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Tomatillo Beurre Blanc Chicken 

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This Tomatillo Beurre Blanc Chicken is dry rubbed and served on peppers with goat cheese, pine nuts, and tomatillo beurre blanc sauce.

Side view of the chicken on a plate with the sauce, goat cheese, and pine nuts piled on top.

When I first started cooking for my husband he made it well known that he was not interested in chicken.

He said he was chickened to death by frozen overcooked chicken for quite some time and was over it.

So over it.

When I started to cook for my step-kids they said the same thing, we prefer almost anything to chicken.

I was fascinated by this as I grew up eating chicken in a weekly rotation of meals my mom prepared.

In fact, I can’t think of a week growing up that we didn’t have chicken.

So I decided that I would serve them chicken anyway, but fresh.

Fresh is what I grew up with.

And it’s how I prefer my chicken and fresh is how I got my family to eat chicken again.

Overhead shot of the Tomatillo Beurre Blanc Chicken sitting on top of the peppers on a plate.

Lately, my step-kids have been exploring the world of spice more and more.

My step-son has been adding red pepper flakes (a lot of them) to his pizza and so I thought about exploring adding a little heat to our meals.

This Tomatillo Beurre Blanc Chicken recipe is a favorite for my husband and so we are adding it to our family mealtime rotation.

If your kids aren’t quite ready for the added heat, simply skip adding the peppers to the bottom of the chicken.

Though know that the two peppers used are Poblano and Anaheim, both which are low on the Scoville scale (used to rate heat of peppers) and tomatillos are mild in flavor and so the sauce itself is tame.

Plus the beurre blanc sauce is not spicy.

And the goat cheese has a cooling effect as well.

Don’t skip the pine nuts as they really do add to the dish.

P.S. It’s a great day to buy my cookbook Holy Sweet!

View of Tomatillo Beurre Blanc Chicken on a plate topped with goat cheese and pine nuts.

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Tomatillo Beurre Blanc Chicken 

Tomatillo Beurre Blanc Chicken 

Ingredients

  • 4 Chicken Boneless Skinless Chicken Breasts
  • 2 Poblano peppers, roasted and cleaned
  • 1 Anaheim pepper, roasted and cleaned
  • 1 tsp. minced garlic
  • ½ sweet onion, sliced
  • 1 TBSP olive oil
  • 4 TBSP goat cheese, divided
  • Pine nuts-garnish
  • Dry Rub:
  • 1 TBSP cumin
  • 1 TBSP granulated garlic
  • 1 TBSP red chile powder (you can omit this if you don’t want the heat)
  • Salt and pepper
  • Tomatillo Beurre Blanc:
  • 1 pound tomatillos
  • 1 TBSP olive oil
  • 2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 large shallots, diced
  • 1 TBSP minced garlic
  • 1 ½ cups white wine
  • 3 TBSP unsalted butter
  • Salt and pepper to taste

Instructions

  1. Using a meat mallet (or with a rolling pin), pound the chicken breast so that they will cook more evenly. In a small bowl add the ingredients for the dry rub.
  2. Rub the dry rub onto the chicken.
  3. Preheat oven to 375F.
  4. Heat the olive oil in a sauté pan and sear the chicken breast on each side.
  5. Place into oven for 30-35 minutes.
  6. You will want to make sure there is no pink and thermometer reads 165F.
  7. While chicken is in oven, prepare the sauce.
  8. Peel the husk and clean the tomatillos.
  9. Cut them into quarters.
  10. In a large heavy bottomed pot add oil, shallots, thyme, and garlic and cook over medium high heat until shallots start to sweat.
  11. Add tomatillos and the wine.
  12. Reduce the wine until it is almost gone and the tomatillos should be very soft.
  13. Remove the thyme sprig.
  14. Add the heavy cream and reduce by ¼.
  15. In batches carefully place sauce into the blender.
  16. If you have an immersion blender then you can do it right in the pot.
  17. Place the blended sauce back into the pot and bring back up to warm.
  18. Add salt and pepper to your liking.
  19. Turn off the heat and add the butter, 1 TBSP at a time, whisking the whole time.
  20. To make the peppers:
  21. Cut the peppers into long strips.
  22. In a large sauce pan, sauté the garlic, peppers, and onions until onions become translucent in color.
  23. Add salt and pepper to taste.
  24. To plate the chicken:
  25. Divide the onion-pepper mixture among four plates.
  26. Place a chicken breast on top of each onion-pepper mixture.
  27. Drizzle sauce over top of chicken.
  28. Top with crumbled goat cheese and pine nuts.
© Peabody

