Spicy Tomatillo Chicken Verde Skillet with Chili-Lime Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken thighs or breasts
• 2 tsp kosher salt, divided
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 1 lb tomatillos, husked and rinsed
• 1 large white onion, half in wedges, half thinly sliced
• 3 jalapeños (and 1 serrano, optional for extra heat)
• 4 cloves garlic, unpeeled
• 1/2–3/4 cup low-sodium chicken broth
• 1/2 cup fresh cilantro, plus extra for garnish
• 2 tbsp fresh lime juice
• 1 tsp sugar or honey

Do This

• 1. Heat broiler. Roast tomatillos, onion wedges, jalapeños, serrano (if using), and garlic until blistered and softened, 8–10 minutes.
• 2. Season chicken with 1 tsp salt, cumin, smoked paprika, and pepper. Set aside.
• 3. Peel garlic; blend with roasted veggies, cilantro, lime juice, sugar, 1 tsp salt, and 1/2 cup broth until smooth and bright green.
• 4. In a large skillet, heat 1 tbsp oil. Sear chicken on both sides until browned and almost cooked through, 6–8 minutes total.
• 5. Pour in verde sauce and sliced onion, bring to a simmer, cover, and cook until chicken is tender, 10–12 minutes.
• 6. Shred chicken in the skillet, simmer uncovered to thicken 3–5 minutes, stir in extra cilantro and lime to taste, then serve hot.

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Why You’ll Love This Recipe

• Bright, punchy flavors from roasted tomatillos, chiles, lime, and fresh cilantro.
• One-skillet main dish that feels restaurant-level but is weeknight-friendly.
• Adjustable heat level so it can go from mild and tangy to boldly spicy.
• Ultra-versatile: serve it over rice, tuck into tacos, or spoon over warm tortillas.

Grocery List

• Produce: Tomatillos, white onion, jalapeños, serrano pepper (optional), garlic, cilantro, limes, optional toppings like radishes and avocado.
• Dairy: Optional queso fresco or cotija for serving.
• Pantry: Boneless skinless chicken thighs or breasts, olive oil, kosher salt, black pepper, ground cumin, smoked paprika, sugar or honey, low-sodium chicken broth, tortillas or rice for serving.

Full Ingredients

For the Chicken

• 1 1/2 lb boneless, skinless chicken thighs or breasts, trimmed
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil (for searing)

For the Chili-Lime Tomatillo Verde Sauce

• 1 lb fresh tomatillos (about 8–10 medium), husked and rinsed
• 1 large white onion, peeled; half cut into thick wedges, half thinly sliced
• 3 jalapeño peppers, stemmed (seed some or all for less heat, leave seeds for spicy)
• 1 serrano pepper, stemmed (optional, for extra heat)
• 4 cloves garlic, unpeeled
• 1 tbsp olive oil (for tossing the vegetables)
• 1/2 cup low-sodium chicken broth, plus up to 1/4 cup more as needed to thin
• 1/2 cup packed fresh cilantro leaves and tender stems
• 2 tbsp fresh lime juice (about 1 large lime), plus more to taste
• 1 tsp kosher salt, plus more to taste
• 1 tsp sugar or honey (balances the tomatillo tang)

To Finish and Serve

• 1–2 tbsp fresh cilantro, chopped
• Lime wedges
• Optional toppings: sliced radishes, diced avocado, crumbled queso fresco or cotija, sliced jalapeños
• Optional bases: warm tortillas, cooked rice, or cauliflower rice

Step-by-Step Instructions

Step 1: Prep and Season the Chicken

Pat the chicken dry with paper towels; dry chicken browns better. Place it in a bowl and sprinkle with 1 tsp kosher salt, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp black pepper. Toss or rub the seasoning all over the chicken until evenly coated. Let it sit at room temperature while you roast the vegetables. This short rest helps the seasoning penetrate and the chicken cook more evenly.

Step 2: Roast the Tomatillos and Chiles

Position an oven rack about 6 inches from the broiler heat source and preheat your broiler on high. Line a rimmed baking sheet with foil for easy cleanup. Spread the tomatillos, onion wedges (reserve the sliced half for later), jalapeños, serrano (if using), and garlic cloves on the baking sheet. Drizzle with 1 tbsp olive oil and toss to coat. Broil for 8–10 minutes, turning once, until the tomatillos and peppers are blistered and lightly charred in spots and the onion edges are caramelized. The tomatillos should be softened and releasing juices.

