Name: Italian Chicken and White Bean Skillet with Spinach and Tomatoes
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; 2 (15 oz) cans cannellini beans, drained and rinsed; 4 cups baby spinach, packed; 1 pint cherry tomatoes, halved; 1 medium yellow onion, diced; 4 garlic cloves, minced; 2 tbsp extra virgin olive oil; 1 tsp dried oregano; 1/2 tsp crushed red pepper flakes (optional); Salt and freshly ground black pepper, to taste; 1/4 cup freshly grated Parmigiano Reggiano cheese (plus more for serving)

Italian Chicken and White Bean Skillet with Spinach and Tomatoes

HeartyVanilla7835

This Italian Chicken and White Bean Skillet brings the rustic flavors of Italy to your dinner table in under 40 minutes. With juicy seared chicken, creamy cannellini beans, sweet cherry tomatoes, and vibrant spinach, this dish is high in protein and fiber, while keeping carbs low. The skillet method lets you build layers of flavor as you go, and tossing everything together at the end ensures every bite is satisfying. Finished with a flourish of Parmigiano Reggiano and good olive oil, this is a meal you'll want to make again and again—hearty, nutritious, and bursting with Italian spirit!

Ingredients

Instructions

Pat chicken pieces dry and season them generously with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add chicken in a single layer and sear until golden brown on both sides and cooked through, about 6-8 minutes. Remove chicken to a plate and set aside.
In the same skillet, add another 1 tbsp olive oil and reduce heat to medium. Add diced onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
Add cherry tomatoes, oregano, and red pepper flakes. Cook, stirring occasionally, until tomatoes begin to soften and release their juices, about 4 minutes.
Add cannellini beans and spinach to the skillet. Toss everything together and cook until spinach wilts, about 2 minutes.
Return the cooked chicken to the skillet. Toss all ingredients together vigorously, adding 2-3 tbsp water if needed to create a light sauce. Sprinkle in Parmigiano Reggiano and stir until just melted and everything is well combined.
Taste and adjust seasoning. Serve immediately, finishing each plate with more Parmigiano and a drizzle of olive oil if desired.