Chicken Breasts With Tomatillo Chile Cream Recipe

Craving a flavorful and fast weeknight meal? This recipe uses store-bought tomatillo green salsa for ultimate convenience, creating a creamy, spicy chicken dish in just 35 minutes! Perfect served in warm corn tortillas, and easily customizable with your favorite toppings. Inspired by James McNair's Favorites cookbook.

Prep Time 10 mins
Cook Time 35 mins
Calories 420 kcal
Protein 63g
Rating 5.0 (1 Reviews)
Chicken Breasts With Tomatillo Chile Cream 41

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Breasts With Tomatillo Chile Cream

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How to Make Chicken Breasts With Tomatillo Chile Cream

  1. Rinse 2 lbs boneless, skinless chicken breasts under cold running water and pat thoroughly dry with paper towels.
  2. Cut each chicken breast into 1-inch strips.
  3. Set aside.
  4. In a large sauté pan or skillet, combine 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
  5. Once the butter is melted, add the chicken strips. Cook, turning frequently, until opaque on all sides, about 3-4 minutes.
  6. Stir in 1 cup sour cream and 1 (16-ounce) jar tomatillo green salsa. Reduce heat to low, and simmer until the chicken is tender and the sauce has thickened, about 10-12 minutes. Stir occasionally to prevent sticking.
  7. To serve: Arrange the chicken in warm corn tortillas.
  8. Garnish with 1/2 cup shredded Monterey Jack cheese and 1/4 cup chopped fresh cilantro.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

10g

Fat

63g

Carbs

0g