This skillet Chicken Verde is made with fresh tomatillos and poblano peppers! The vegetables are roasted to bring out their smoky flavor. This Tex-Mex inspired dish is easy enough for any night of the week.
What Is Chicken Verde?
Chicken Verde is chicken that is simmered in a green sauce made with poblanos, tomatillos, garlic, fresh cilantro, and spices. The sauce is succulent, vibrant, fresh, and has a touch of heat. This chicken dish is quick and easy to prepare; it’s a great way to change up how you serve chicken!
How To Make Chicken Verde
This recipe starts by roasting your vegetables. I like to place my tomatillos and poblano peppers on a foil-lined baking sheet. I place them under the broiler until they begin to blister and char. Make sure you turn your vegetables often. The tomatillos may burst, and that is ok. Everything will eventually end up in the food processor anyway.
Allow your vegetables to cool until they can be handled easily. At this point, you want to peel the pepper skin and remove the husks from the tomatillos. The poblanos, the tomatillos garlic, and all the other ingredients will go into a food processor to be processed until the sauce comes together.
I browned chicken thighs for this recipe because of their pronounced flavor, but chicken breasts or a combination would work great. Once the chicken has cooked through, add the sauce to the skillet and allow the mixture to simmer.
What To Serve With Chicken Verde?
I like to serve chicken Verde with rice (with lime and cilantro) however cauliflower rice would be delicious as well. Top your chicken Verde with avocado slices, queso fresco, chopped cilantro and a splash of lime juice. Serve warm, soft tortillas on the side!
This chicken Verde recipe happens to be one of my favorite recipes. It is a spin-off from this Quinoa Chili Verde recipe and this Chili Verde Pork Burger. This recipe is relatively quick and super simple. Yes, you do have to roast veggies, but there is nothing complicated about that. The blender does the bulk of the work, which makes this recipe even simpler!
Chicken Verde
This skillet Chicken Verde made with fresh tomatillos and poblano peppers! The vegetables are roasted to bring out their smoky flavor. This Tex-Mex inspired dish is easy enough for any night of the week.
Ingredients
- 1/3 cup garlic cloves
- 1 tablespoon olive oil
- 2 pounds tomatillos, husks removed
- 2 poblano chile, stemmed and seeded
- 1 medium onion
- 1/2 cup fresh cilantro
- 2 tablespoons fresh oregano
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 cup chicken stock
- 1 pound boneless chicken breast, cubed
- 1 pound boneless chicken thighs, cubed
Instructions
- Preheat broiler. Combine first 5 ingredients and arrange on a baking sheet. Broil for 10 minutes or until vegetables begins to blacken and bubble. Place vegetables in a food processor or a blender (allowing steam to escape) along with cilantro, oregano, cornstarch, salt, pepper and chicken stock. Blend until smooth.
- While veggies are roasting, heat a large skillet sprayed with cooking spray over medium-high heat. Add chicken (in batches if necessary) and cook until heated through. Pour sauce over chicken, reduce heat and simmer 20 minutes or until heated through.
Notes
Chicken breast can be used in place of the chicken thighs.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 539Total Fat 19gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 236mgSodium 865mgCarbohydrates 26gFiber 7gSugar 12gProtein 67g
Julie @White Lights on Wednesday says
So glad you made this recipe!! I was totally eyeing in this month’s Cooking Light. I’m for sure making it now. YUM!
Andi @ The Weary Chef says
I love this post because I feel the same way! I’m feeling anxious this evening because I completely missed out on Black Friday deals. I hate crowds too much to actually go to the stores, but I was hoping to find some gifts online today to make me feel like I got in on the bargains. I just haven’t really figured out gift ideas yet, so I didn’t even know where to look! Plus, today is my oldest’s birthday, so I was trying to do more celebrating and less shopping 😉
This chicken looks so amazingly yummy. I love anything with verde sauce, so I know this would hit the spot. Pinned!
Lemonsforlulu says
I love, love tomatillos Andi, so this was a must make for me! I think I’m waiting until Cyber Monday to shop! Small deals are better than none! Happy bday to your oldest!
Stephanie@PlainChicken.com says
Looks delicious! I love crock-pot meals! Pinning!
Lemonsforlulu says
Me too! Thanks Stephanie!
Karen @ The Food Charlatan says
I love this! This looks like a perfect no brainer post Christmas madness meal 🙂
Lemonsforlulu says
Karen, this meal was so satisfying! I loved it!
Tine says
Quick question:
If I am putting this in the crockpot am I cooking the chicken all the way through in the pan beforehand or just browning it before cutting it up to put in crockpot.
Thanks! :0)
Lemonsforlulu says
Yes you are. You don’t want any pink.
Eve says
Looks so good! I am just confused if we completely prepare the meal, why put it in the crockpot?
Lemonsforlulu says
I like to use the crockpot to keep it warm and to keep the liquid from evaporating too much.