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30-Minute Salsa Verde Chicken Skillet

Seared chicken pieces simmered in jarred salsa verde with white beans and finished under melted mozzarella — one skillet, 30 minutes, about 36g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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

  • Large skillet with lid (12-inch), preferably oven-safe
  • Wooden spoon or spatula
  • Instant-read thermometer

Method
 

  1. 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. 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. 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. Pour in the salsa verde, scraping up anything stuck to the pan. Stir in the cannellini beans. Bring to a lively simmer.
  5. 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. 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.

Notes

Food safety: chicken pieces must reach 165°F internally — check the thickest piece with an instant-read thermometer. Jarred salsa verde + canned cannellini beans are the 3-ingredient-ish base; rotisserie chicken cuts it to ~15 minutes. Leftovers 4 days refrigerated / 3 months frozen; reheat to 165°F. Protein ~36g/serving estimated from USDA FoodData Central; not lab-tested.