Tuscan Chicken with White Beans

A cast iron pan with tuscan chicken and white beans in a sauce with fresh basil as a garnish. The pan is arranged on a wooden board with a dark gray napkin, a glass of white wine, and a block of Parmigiano Reggiano.

Tuscan Chicken with White Beans

The most delicious Tuscan Chicken with white beans and spinach. Each bite of this dish is filled with tangy sundried tomatoes, Parmigiano-Reggiano, and white wine, resulting in a beautiful depth of flavor. This is a must-try chicken recipe if there ever was one!

Course Main Course

Cuisine American, Italian

Freezer Friendly Yes

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 517kcal

Ingredients

3-4 chicken breasts,
3 Tablespoons all-purpose flour, The recipe calls for one Tablespoon of flour per chicken breast. Adjust this accordingly if you use four or more chicken breasts.
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 Tablespoons butter
2-3 Tablespoons olive oil, I recommend using olive oil from the sun-dried tomato marinade
1 small yellow onion diced
4 garlic cloves, minced
1 Tablespoon tomato paste
2 teaspoons fresh sage, chopped
2 teaspoons fresh rosemary, chopped
1 healthy pinch of red pepper flakes
3 Tablespoons sun-dried tomatoes, sliced or chopped
2/3 cup dry white wine, I used pinot grigio
1 1/2 cup chicken stock
14 oz white beans, navy or cannellini (rinsed and drained)
1 cup freshly grated Parmigiano Reggiano, finely grated
2-3 Tablespoons heavy cream
5 oz fresh spinach
salt & black pepper, to taste

Instructions

Tenderize the chicken. Place the chicken breasts in between parchment, plastic wrap, or in a ziplock bag and use a meat hammer (or rolling pin) to pound them until they're even in size and a little bit thinner.
Coat the chicken in seasoning. On a plate, use a fork to mix the flour, 1/2 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and a generous pinch of both salt and pepper. Coat both sides of each chicken breast.
Brown the chicken. Heat a large saucepan over medium heat - once it's heated add 2 Tablespoons of sun-dried tomato oil and 2 Tablespoons of butter. Add the chicken breasts and brown for 2-3 minutes per side. Once they're finished, transfer them to a clean plate and set them aside. Note: the chicken is not cooked through at this point, only browned.
Saute aromatics. In the same pan as the chicken, add another Tablespoon of sun-dried tomato oil and saute the diced onions with a pinch of salt for about 3 minutes. Scrape up any brown bits from the bottom of the pan. Then add the minced garlic, rosemary, sage, and a pinch of red pepper flakes and cook for 30 seconds. Note: if at any point you feel like the pan is too dry and is getting too dark, add a splash of broth to deglaze the pan slightly.
Make the sauce. Add the tomato paste and sun-dried tomatoes to the pan, and cook for 1-2 minutes. Add the white wine and cook about for another 2 minutes, using this step to scrape even more from the bottom of the man. Then add the 1 1/2 cups chicken broth/stock, 3/4 to 1 cup finely grated Parmigiano Reggiano, white beans, and 2-3 Tablespoons of heavy cream. Season with a healthy pinch of both salt and black pepper.
Add the chicken and spinach. Then add the spinach to the sauce, let it wilt, and add the browned chicken to the dish. Nestle it into the sauce and beans the best you can. Let the chicken cook with the sauce for about 5 minutes, or until the chicken is cooked through (internal temp should be 165F or more) and the sauce has slightly thickened. Serve the chicken with the beans and sauce and freshly grated Parmigiano if desired and enjoy!

Video

Notes

Note: If you would like to use more chicken breasts in this recipe, add one tablespoon of flour per chicken breast to the herbed rub step.

Nutrition