30-Minute Salsa Verde Chicken Skillet

Some nights you want big flavor with almost no work. This salsa verde chicken skillet is exactly that — seared chicken pieces simmered in a jar of tangy salsa verde with creamy white beans, then finished under a blanket of melted mozzarella. It tastes like you planned something clever. You opened a jar. The whole thing comes together in one skillet in 30 minutes.

Why you’ll love it

• Practically three ingredients. Chicken + jarred salsa verde + white beans is the whole backbone — everything else is seasoning and cheese.
• One skillet, zero fuss. Sear, simmer, melt. Dinner is done and there’s one pan to wash.
• ~36g protein per serving (estimated), from chicken breast plus white beans and mozzarella.
• Weeknight-hero flexible. Serve it over rice, in tortillas, or straight from the skillet with tortilla chips.

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/2 tsp dried oregano
• 1 (16 oz) jar salsa verde
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh cilantro, for serving
• Lime wedges, for serving

Equipment

A large skillet with lid (12-inch), preferably oven-safe, a wooden spoon or spatula, and an instant-read thermometer.

Instructions

1. Season and sear the chicken. Pat the chicken pieces dry and toss with 3/4 teaspoon of the salt, the pepper, and the cumin. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken in a single layer, 2–3 minutes per side, until golden. Work in two batches if needed. The chicken doesn’t need to be cooked through yet — it’s going to simmer. Transfer to a plate.
2. Soften the onion. Add the onion to the same skillet with the remaining 1/4 teaspoon salt. Cook 2–3 minutes, stirring, until softened and picking up the browned bits from the pan.
3. Bloom the garlic and oregano. Stir in the garlic and oregano; cook 1 minute, until fragrant. This 60 seconds is the difference between a flat sauce and a great one.
4. Add the salsa verde and beans. Pour in the salsa verde, scraping up anything stuck to the pan. Stir in the cannellini beans. Bring to a lively simmer.
5. Simmer covered. Return the chicken and any juices to the skillet. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and the sauce is thick and bubbling, about 12 minutes.
6. Melt the mozzarella. Uncover and sprinkle the mozzarella evenly over the top. Cover again and cook 2–3 minutes, until melted and bubbly. (If your skillet is oven-safe, slide it under the broiler for 1–2 minutes for golden spots.) Shower with cilantro and serve with lime wedges.

Doneness cues: Chicken pieces must reach 165°F internally — check the thickest piece with an instant-read thermometer. The sauce is done when it’s thick enough to coat the chicken rather than pool around it; simmer uncovered a couple minutes longer if it looks thin.

Nutrition note

Protein is estimated at about 36g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.

Substitutions and tips

• Chicken thighs swap in 1:1 — use 1 1/2 lb boneless, skinless thighs; they’re harder to overcook and stay juicy through the simmer.
• Salsa verde heat level is up to you. Mild keeps it family-friendly; hot gives it real kick. Taste your jar before you buy if you can.
• Dairy-free: skip the mozzarella and finish with avocado slices and extra lime — still a complete dinner.
• Make it stretch: serve over rice or warm tortillas, or spoon it over baked potatoes. Leftovers also make great quesadilla filling.
• Don’t skip the sear in step 1 — those browned bits are what make a jarred sauce taste homemade.

Storage and reheating

Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of broth, or microwave in 60-second bursts, stirring between, until steaming (165°F). Freezes well for up to 3 months — thaw overnight in the fridge. The beans hold up beautifully; the mozzarella firms up but remelts fine.

Frequently asked questions

Is this spicy? It depends entirely on your jar of salsa verde. Mild jars keep it gentle; hot jars bring real heat. When in doubt, buy mild and add red pepper flakes at the table.

Can I use rotisserie chicken? Yes — it cuts the time to about 15 minutes. Skip the sear, add 3 cups shredded rotisserie chicken at step 4, and simmer just long enough to heat through and meld flavors (8–10 minutes).

What do I serve with it? Warm flour tortillas, rice, or tortilla chips for scooping. A simple green salad balances the richness of the cheese.

Is this good for meal prep? Very — portion over rice in containers. It reheats well for 3–4 days; add a squeeze of lime when reheating to wake it up.

Can I make it in the oven instead? Sure — after step 4, top with mozzarella and bake at 400°F for 15–18 minutes, until the chicken is cooked through and the cheese is golden.

More one-skillet chicken dinners

If you like one-skillet chicken dinners, try our 30-Minute Creamy Tuscan Chicken Skillet. For another jarred-sauce shortcut win, 30-Minute One-Pot Pumpkin Turkey Chili is peak fall comfort. Chicken and beans fan? 30-Minute White Bean & Kale Sausage Soup is all one pot.