Tomatillo Chicken Recipe

Chef Martita makes an easy chicken dish with a tomatillo sauce.

5 col

Serves: 3-4

Prep Time: 20-30 minutes
Cook Time: 30-40 minutes
Difficulty: Easy

2 lbs. chicken breasts
1 cup tomatillos, diced
1/2 cup Spanish onion, diced
2-3 tablespoons jalapeno, stemmed and diced
1 1/2 teaspoons garlic, minced
2 teaspoons Dijon mustard
3/4 cup low sodium chicken broth
1/4 cup cilantro or parsley, chopped
3 teaspoons kosher salt, divided
2 teaspoons ground pepper, divided
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 cup all-purpose flour
1/4 cup extra virgin olive oil


  1. Preheat oven to 350 F
  2. 2. Using paper towels, pat chicken dry to absorb any moisture. In a small bowl, mix together 11/2 teaspoons salt, 1/2 teaspoon pepper, cumin and oregano. Rub the oregano between the palms of your hands first to release the oils. With clean hands, toss the chicken in the seasoning until each piece is fully coated
  3. In a shallow bowl, combine the flour with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place seasoned chicken in seasoned flour, coating all sides, then shake off the excess
  4. Place a large sauté pan over medium-high heat and add oil. When oil is hot, add seasoned, floured chicken. Allow to brown for 7 minutes, then flip and brown 7 more minutes on other side. Using tongs, remove chicken from pan and set aside on a plate
  5. To the same hot pan, add a little more oil, then add tomatillos, onions, jalapeno, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and sauté for about 4 minutes. Next, add broth and Dijon, stir and simmer for about 2-3 minutes. Return chicken with all its juices to pan, cover with lid and transfer to preheated oven for 20 minutes
  6. To serve, transfer chicken with tomatillo sauce to a serving platter, garnish with chopped cilantro and enjoy


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