This quick & creamy tomatillo chicken skillet turns a handful of fridge staples into a cozy single-serving dinner in about ten minutes. Tangy diced tomatillo, sharp cheddar, and a little mayonnaise melt into a glossy sauce that clings to every piece of chicken. Scoop it up with celery sticks or pile it into a lettuce wrap — either way, it's pure low-carb comfort.
Discover the Zesty Magic of Tomatillos!
Ever seen those little green tomato-like fruits wrapped in a papery husk? Those are tomatillos, the heart and soul of salsa verde! They bring a bright, tangy flavor that’s absolutely irresistible. We’re harnessing that zesty goodness in this incredibly quick and satisfying single-serving skillet. Imagine tender chicken enveloped in a luscious, cheesy cream sauce with vibrant pops of tomatillo and fresh herbs. It’s a Southwestern-inspired dream that comes together in minutes, perfect for a quick lunch, a savory snack, or a delicious keto-friendly meal.
Ingredients
• 1 tbsp (15 g / 0.53 oz) European-style butter
• 1 tbsp (14 g / 0.49 oz) tomatillo, finely diced
• 2 tbsp (20 g / 0.71 oz) cooked chicken breast, diced
• 1 tbsp (16 g / 0.56 oz) mayonnaise
• 2 tbsp (31 g / 1.09 oz) heavy cream
• 1 tbsp (5 g / 0.18 oz) sharp cheddar cheese, grated
• 1 tbsp (3 g / 0.11 oz) scallions, thinly sliced
• 1 tsp (1 g / 0.04 oz) fresh cilantro, chopped
• Salt and freshly ground black pepper, to taste
Instructions
1. In a small nonstick skillet, melt the butter over medium-low heat.
2. Add the diced tomatillos and sauté for about 1 minute, just until they begin to soften and become fragrant.
3. Stir in the cooked, diced chicken and continue to cook for another minute to heat through.
4. Reduce the heat to low. Add the mayonnaise, heavy cream, grated cheese, scallions, and cilantro to the pan. Season with salt and pepper.
5. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. Be careful not to let it boil.
6. Immediately pour the mixture onto a serving plate, using a spatula to scrape every last drop of the delicious sauce from the pan.
Nutritional Information
• (Estimated)Serving Size: 1Calories: 350 kcalFat: 32gProtein: 12gNet Carbs: 3gDisclaimer: is an estimate and may vary based on the exact used.
Pro Tips
• for Success
• Before dicing your tomatillo, be sure to remove the papery husk and rinse the sticky film off the fruit under cool water.
• Keep the heat on low once you add the cream and cheese. This prevents the sauce from separating or “breaking,” ensuring a smooth, velvety texture.
• This dish makes a fantastic dip for celery sticks, bell pepper strips, or low-carb tortilla chips. You can also serve it over zucchini noodles or in a lettuce wrap.
• For an extra flavor boost, add a pinch of cumin with the chicken or a fresh squeeze of lime juice just before serving.
FAQ
Q: What are tomatillos
A: Tomatillos are small, green fruits wrapped in a papery husk, similar in appearance to a green tomato. They are the key ingredient in salsa verde and provide a distinct bright, tangy, and zesty flavor to dishes.
Q: Is this tomatillo chicken skillet keto-friendly
A: Yes, this recipe is perfect for a keto diet. With an estimated 3g (0.11 oz) of net carbs per serving, it’s a delicious and satisfying low-carb, high-fat meal.
Q: How do I stop the cream sauce from separating
A: To ensure a smooth, velvety sauce, keep the heat on low after adding the heavy cream and cheese. Stir constantly until the cheese melts and never let the sauce come to a boil, as high heat can cause it to break or separate.
Q: What can I serve with this creamy tomatillo chicken
A: This versatile dish can be served in many ways. Use it as a dip for low-carb vegetables like celery or bell peppers, serve it over zucchini noodles, or use it as a filling for lettuce wraps.
Pro Tips
- Remove the papery husk from the tomatillo and rinse off the sticky film under cool water before dicing — that coating is bitter and can dull the whole sauce.
- Keep the heat on low once the heavy cream and cheddar go in. Letting the sauce boil makes it separate and go greasy instead of staying smooth and velvety.
- No cooked chicken breast on hand? Dice a raw chicken thigh, sauté it in the butter until cooked through, then carry on with the sauce exactly as written.
- Add a pinch of ground cumin with the chicken or a fresh squeeze of lime juice right before serving to push the Southwestern flavor further.
- If you double the batch, leftovers rewarm best in a covered skillet over low heat with a splash of cream to bring the sauce back together.
Frequently Asked Questions
Can I make this tomatillo chicken skillet ahead of time?
Yes, though the cheese sauce is at its silkiest straight from the pan. Store it covered in the fridge and rewarm over low heat so the sauce doesn't break.
What can I serve with it and keep it keto?
The original recipe suggests celery sticks, bell pepper strips, or low-carb tortilla chips for scooping. It also works spooned over zucchini noodles or tucked into a lettuce wrap.
Can I use raw chicken instead of cooked?
Absolutely — give the diced chicken a few minutes in the skillet with the butter until it's cooked through before adding the mayonnaise and cream. Everything else stays the same.
How many net carbs are in one serving?
About 3 g of net carbs, with 12 g of protein and 32 g of fat. That leaves plenty of room in a keto day for whatever you serve alongside it.
Recipe card below.
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Quick & Creamy Tomatillo Chicken Skillet
Ingredients
Method
- In a small nonstick skillet, melt the butter over medium-low heat.
- Add the diced tomatillos and sauté for about 1 minute, just until they begin to soften and become fragrant.
- Stir in the cooked, diced chicken and continue to cook for another minute to heat through.
- Reduce the heat to low.
- Add the mayonnaise, heavy cream, grated cheese, scallions, and cilantro to the pan.
- Season with salt and pepper.
- Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. Be careful not to let it boil.
- Immediately pour the mixture onto a serving plate, using a spatula to scrape every last drop of the delicious sauce from the pan.
- Before dicing your tomatillo, be sure to remove the papery husk and rinse the sticky film off the fruit under cool water.
- Keep the heat on low once you add the cream and cheese. This prevents the sauce from separating or breaking, ensuring a smooth, velvety texture.
