Pan-Seared Chicken with Roasted Tomatillo and Jalapeño Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

About the author — Lauren Mitchell is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. Every recipe in the AislePrompt catalog is cooked at least twice before publication. Full author profile →

Juicy pan-seared chicken breasts topped with a smoky roasted tomatillo and jalapeño sauce brightened with fresh lime and cilantro. This Mexican-inspired chicken recipe (gluten free), ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, tomatillos 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 rice, quinoa, or a quick salad. 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 4 Mexican cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
6 medium, husked and rinsed tomatillos
1 small, stemmed jalapeño pepper
2 whole, peeled garlic cloves
1/4 cup tightly packed fresh cilantro leaves
1 1/2 tbsp freshly squeezed lime juice
1 tsp, divided salt
1/2 tsp, divided black pepper
1/4 cup water

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Instructions

Step 1: Preheat oven to 425°F. Place 6 medium tomatillos, 1 small jalapeño, and 2 whole garlic cloves on a baking sheet and roast for 15 minutes until softened and lightly charred.
Step 2: While roasting, pat dry 4 boneless skinless chicken breasts and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove and keep warm.
Step 4: Transfer the roasted tomatillos, jalapeño, and garlic to a blender. Add 1/4 cup fresh cilantro leaves, 1 1/2 tablespoons lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup water, and 1 tablespoon olive oil. Blend until smooth.
Step 5: Spoon the tomatillo sauce over the cooked chicken breasts and serve immediately with warm tortillas or rice.

Frequently asked questions

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

Total time is about 35 minutes (15 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 Roasted Tomatillo and Jalapeño 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 Roasted Tomatillo and Jalapeño 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 Roasted Tomatillo and Jalapeño 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.

Is Pan-Seared Chicken with Roasted Tomatillo and Jalapeño Sauce 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.