One-Pan Tuscan White Bean Chicken

This One-Pan Tuscan White Bean Chicken Skillet brings together all the rustic comfort of a countryside Italian meal with very little effort or cleanup. Tender chicken breasts nestle in a garlicky sauce infused with sun-dried tomatoes, creamy cannellini beans, and the vibrant flavors of fresh spinach. Each bite has the cozy familiarity of a dish slowly simmered on a Sunday but comes together in under an hour.

I first made this dish when I craved something warm and wholesome on a chilly evening—not only did it satisfy my craving, but it also became a weeknight favorite for how effortlessly it brings the family to the table.

Ingredients

• Boneless chicken breasts: choose plump, even pieces for juicy results and quick cooking
• Yellow onion: look for a firm onion with tight skin for a sweet flavor base
• Fresh garlic: always use fresh cloves they yield the deepest aroma in the sauce
• Canned cannellini beans: pick a can with minimal added salt or preservatives they give the dish its creamy heartiness
• Baby spinach leaves: should be vibrant with no signs of wilting for best texture
• Sun-dried tomatoes in oil: choose ones still slightly soft for rich, tangy bites
• Cherry tomatoes: opt for bright and firm tomatoes for a juicy pop
• Low-sodium chicken broth: select a high-quality broth or homemade for a richer background taste
• Grated Parmesan cheese: use authentic Parmigiano Reggiano if possible its nuttiness enriches the sauce
• Olive oil: choose extra virgin for robust flavor
• Dried oregano and dried basil: use fresh dried herbs if possible for maximum fragrance
• Crushed red pepper flakes: bring gentle heat optional but highly recommended
• Salt and black pepper: always season to taste start conservatively
• Fresh basil leaves for garnish: pick bright leaves with no browning for a beautiful finish

Instructions

Prep and Season Chicken:

Pat each chicken breast dry with paper towels so the seasoning sticks well. Sprinkle salt and pepper on both sides, followed by dried oregano and basil. Let the chicken rest at room temperature for about five minutes to help the flavors begin to absorb.

Sear the Chicken:

Heat two tablespoons olive oil in a large skillet over medium-high. Gently lay the chicken in the pan and sear for four to five minutes per side. Look for a golden crust underneath before flipping. The chicken does not need to be cooked through at this stage.

Build Aromatics:

Transfer the chicken to a plate and add chopped onion to the same skillet. Reduce heat to medium and cook two to three minutes. Scrape up any golden bits from the chicken. Add minced garlic and stir one minute more until fragrant but not browned—it should smell sweet and mellow.

Add Tomatoes:

Scatter sliced sun-dried tomatoes and halved cherry tomatoes into the skillet. Let them cook about two minutes. Stir occasionally so the tomatoes start softening and the sun-dried pieces release their oil and tang.

Beans and Broth:

Add drained cannellini beans and pour in chicken broth. Stir everything well then allow the mixture to come to a gentle simmer. This step lets the beans take on flavor and the sauce meld together.

Simmer Chicken in Sauce:

Nestle the seared chicken breasts back into the pan. Spoon a bit of sauce over each piece. Cover the skillet and reduce heat to low. Let simmer for ten to twelve minutes. The chicken should reach an internal temperature of 165 F and look juicy all the way through.

Finish with Spinach and Parmesan:

Remove the lid and scatter in baby spinach along with grated Parmesan. Cook two to three more minutes, stirring gently, until the spinach is bright green and just wilted. The cheese should look slightly melted and creamy.

Taste and Garnish:

Taste the sauce and adjust with more salt or pepper if needed. Drizzle a little extra olive oil over everything and generously scatter fresh basil leaves before serving. Serve hot with extra Parmesan on the side.

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My favorite part is always the sun-dried tomatoes they add a tangy note that ties all of the flavors together. I have fond memories of gathering everyone in the kitchen to add their own handful of fresh spinach at the end—a tradition that makes even a busy evening feel special.

Storage Tips

Let leftovers cool before transferring them to a lidded container. This skillet meal keeps well in the fridge for up to three days. When reheating cover gently and splash in a little extra broth to keep the chicken moist without overcooking.

Ingredient Substitutions

If you do not have cannellini beans you can use great northern beans or even cooked chickpeas for a slightly different texture. Swap kale or baby arugula for spinach if needed. For dairy-free simply omit Parmesan or use your favorite plant-based cheese.

Serving Suggestions

I love serving this right out of the skillet family-style with a crusty loaf of gluten-free bread. For a heartier meal spoon it over steamed rice or creamy polenta. A crisp green salad on the side brightens the entire plate.

Cultural Touch

Tuscan cuisine is all about simple ingredients prepared with care. This skillet brings the spirit of Italian home cooking alive using pantry staples olive oil beans and tomato to create something both deeply flavorful and nourishing.

Seasonal Adaptations

In summer add in a handful of fresh summer squash or zucchini rounds Use local heirloom tomatoes at the peak of their season for extra color Switch in Swiss chard or escarole as the greens in winter for a more robust bite

Save

Finish your skillet with extra basil or Parmesan for a beautiful table. Each bite promises cozy Italian comfort with practically no cleanup.

Recipe Questions

→ Can I use another type of bean?

Yes, great northern or navy beans are good substitutes for cannellini beans in this skillet meal.

→ Is it possible to make this dairy-free?

Simply omit the Parmesan cheese or replace it with your favorite plant-based alternative for a dairy-free option.

→ What sides pair well with this dish?

Crusty gluten-free bread, cooked rice, or creamy polenta all make excellent accompaniments.

→ Can I use bone-in chicken instead?

Bone-in chicken can be used, but allow extra cooking time to ensure it is fully cooked through.

→ How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

→ Can I substitute kale for spinach?

Yes, chopped kale works well and should be wilted longer until tender before serving.