Italian White Beans with Chicken
Savor the comforting flavors of Italy with this hearty Italian White Beans with Chicken recipe, a delightful one-skillet meal that's both wholesome and irresistibly delicious. Tender, seared chicken breasts are nestled in a rich, aromatic medley of creamy white beans, crushed tomatoes, and fragrant herbs like rosemary and oregano. A touch of garlic and optional red pepper flakes add depth and subtle heat, while baby spinach brings a fresh, vibrant twist. Finished with a sprinkle of grated Parmesan cheese, this simple yet elegant dish is perfect for weeknight dinners and full of protein-packed goodness. With just 10 minutes of prep and a total cook time of 30 minutes, this recipe delivers restaurant-worthy flavor with minimal effort, making it a must-try for fans of easy Italian-inspired meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breasts (boneless, skinless)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 cups canned white beans (such as cannellini or great northern), drained and rinsed
- 2 cups chicken broth
- 1 cup crushed tomatoes
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon dried oregano
- 0.25 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach (optional)
- 0.25 cup grated Parmesan cheese (for serving)
Instructions
Heat the olive oil in a large skillet or pot over medium-high heat.
Season the chicken breasts with a pinch of salt and pepper on both sides.
Add the chicken to the skillet and sear for 3-4 minutes per side until golden brown. Remove and set aside. (The chicken does not need to be fully cooked at this stage.)
In the same skillet, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the white beans, chicken broth, crushed tomatoes, rosemary, dried oregano, and red pepper flakes (if using).
Return the chicken to the skillet, nestling it into the beans. Bring the mixture to a gentle simmer.
Lower the heat to medium-low, cover the skillet, and cook for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
If using baby spinach, stir it into the skillet during the last 2-3 minutes of cooking until wilted.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the dish warm, garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 5841 mg | 254% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 15.0 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1164 mg | 90% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4228 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
