Pan-Seared Chicken with Cilantro-Lime Tomatillo Sauce
Juicy pan-seared chicken breasts topped with a bright, tangy tomatillo sauce infused with fresh cilantro and lime. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 4 (6 oz each) boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 6 medium, husked and quartered tomatillos
- 2 minced garlic cloves
- 1 small, seeded and chopped jalapeño pepper
- 1/3 cup chopped fresh cilantro
- 3 tbsp fresh lime juice
- 1/2 cup chicken broth
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
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
- Step 3: In the same skillet, add 6 quartered tomatillos, 2 minced garlic cloves, and 1 small chopped jalapeño. Sauté for 4 minutes until softened and fragrant.
- Step 4: Add 1/2 cup chicken broth and simmer for 5 minutes to reduce slightly.
- Step 5: Stir in 1/3 cup chopped fresh cilantro and 3 tbsp fresh lime juice. Use an immersion blender to blend the sauce until slightly chunky.
- Step 6: Return the chicken to the skillet, spoon the sauce over, and cook for an additional 2 minutes to warm through before serving.
Frequently asked questions
How long does Pan-Seared Chicken with Cilantro-Lime Tomatillo Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken with Cilantro-Lime Tomatillo Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Cilantro-Lime Tomatillo 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 with Cilantro-Lime Tomatillo Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with Cilantro-Lime Tomatillo 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.
