Chicken & Spinach with White Beans
Submitted by mknewt
A quick one-skillet meal with sauteed chicken, creamy cannellini beans, wilted spinach, and tomatoes in a rosemary-scented broth. High-protein, veggie-loaded, and on the table in 25 minutes.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
25 minIf you’re hunting for a weeknight dinner that’s fast, healthy, and actually satisfying, this is the one.
Bite-sized chicken gets a quick sear, then joins cannellini beans and diced tomatoes in a light rosemary broth that thickens just enough to coat everything.
Fresh spinach goes in at the very end, wilting into the warm sauce and turning the whole skillet vibrant green.
A scattering of briny black olives on top gives each bite a salty little punch that ties the whole Mediterranean vibe together.
Kitchen Tips
- Cut the chicken into even bite-sized pieces so everything cooks at the same speed.
- Drain and rinse the canned beans well to remove excess starch and sodium.
- Add the spinach right before serving. It wilts in under a minute and overcooking turns it mushy and dull.
- Fresh rosemary makes a real difference here, but half the amount of dried works in a pinch.
Ingredients
Directions
Cannellini are white kidney beans.
Drain and rinse before use.
Wash fresh spinach thoroughly and chop.
Chicken breasts should be skinned and de-boned and cut into bite-size pieces.
- Heat 2 TS oil in large nonstick or cast-iron skillet over Add chicken and saut? until firm and white, not pink, about 3 minutes. Remove from skillet and keep warm.
- Reduce heat to medium and add remaining 1 TS oil. Add celery, garlic and shallots and saut? until limp and fragrant, about 5 minutes. Add tomatoes and rosemary and simmer minutes.
- Dissolve cornstarch in chicken broth and add to skillet. Bring to boil and cook until sauce is thickenedd. Add cannellini beans and chicken; heat through.
- Just before serving, add spinach to skillet and toss until wilted, Season with salt and pepper.
- Garnish with chopped olives. Serve at once.
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