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Tuscan White Bean Chicken

Tuscan White Bean Chicken

One pan creamy Tuscan chicken with white beans, sun-dried tomatoes, and spinach ready in 30 minutes with 42g protein per serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: High Protein Recipes
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 can white beans 15 oz, drained and rinsed
  • 1/2 cup sun-dried tomatoes chopped
  • 3 cups fresh spinach
  • 1/2 cup parmesan cheese grated
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Season chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and cooked through. Remove and set aside.
  2. In the same skillet, add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  3. Pour in heavy cream and chicken broth, stirring to combine. Add sun-dried tomatoes and bring to a gentle simmer. Cook for 3-4 minutes until sauce begins to thicken slightly.
  4. Stir in white beans and parmesan cheese. Mix well until cheese is melted and incorporated into the sauce.
  5. Add fresh spinach to the skillet and stir until wilted, about 2 minutes.
  6. Return cooked chicken to the skillet and toss everything together. Simmer for 2-3 minutes to heat through and allow flavors to meld.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with additional parmesan cheese and fresh basil if desired.

Nutrition

Calories: 485kcalCarbohydrates: 24gProtein: 42gFat: 24gSodium: 680mgFiber: 6g

Notes

For a lighter version, substitute half-and-half for heavy cream. Cannellini beans work best for this recipe but Great Northern beans are also excellent. Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop with a splash of broth to refresh the sauce.

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