Tender chicken, beans, spinach, and tomatoes meld in one pan for easy, rustic Italian comfort.
# Components:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ Vegetables & Beans
02 - 1 yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 can (15 ounces) cannellini beans, drained and rinsed
05 - 2 cups baby spinach
06 - 1/2 cup sun-dried tomatoes (packed in oil), drained and sliced
07 - 1 cup cherry tomatoes, halved
→ Liquids
08 - 1 cup low-sodium chicken broth
→ Dairy
09 - 1/3 cup grated Parmesan cheese (plus extra for serving)
→ Fats & Oils
10 - 2 tablespoons olive oil (plus extra for drizzling)
→ Herbs & Spices
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper, to taste
→ Garnish
15 - Fresh basil leaves, for serving
# Directions:
01 - Pat chicken breasts dry and season both sides evenly with salt, black pepper, dried oregano, and dried basil.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4 to 5 minutes per side until golden brown; transfer to a plate. Chicken should not be fully cooked at this stage.
03 - Add chopped onion to the same skillet and cook for 2 to 3 minutes until soft. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add sun-dried tomatoes and cherry tomatoes to the skillet. Sauté for 2 minutes until tomatoes begin to soften.
05 - Stir in drained cannellini beans and pour in chicken broth. Bring the mixture to a simmer.
06 - Nestle the seared chicken breasts into the simmering sauce. Cover the skillet and cook on low heat for 10 to 12 minutes or until chicken reaches an internal temperature of 165°F.
07 - Remove the lid, scatter baby spinach and grated Parmesan cheese over the top, and cook uncovered for 2 to 3 minutes until spinach wilts.
08 - Taste and adjust seasoning as needed. Drizzle with a little extra olive oil and garnish with fresh basil leaves before serving.
