Skillet Chicken Verde with Fresh Tomatillo–Cilantro Sauce

Bring a small saucepan of water to a boil. Add the tomatillos and cook for about 5 minutes, until softened and bright green. Drain and let cool slightly.

Transfer the cooked tomatillos to a blender. Add the cilantro, onion, garlic, and jalapeños. Blend until completely smooth, stopping to scrape down the sides for an even, velvety sauce.

Heat the vegetable oil in a large skillet over medium heat. Season the chicken breasts evenly with salt and ground cumin.

Place the chicken in the skillet and cook for 5–7 minutes per side, until lightly golden on the outside but not fully cooked through.

Carefully pour the tomatillo sauce over the chicken, then add the chicken broth. Gently stir to combine and bring the mixture to a light simmer.

Cover the skillet and cook for 15–20 minutes, until the chicken is fully cooked, tender, and infused with the green sauce.

Serve hot, spooning plenty of sauce over each chicken breast. Enjoy on its own or alongside rice or warm tortillas.