to medium-low and cover skillet, cooking for 8 more minutes until internal temperature reaches 165°F. Remove chicken and keep warm.
Step 3: While chicken cooks, preheat broiler. Arrange 8 oz quartered tomatillos, 2 halved seeded jalapeños, 3 garlic cloves, and 1/2 medium quartered white onion on a baking sheet. Broil for 8 minutes until vegetables are charred and softened.
Step 4: Transfer roasted vegetables to a blender along with 1/3 cup fresh cilantro leaves and 1 tbsp fresh lime juice. Blend until smooth.
Step 5: Spoon the roasted salsa verde generously over the rested chicken thighs and serve warm.