Chicken Breasts with Tomatillo Chile Cream
Elevate your weeknight dinner routine with this vibrant and creamy Chicken Breasts with Tomatillo Chile Cream. Tender, golden-seared chicken breasts are bathed in a luscious roasted tomatillo and poblano chile sauce, enhanced by the subtle heat of jalapeño and a touch of fragrant cumin. This recipe shines with fresh ingredients like husked tomatillos, garlic, and cilantro, which come together to create a bold yet balanced flavor profile. Finished with a swirl of heavy cream, the sauce adds indulgence to every bite. Perfect for serving with lime wedges and your favorite sides, this dish is an easy yet impressive meal that brings authentic Southwestern flavor to your table in under an hour. Search no further for your next crowd-pleasing chicken recipe!
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Recipe Information
Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 6 medium tomatillos, husked and rinsed
- 1 large poblano chile
- 1 medium jalapeño, seeded for less heat (optional)
- 2 cloves garlic cloves, minced
- 1 small white onion, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup cilantro, chopped
- 4 pieces lime wedges (for serving)
Instructions
Preheat your oven to 425°F (220°C).
Place the tomatillos, poblano chile, and jalapeño (if using) on a baking sheet. Roast in the oven for 10-12 minutes, turning occasionally, until the skin is charred and the vegetables are softened. Once roasted, let cool slightly, then remove the stems and seeds from the poblano and jalapeño.
In a blender or food processor, combine the roasted tomatillos, poblano, jalapeño, garlic, and onion. Blend until smooth and set aside.
Season the chicken breasts with salt, pepper, and ground cumin on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, pour the blended tomatillo-chile mixture. Cook over medium heat for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and becomes fragrant.
Add the chicken broth to the skillet, stirring to combine. Bring the mixture to a simmer.
Return the chicken breasts to the skillet, cover, and cook for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Stir in the heavy cream and cilantro. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Serve the chicken breasts with the creamy tomatillo-chile sauce spooned on top. Garnish with additional cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 11.8 g | ||
| Protein | 225.7 g | 451% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3225 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
