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High Protein Salsa Verde Chicken Skillet - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces (or use thighs if you prefer)
  • 1 tablespoon olive oil (plus more if needed)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup jarred salsa verde (choose a brand you like; mild or medium)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, more to taste
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) white beans such as cannellini or great northern, drained and rinsed
  • 1 cup corn kernels (frozen and thawed, or canned and drained)
  • 1/2 cup low-sodium chicken broth (or water)
  • Juice of 1 lime, plus wedges for serving
  • Fresh cilantro, chopped (about 1/4 cup)
  • Optional toppers: sliced avocado, Greek yogurt or sour cream, crumbled cotija, sliced jalapeño
  • Optional add-ins for extra protein: 1/2 cup plain Greek yogurt or 1/2 cup cottage cheese, blended smooth

Method
 

  1. Prep the chicken: Pat chicken dry and cut into 1-inch pieces. Season with half the salt and pepper. This helps you get good browning and solid flavor from the start.
  2. Brown in batches: Heat olive oil in a large skillet over medium-high. Add half the chicken in a single layer and sear 2–3 minutes per side until lightly browned. Remove to a plate and repeat with the remaining chicken. Don’t overcrowd the pan.
  3. Sauté aromatics: Reduce heat to medium. Add onion with a small splash of oil if the pan looks dry. Cook 3–4 minutes until softened, then stir in garlic for 30 seconds until fragrant.
  4. Build the sauce: Stir in salsa verde, cumin, remaining salt and pepper, and the chicken broth. Scrape up any browned bits from the pan—that’s flavor.
  5. Simmer the chicken: Return the chicken and any juices to the skillet. Reduce heat to medium-low and simmer 5–7 minutes, or until chicken is cooked through and the sauce slightly thickens.
  6. Add beans and corn: Stir in the white beans and corn. Warm through for 2–3 minutes. Taste and adjust salt, pepper, or cumin as needed.
  7. Finish bright: Turn off heat. Stir in lime juice and cilantro. For a creamier, extra-protein finish, stir in Greek yogurt or blended cottage cheese off the heat until smooth.
  8. Serve: Spoon over rice, cauliflower rice, zoodles, or crisp greens. Top with avocado, a dollop of yogurt, cotija, or jalapeño if you like heat.