Pan-Seared Chicken with Tomatillo and Cilantro Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts served with a tangy tomatillo and cilantro sauce that bursts with fresh Mexican flavors. This mexican-inspired chicken ready in about 30 minutes blends medium, husked and quartered tomatillos, minced garlic cloves, chopped fresh cilantro 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 320 calories and feeds 4, 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 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Sear the chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove from skillet and keep warm.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and sauté 3 minced garlic cloves and 1 small chopped jalapeño (seeded) over medium heat for 1 minute until fragrant.
  3. Step 3: Add 7 quartered husked tomatillos and cook for 6-7 minutes until softened and beginning to brown.
  4. Step 4: Transfer the tomatillos, garlic, jalapeño, 1/3 cup chopped fresh cilantro, and 2 tbsp fresh lime juice to a blender. Blend until smooth.
  5. Step 5: Pour the sauce back into the skillet, simmer over low heat for 3-4 minutes until slightly thickened. Adjust seasoning with 1/2 tsp salt and 1/2 tsp black pepper if needed.
  6. Step 6: Spoon the tomatillo sauce over the seared chicken breasts and serve immediately with rice or vegetables.

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Frequently asked questions

How long does Pan-Seared Chicken with Tomatillo and Cilantro 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 with Tomatillo and Cilantro 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 with Tomatillo and Cilantro 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 Tomatillo and Cilantro 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 Tomatillo and Cilantro 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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