Name: Italian Chicken & White Bean Skillet with Wilted Greens
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 7 oz each); 2 tbsp extra-virgin olive oil; 1 small yellow onion, finely diced; 4 garlic cloves, minced; 1 can (15 oz) cannellini beans, drained and rinsed; 1 pint cherry tomatoes, halved; 5 oz baby spinach or baby kale; 1 tsp dried oregano; 1/2 tsp red pepper flakes (optional); 1/2 cup low-sodium chicken broth; 1/4 cup grated Parmigiano-Reggiano cheese; Kosher salt and freshly ground black pepper

Italian Chicken & White Bean Skillet with Wilted Greens

AromaticTurnip9925

This Italian Chicken & White Bean Skillet is the perfect weeknight dinner: high in protein, bursting with Mediterranean flavors, and packed with nutrient-rich whole foods. Searing the chicken first builds deep flavor, while the combination of creamy cannellini beans, sweet tomatoes, and wilted greens delivers both comfort and nutrition. Using pasta water to emulsify is a classic Italian technique—here, the chicken broth and tomato juices create a luscious sauce that coats every bite. Finished with Parmigiano-Reggiano, this dish is hearty, satisfying, and sure to become a favorite.

Ingredients

Instructions

Pat chicken breasts dry and season both sides generously with salt, pepper, and dried oregano.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden brown and nearly cooked through. Transfer to a plate (they will finish cooking in the sauce).
Add remaining 1 tablespoon olive oil to the skillet. Sauté onions until translucent, about 2-3 minutes, then add garlic and cook for 30 seconds until fragrant.
Add cherry tomatoes and a pinch of salt. Cook, stirring, until tomatoes start to soften and burst, about 3 minutes.
Add cannellini beans and chicken broth. Bring to a simmer, scraping up any browned bits from the pan. Nestle chicken breasts back into the skillet, cover, and cook for another 5-7 minutes, until chicken is cooked through (internal temp 165°F).
Scatter in the spinach or kale and cover for 2 minutes to wilt. Remove lid, swirl everything together, then take skillet off heat.
Sprinkle Parmigiano-Reggiano cheese over the top and let stand 1 minute to melt. Finish with black pepper and a drizzle of olive oil. Serve hot.