Bring a medium saucepan of water to a boil. Add tomatillos, jalapeños, onion, and garlic, boiling for about 10 minutes until soft. Drain and transfer to blender with cilantro, lime juice, salt, and chicken broth. Blend until smooth.

In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then sear undisturbed for 3-4 minutes on each side until golden crust forms.

Pour blended salsa verde over chicken in skillet. Reduce heat to low, cover, and simmer for 10-12 minutes until chicken reaches 165°F.

Taste and adjust seasoning of sauce. Allow to rest before serving. Garnish with chopped cilantro.