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Comments

  1. I love a good, simple pasta dish… pasta with pesto or pasta with fresh tomatoes, mozzarella, basil, and balsamic vinegar.

    Reply

  7. Difficult to pick just one favorite, but it seems we do burrito night with spicy seasoned ground turkey, refried beans, and all the fixings most weeks. =)

    Reply

  11. My favorite family meal is probably going to sound generic – meatballs, marinara, Alfredo sauce, and pasta. But I’m picky. To me truly “my mom’s”, it must be angel hair or penne, the marinara must be creamy and herbed and have no lumps, the Alfredo is totally not “authentic,” and nothing and no one can make meatballs like my mom make meatballs. I do it “yin and yang” – half my plate is marinara pasta, half is alfredo. Meatballs on top of the “yin” (marinara), parmesan on both, because cheese is a beautiful thing. 😀

    I firmly believe that you can’t go wrong if you serve a good beurre blanc. I mean, butter and white wine, how can it not be good? I’m not even a fan of tomatillos or really spicy chiles (I shame my proximity to Hatch), but I’d try this. Tyson does some good frozen chicken too – both the fresh stuff to defrost and cook with and the prepared stuff. I confess to having a secret love for their honey BBQ chicken Anytizers.

    Reply

  13. My favorite dinnertime meal for the family is fried chicken, mashed potatoes and salad. I know it is not diet food but it’s my favorite.

    Reply

  19. For family I’d have to say my favorite is a whole roasted chicken with sides. It feels fancier than just chicken breast and always seems impressive, but its so very easy! Plus it makes the house smell absolutely incredible and you can pair it with so many things! Or, you know, use the hands-off time that its in the oven to just have a good beer 😉

    Reply

  21. My daughter is taking after my husband, not wanting to try out new things but I’m still optimistic and looking forward to the time when she will want to try out new spices and flavors.
    In the meantime, I guess I could enjoy this spicy chicken all by myself

    Reply

  23. Wow, that is an absolutely incredible looking meal (and those pictures – swoon, amazing). My girls have always been “plain chicken” fans, and I understand being over chicken – I need new ways to make it. Can’t wait to try this one!

    Reply

  27. Quesadillas or tacos or anything tex-mex really, and we LOVE spice! I’m going to try your sauce. I like tomatillos, but have never tried to cook with them myself and this recipe looks delicious.

    Reply

  43. A favorite meal in our house uses leftover roast chicken, which I pull from the bones serve in an oniony white sauce over rice. If there are any leftover veggies, I add them to the concoction, but if I don’t have any, I toss in a handful of frozen peas. Mushrooms are good with it, too.

    Reply

  45. That recipe is to die for. 🙂 My family love fun food, and chicken fajitas are a favorite. Everyone gets to create their own!

    Reply

  56. Excuse me while I wipe the drool off my computer…

    My favorite dinnertime meal when I am not in a hurry is a roast with vegetables.

    Reply

  62. In the warmer weather we like to make a quick stir fry. Chicken with all those fresh veggies from the garden is wonderful. When it gets cooler I like to roast a chicken and have it with mashed potatoes and green beans. The leftover chicken is great in burritos.

    Reply

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