Chicken Breast with Green Chile Salsa
Juicy, pan-seared chicken breast with a bright, tangy green chile salsa that comes together in minutes. The salsa balances roasted green chiles with fresh lime and cilantro for a clean, zesty finish that makes a simple weeknight dinner feel special.
For 4 servings
- roast · ~12 min
Roast the chiles, tomatillos, onion, and garlic.
1.Preheat broiler to high. Place green chiles, tomatillos, onion, and unpeeled garlic on a baking sheet.2.Roast 5-7 minutes, turning once, until skins are blistered and charred in spots.3.Transfer chiles to a bowl and cover with a plate to steam for 5 minutes.4.Let tomatillos, onion, and garlic cool slightly. Peel garlic cloves. - prep · ~5 min
Peel and prep the roasted chiles.
1.Rub charred skin off the steamed chiles with your fingers.2.Remove stems and discard seeds for milder heat, or keep some for more kick.3.Roughly chop the peeled chiles. - mix · ~3 min
Blend the green chile salsa.
1.In a blender, combine roasted chiles, tomatillos, onion, garlic, cilantro, lime juice, cumin powder, and a pinch of salt.2.Pulse to a chunky consistency, scraping down sides as needed. Do not over-blend.3.Taste and adjust salt if needed. Set salsa aside. - prep · ~2 min
Season the chicken breasts.
1.Pat the chicken breasts dry with paper towels.2.Drizzle with 1 tablespoon olive oil and rub all over.3.Season both sides evenly with salt and black pepper. - fry · ~14 min
Sear the chicken until golden and cooked through.
1.Heat a cast iron skillet over medium-high heat. Add oil and swirl to coat.2.Place chicken breasts in the pan without crowding. Cook 5-6 minutes per side until deeply golden.3.Internal temperature should reach 165°F at the thickest part.4.Transfer to a cutting board and rest 5 minutes before slicing.TIPResist moving the chicken for the first 4 minutes — a good sear needs undisturbed contact with the hot pan. - assemble · ~2 min
Slice the chicken and spoon salsa over the top.
1.Slice rested chicken breasts against the grain into thick strips.2.Arrange on plates or a platter and spoon generous amounts of green chile salsa over each portion.3.Drizzle remaining 1 tablespoon olive oil over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Steam roasted chiles under a plate for 5 minutes to make peeling effortless.
- 2Pat chicken breasts completely dry before seasoning for a better golden sear.
- 3Resist moving the chicken for 4 minutes after placing it in the pan to build a deep crust.
- 4Pulse the salsa to a chunky texture — over-blending makes it watery and bitter.
- 5Let the chicken rest 5 minutes after cooking so juices redistribute evenly.
- 6Make the salsa up to 2 days ahead and keep refrigerated for a quicker dinner.
Adapt it for your goals.
Low-oil
Replace olive oil drizzle with a splash of lime juice and cook chicken in a nonstick pan with just 1 teaspoon oil — reduces fat while keeping the dish fresh.
high proteinHigh-protein
Swap chicken breast for boneless skinless turkey cutlets or lean pork loin — both cook similarly and boost protein variety without changing the salsa.
veganVegan
Replace chicken with thick slices of firm tofu or portobello mushrooms, seared the same way — the salsa's bold flavour pairs perfectly with plant-based proteins.
spicySpicy
Keep seeds from 2 of the roasted chiles and add a small serrano pepper to the blender — for those who want a fiercer kick without losing the tomatillo tang.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is a low-fat, high-quality protein that supports muscle maintenance and satiety without excess calories.
Rich in Vitamin C
Green chiles and tomatillos provide a good dose of vitamin C, which supports immune function and collagen production.
Naturally Low-Carb
This dish contains no grains or added sugars, making it a fitting choice for low-carb or keto-friendly meal plans.
Contains Antioxidants
Cilantro and cumin are rich in antioxidants that help combat oxidative stress, while roasted chiles supply capsaicin with anti-inflammatory properties.
Frequently asked questions
Yes, but you'll miss the smoky char. Drain them, pat dry, and add a pinch of smoked paprika to approximate the roasted flavour.