Step 3: Blend the Chili-Lime Verde Sauce

Carefully transfer the hot roasted vegetables and any collected juices to a blender. Peel the garlic cloves by squeezing the softened garlic from their skins and add the flesh to the blender; discard the skins. Add 1/2 cup chicken broth, 1/2 cup cilantro, 2 tbsp lime juice, 1 tsp kosher salt, and 1 tsp sugar or honey. Blend until mostly smooth and vibrant green. Taste and adjust: add more lime for brightness, more salt if needed, or a splash more broth if the sauce seems too thick. Set the sauce aside; it will simmer down and concentrate in the skillet.

Step 4: Sear the Chicken

Heat a large, heavy skillet (cast iron is ideal) over medium-high heat. Add 1 tbsp olive oil. When the oil is shimmering and just starting to smoke, lay the seasoned chicken pieces in a single layer. Sear for 3–4 minutes on the first side until nicely browned, then flip and cook another 2–3 minutes. The chicken does not need to be fully cooked through yet; it will finish poaching gently in the sauce. Transfer the browned chicken to a plate, leaving any browned bits (fond) in the skillet.

Step 5: Build the Skillet with Sauce and Onions

Return the skillet to medium heat. If the pan looks very dry, add a teaspoon of oil. Add the reserved thinly sliced onion and cook, stirring often, for 2–3 minutes until just starting to soften and pick up the browned bits from the pan. Pour in the blended tomatillo verde sauce. Scrape along the bottom of the skillet with a wooden spoon to loosen any remaining browned bits; they add rich flavor. Bring the sauce to a gentle simmer.

Step 6: Simmer, Shred, and Thicken

Nestle the seared chicken pieces and any accumulated juices into the simmering sauce. Turn the heat to low, cover, and cook for 10–12 minutes, or until the chicken is cooked through (an instant-read thermometer should read 165°F / 74°C in the thickest part). Transfer the chicken to a cutting board or plate and let it rest for a few minutes.

While the sauce continues to gently bubble, shred the chicken with two forks into bite-sized pieces. Return the shredded chicken and any juices to the skillet, stirring to coat in the sauce. Simmer uncovered for 3–5 minutes to slightly reduce and thicken the sauce to your liking. If it becomes too thick, stir in a splash of broth; if it is too thin, simmer a few more minutes.

Step 7: Finish with Cilantro and Lime, Then Serve

Turn off the heat and stir in 1–2 tbsp chopped fresh cilantro and an extra squeeze of lime juice, if desired. Taste and adjust seasoning one last time with more salt, lime, or a pinch of sugar if the sauce is very tart. The sauce should be bold, fresh, lightly spicy, and tangy, coating the juicy shredded chicken and tender onions.

Serve the spicy tomatillo chicken verde hot, straight from the skillet. Garnish with more cilantro and lime wedges. Add toppings like sliced radishes, diced avocado, or crumbled queso fresco if you like. Spoon over rice, tuck into warm tortillas, or serve with tortilla chips for scooping.

Pro Tips

• Control the heat: For a milder dish, remove the seeds and membranes from all the chiles before roasting. For extra spice, leave seeds in some of the jalapeños or keep the serrano whole.
• Roast until lightly charred: Do not rush the broiling step. A bit of char on the tomatillos and chiles adds depth and a subtle smoky flavor that makes the sauce taste restaurant-quality.
• Use thighs for extra juiciness: Chicken thighs are more forgiving and stay tender even if they simmer a bit longer, which is ideal if you want to reduce the sauce further.
• Blend in stages if needed: If your blender is smaller, blend the roasted vegetables with part of the broth, then stir in the remaining broth afterward to reach the right consistency.
• Brighten at the end: Always taste right before serving and add a final squeeze of lime and pinch of salt; this wakes up all the flavors.

Variations

• Cheesy baked version: After shredding the chicken in the sauce, top the skillet with shredded Monterey Jack or Oaxaca cheese and broil for 2–3 minutes until melted and bubbly. Serve as a dip with chips or spoon into tortillas.
• Veggie-loaded verde skillet: Add sliced bell peppers or zucchini with the onions in the skillet. Cook until slightly tender before adding the verde sauce and chicken.
• Creamy verde twist: For a richer sauce, stir in 1/4 cup Mexican crema or sour cream at the very end, off the heat, for a silky, slightly tangy finish.

Storage & Make-Ahead

Allow the skillet to cool to room temperature, then transfer the chicken and sauce to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if the sauce has thickened too much. This dish also freezes well: cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. To make ahead for busy nights, you can roast and blend the tomatillo sauce up to 2 days in advance and store it in the fridge; when ready to eat, simply sear the chicken, simmer in the pre-made sauce, and finish as directed.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional toppings or sides): about 290–320 calories; 32–36 g protein; 10–14 g fat; 8–12 g carbohydrates; 2–3 g fiber; 3–4 g sugars; 450–600 mg sodium (varies with broth and added salt). Adding cheese, avocado, or tortillas will increase calories and fat accordingly.