Seared Chicken & Creamy Tomatillo Sauce with Roasted Vegetables

Seared Chicken & Creamy Tomatillo Sauce

with Roasted Vegetables

35 MIN
2 Servings
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From the Test Kitchen

This dish showcases our bright tomatillo-poblano sauce, which we’re mixing with rich mascarpone cheese to make a creamy, zesty sauce for our seared chicken—perfectly accompanied by a trio of roasted squash, potatoes, and onion.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Seared Chicken & Creamy Tomatillo Sauce with Roasted Vegetables
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Delicata Squash
  • 1 Red Onion
  • ¾ lb Golden Potatoes
  • ⅓ cup Tomatillo-Poblano Sauce
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 Tbsps Mascarpone Cheese
time-saving
tips & techniques
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/4-inch pieces. Medium dice the potatoes. Halve and peel the onion; cut into 2-inch-wide wedges, keeping the layers intact. Place the prepared vegetables on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the chicken
2 Cook the chicken

Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

*An instant-read thermometer should register 165°F.

Make the sauce
3 Make the sauce

Meanwhile, in a bowl, combine the tomatillo-poblano sauce and mascarpone. Taste, then season with salt and pepper if desired.

Slice the chicken & serve your dish
4 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted vegetables. Top the chicken with the sauce. Enjoy! 

Tips from Home Chefs

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Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/4-inch pieces. Medium dice the potatoes. Halve and peel the onion; cut into 2-inch-wide wedges, keeping the layers intact. Place the prepared vegetables on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Cook the chicken

Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

*An instant-read thermometer should register 165°F.

Cook the chicken
Make the sauce
3 Make the sauce

Meanwhile, in a bowl, combine the tomatillo-poblano sauce and mascarpone. Taste, then season with salt and pepper if desired.

4 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted vegetables. Top the chicken with the sauce. Enjoy! 

Slice the chicken & serve your dish
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