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Gather and Prep Your Ingredients (Mise en Place), tomatillo chicken dinner recipe easy skillet
Brittany Stage

Tomatillo Chicken Skillet

Boneless chicken thighs simmer in a tangy tomatillo and green chile sauce, all cooked in one skillet in about 45 minutes. A reliable, flavorful weeknight dinner that works over rice, in tortillas, or on its own.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs about 6 thighs, patted dry
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • 1 tsp ground cumin
  • 2 tbsp neutral oil avocado or vegetable oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 can (4 oz) diced green chiles mild or hot, your preference
  • 1 lb fresh tomatillos husked, rinsed, and roughly chopped, or one 28-oz can tomatillos drained
  • 1/2 cup low-sodium chicken broth
  • 1 tsp dried oregano Mexican oregano preferred
  • 1/4 tsp crushed red pepper flakes optional
  • 2 tbsp fresh cilantro chopped, for serving
  • 1 medium lime cut into wedges for serving

Equipment

  • large skillet with lid
  • wooden spoon
  • cutting board
  • chef's knife

Method
 

  1. Pat the chicken thighs completely dry with paper towels. Season both sides with salt, pepper, and ground cumin.
  2. Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs in a single layer. Sear without moving them for 4 to 5 minutes until deep golden brown on the bottom. Flip and sear the other side for 3 minutes. The chicken does not need to be fully cooked through at this point. Transfer to a plate.
  3. Reduce the heat to medium. Add the diced onion to the same skillet. Cook, stirring occasionally, for 4 to 5 minutes until softened and starting to turn golden around the edges. Scrape up any browned bits from the chicken as you go.
  4. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Do not let it burn.
  5. Add the diced green chiles, chopped tomatillos, chicken broth, dried oregano, and crushed red pepper flakes if using. Stir everything together and bring to a gentle simmer.
  6. Nestle the seared chicken thighs back into the skillet, pressing them down lightly into the sauce. Spoon a little sauce over the tops of the thighs.
  7. Cover the skillet with a lid and reduce the heat to medium-low. Simmer for 15 to 18 minutes until the chicken is cooked through and registers 165 degrees F on an instant-read thermometer.
  8. Remove the lid. If you want a thicker sauce, increase the heat to medium and simmer uncovered for 3 to 5 minutes, stirring gently, until the sauce reduces slightly.
  9. Taste the sauce and adjust salt and lime juice to your preference. Scatter fresh cilantro over the top and serve with lime wedges alongside.

Notes

Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low with a splash of broth to loosen the sauce. The chicken shreds well for tacos the next day. You can also freeze the fully cooked dish for up to 2 months. Thaw overnight in the refrigerator before reheating.