This comforting one-skillet dinner brings together tender chicken breast, earthy white beans, and vibrant fresh spinach in a rich, savory sauce. The dish is infused with the aromatic warmth of rosemary, garlic, and shallots, creating a robust Mediterranean flavor profile that feels both rustic and refined. It’s a perfect weeknight solution that delivers high protein and fiber without requiring a mountain of pots and pans. The creamy texture from the thickened broth pairs beautifully with the acidity of the diced tomatoes and the briny pop of black olives. Serve it over rice, pasta, or crusty bread to soak up every delicious drop. It’s satisfying, healthy, and comes together in under an hour, making it a reliable favorite for busy evenings.
One-Skillet: Chicken & Spinach With White Beans
Description
This comforting one-skillet dinner brings together tender chicken breast, earthy white beans, and vibrant fresh spinach in a rich, savory sauce. The dish is infused with the aromatic warmth of rosemary, garlic, and shallots, creating a robust Mediterranean flavor profile that feels both rustic and refined. It's a perfect weeknight solution that delivers high protein and fiber without requiring a mountain of pots and pans. The creamy texture from the thickened broth pairs beautifully with the acidity of the diced tomatoes and the briny pop of black olives. Serve it over rice, pasta, or crusty bread to soak up every delicious drop. It's satisfying, healthy, and comes together in under an hour, making it a reliable favorite for busy evenings.Ingredients
Directions
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Drain and rinse the cannellini beans. Wash the fresh spinach thoroughly and chop if leaves are large. Skin, debone, and cut chicken breasts into bite-sized pieces.
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Heat 2 teaspoons of olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the chicken pieces and sauté until firm and white throughout, no longer pink, about 3 minutes.
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Remove the cooked chicken from the skillet and set aside on a plate to keep warm.
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Reduce the heat to medium and add the remaining 1 teaspoon of olive oil to the skillet. Add the minced celery, garlic, and shallots.
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Sauté the vegetables until they are limp and fragrant, about 5 minutes.
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Add the diced tomatoes and rosemary (fresh or dried) to the skillet. Simmer for 5 minutes to allow flavors to meld.
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In a small bowl, dissolve the cornstarch into the chicken broth. Stir this mixture into the skillet.
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Bring the sauce to a boil and cook, stirring frequently, until the sauce has thickened slightly.
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Add the drained cannellini beans and the cooked chicken back into the skillet. Heat everything through for 2-3 minutes.
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Just before serving, add the fresh spinach to the skillet. Toss continuously until the spinach is wilted, about 3 minutes.
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Season with salt and freshly ground black pepper to taste.
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Garnish with chopped black olives. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 390.2kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 2.2g12%
- Cholesterol 144.7mg49%
- Sodium 163.8mg7%
- Total Carbohydrate 16.4g6%
- Dietary Fiber 5.5g22%
- Sugars 10.4g
- Protein 56.5g113%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to prevent the sauce from becoming too thick.
If you don't have cannellini beans, you can substitute with great northern beans or navy beans. For a dairy-free or lower-carb version, this recipe is naturally gluten-free if using certified gluten-free broth. You can also use dried rosemary in place of fresh; use half the amount of dried herbs compared to fresh.
For extra richness, you can stir in a tablespoon of butter or a splash of cream at the end. Ensure the chicken is fully cooked before removing it from the pan to avoid undercooking. If the sauce is too thick after reheating, simply add more chicken broth.
