Chicken Breasts with Creamy Tomatillo Sauce

Name: Chicken Breasts with Creamy Tomatillo Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 12 oz Beer; 8 whole Chicken Breast; 1 tbsp Chili Powder; 0.25 cup Fresh Cilantro; 6 cloves Garlic; 1 tsp Garlic Powder; 1 whole Onion; 1 pinch Salt & Pepper; 8 slices Sliced Muenster Cheese; 1 cup Sour Cream; 0.5 cup Teriyaki Sauce; 3.5 lb Tomatillo; 0.5 cup Water

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽American Mexican High-Protein 💪Low-Carb Comfort-Food

Chicken Breasts with Creamy Tomatillo Sauce features tender, beer-and-teriyaki–marinated chicken capped with melty Muenster and a tangy tomatillo cream. The blend of roasted tomatillos, garlic, onion, and cilantro gives a bright, peppery snap balanced by rich sour cream. Serve for a weeknight dinner or casual weekend gathering when you want bold flavor without fuss.

Prep20 mins
Cook30 mins
Serves8
DifficultyMedium

1

Whisk the beer, teriyaki sauce, chili powder, and garlic powder in a bowl; pour the mixture into a resealable plastic bag.
2

Add the chicken, coat it with the marinade, squeeze out the excess air, and seal the bag.
3

Marinate in the refrigerator for 6 to 24 hours.
4

Preheat an outdoor grill to medium-high heat and lightly oil the grate.
5

Remove the chicken from the marinade and shake off any excess; discard the remaining marinade.
6

Grill the chicken breasts on the preheated grill until the centers are no longer pink and the juices run clear, 7 to 10 minutes per side.
7

An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).
8

Place the chicken breasts in a baking dish and top each one with a slice of Muenster cheese.
9

Preheat the oven to 350 degrees F (175 degrees C).
10

Combine the tomatillos and water in a large saucepan; bring the water to a boil, cover the saucepan, reduce the heat to medium-low, and cook until the tomatillos begin to burst, 7 to 10 minutes.
11

Stir the onion and garlic into the tomatillo sauce; season with salt and pepper; continue to cook at a low boil until the onion is tender, about 15 minutes.
12

Pour the tomatillo sauce into a blender.
13

Cover and hold the lid down; pulse a few times, then blend until smooth.
14

Stir the sour cream and cilantro into the tomatillo sauce; pour the sauce over the chicken and Muenster cheese.
15

Bake in the preheated oven until the cheese melts, about 15 minutes.