Chicken Breast with Green Chile Salsa
Tender, pan-seared chicken breast smothered in a vibrant, tangy green chile salsa. This Southwestern classic is bursting with flavor from roasted tomatillos and chiles, perfect for a satisfying weeknight dinner.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Roast the Salsa Vegetables
- b.Preheat your broiler to high and position a rack about 6 inches from the heat source.
- c.On a foil-lined baking sheet, arrange the tomatillos, Anaheim chiles, half of the onion, and unpeeled garlic cloves in a single layer.
- d.Broil for 5-7 minutes, until the vegetables are blistered and charred in spots. Carefully flip them over and broil for another 3-5 minutes until charred on the second side.
- e.Remove from the broiler and let the vegetables cool for about 10 minutes until they are safe to handle.
- 2
Step 2
- a.Blend the Green Chile Salsa
- b.Once cool, peel the thin skins off the chiles and remove the stems and seeds (for a milder salsa). Squeeze the roasted garlic paste from its peel.
- c.Transfer the roasted tomatillos, chiles, onion, and garlic to a blender or food processor.
- d.Add the fresh cilantro, lime juice, 0.5 tsp of the ground cumin, and 0.75 tsp of the salt.
- e.Blend until the salsa is mostly smooth but still has some texture. If it's too thick, add chicken broth a tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning if needed.
- 3
Step 3
- a.Prepare and Season the Chicken
- b.While the vegetables cool, prepare the chicken. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness of about 3/4 inch.
- c.In a small bowl, combine the remaining 1 tsp ground cumin, 0.5 tsp chili powder, the remaining 0.5 tsp salt, and 0.5 tsp black pepper.
- d.Pat the chicken breasts completely dry with paper towels, then rub the spice mixture evenly over all sides.
- 4
Step 4
- a.Pan-Sear the Chicken
- b.Heat the olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers.
- c.Carefully place the seasoned chicken breasts in the hot pan, ensuring they don't touch. Cook for 5-7 minutes per side without moving them to develop a golden-brown crust.
- d.The chicken is done when cooked through and the internal temperature reaches 165°F (74°C) on a meat thermometer.
- e.Remove the chicken from the skillet and transfer to a cutting board. Let it rest for 5-10 minutes before slicing.
- 5
Step 5
- a.Serve and Garnish
- b.Slice the rested chicken against the grain into thick strips.
- c.Arrange the sliced chicken on plates and spoon a generous amount of the warm green chile salsa over the top.
- d.Garnish with extra fresh cilantro if desired. Serve immediately with sides like black beans, rice, or warm tortillas.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper, smokier flavor, char the vegetables directly over a gas flame using tongs before blending.
- 2Don't overcrowd the pan when cooking the chicken; cook in batches if necessary to ensure a good sear.
- 3The green chile salsa can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- 4Letting the chicken rest before slicing is crucial. It allows the juices to redistribute, resulting in a more tender and flavorful bite.
- 5For a milder salsa, be sure to remove all seeds and white membranes from the chiles before blending.
Adapt it for your goals.
Protein Swap
This salsa is also delicious with pan-seared pork chops, grilled shrimp, or firm tofu for a vegetarian option.
Spicier VersionSpicier Version
For more heat, add one jalapeño or serrano chile to the baking sheet with the other vegetables to roast and blend into the salsa.
Creamy SalsaCreamy Salsa
Add 1/4 of a ripe avocado to the blender with the other salsa ingredients for a creamy, rich texture.
Grilled MethodGrilled Method
Instead of pan-searing, grill the seasoned chicken breasts over medium-high heat for 6-8 minutes per side until cooked through.
Why this is on our healthy list.
Lean Protein Powerhouse
Chicken breast is an excellent source of high-quality, lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting satiety.
Rich in Antioxidants
The salsa is loaded with tomatillos, chiles, garlic, and cilantro, which provide a wealth of vitamins like A and C, as well as other antioxidants that help combat cellular damage from free radicals.
Metabolism Support
The capsaicin found in chiles has been shown to provide a slight, temporary boost to metabolism and can aid in fat oxidation, contributing to overall metabolic health.
Heart-Healthy Fats
Cooking with olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
Frequently asked questions
Each serving of Chicken Breast with Green Chile Salsa contains approximately 380-420 calories, making it a relatively low-calorie and satisfying main course.