Step 1

Arrange a rack in the upper third of the oven. Heat the oven to 425ºF. Meanwhile, grate 4 ounces Monterey Jack cheese on the large holes of a box grater if needed, or measure out 1 cup store-bought shredded cheese. Dice 1 medium yellow onion (about 1 1/2 cups). Pat 2 pounds boneless, skinless chicken breasts dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 3/4 teaspoon ground cumin.

Step 2

Heat 2 tablespoons vegetable oil in a 10-inch cast iron or broiler-safe high-sided skillet over medium-high heat until shimmering. Add the chicken in a single layer (it’s OK if it’s crowded) and sear until browned on both sides, 7 to 9 minutes per side. Transfer to a plate (the chicken will not be cooked all the way through).

Step 3

Reduce the heat to medium. Add the onion and remaining 1/4 teaspoon kosher salt to the skillet and cook, scraping up the browned bits from the bottom of the pan and stirring occasionally, until softened, about 5 minutes. Add 1 (16-ounce) jar salsa verde and 1 (4-ounce) can diced green chiles and their juices. Scrape up any browned bits from the bottom of the pan and bring to a boil.

Step 4

Return the chicken and any accumulated juices on the plate to the skillet, nestling the chicken into the sauce. Sprinkle evenly with the cheese.

Step 5

Transfer the skillet to the oven and roast until the chicken is cooked through and registers about 155ºF in the thickest part, 10 to 12 minutes. Switch the oven to broil and broil until the cheese is well-browned in spots, 2 to 4 minutes. Garnish with coarsely chopped fresh cilantro and/or 2 thinly sliced radishes if desired, and serve with warm tortillas or Mexican rice.