Tuscan Chicken and Beans
Savor the flavors of rustic Italian cooking with this Tuscan Chicken and Beans recipe, a one-pan masterpiece that's as comforting as it is flavorful. Tender, golden-brown chicken thighs are nestled in a rich, savory sauce of cherry tomatoes, cannellini beans, and aromatic herbs like rosemary and thyme, simmered to perfection with a splash of dry white wine and chicken broth. Fresh spinach leaves add a vibrant touch, while a hint of lemon juice brightens the dish for a well-rounded finish. Ready in under an hour, this hearty and wholesome meal is perfect when served with crusty bread or over fluffy rice, making it a go-to recipe for busy weeknights or casual weekend dining. Packed with Mediterranean-inspired flavors, this dish is a celebration of simple, bold ingredients that come together effortlessly for a crowd-pleasing dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 cup chicken broth
- 0.5 cup dry white wine
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups spinach leaves
- 0.5 medium lemon, juiced
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat a large skillet or sauté pan over medium-high heat.
Season the chicken thighs on both sides with 0.5 teaspoon of the salt and 0.25 teaspoon of the black pepper.
Heat 1 tablespoon of olive oil in the skillet. Sear the chicken thighs, skin-side down, for 5-6 minutes until golden brown and crispy. Flip the chicken and sear for another 3-4 minutes on the other side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pan. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the cherry tomatoes, cannellini beans, chicken broth, white wine, rosemary, thyme, and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir to combine.
Nestle the seared chicken thighs back into the pan, skin-side up, ensuring they are partially submerged in the liquid.
Reduce the heat to low, cover the pan, and simmer for 25 minutes, or until the chicken is cooked through and the flavors have melded together.
Stir in the spinach leaves and cook for an additional 2-3 minutes, until wilted.
Squeeze the juice of half a lemon over the dish and mix gently.
Garnish with chopped parsley, if desired, and serve hot with crusty bread or over cooked rice.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 19.0 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4602 mg | 98% | |
*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.
