Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Bean Mixture:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) cannellini beans, drained and rinsed
- ½ cup chicken broth
- 1 tablespoon lemon juice
- 2 cups baby spinach
- 1 tablespoon fresh parsley, chopped
Instructions
-
Sear the Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season the chicken breasts with oregano, thyme, paprika, salt, and black pepper.
- Sear for 5-6 minutes per side until golden brown. Remove and set aside.
-
Prepare the Bean Mixture
- In the same skillet, add the remaining 1 tablespoon olive oil.
- Sauté garlic for 30 seconds, then add cherry tomatoes and cook for 2 minutes until slightly softened.
- Pour in chicken broth and lemon juice, stirring to deglaze the pan.
-
Simmer the Dish
- Stir in cannellini beans and baby spinach, cooking for 2 minutes until the spinach wilts.
- Return the chicken breasts to the skillet and let simmer for 5-7 minutes, ensuring the chicken is cooked through (internal temp: 165°F).
-
Serve & Garnish
- Sprinkle with fresh parsley and serve warm.
Notes
- Protein Swap: Use chicken thighs, shrimp, or tofu for variety.
- Extra Veggies: Add mushrooms, zucchini, or bell peppers for more nutrients.
- Spicy Kick: Stir in red pepper flakes or cayenne pepper.
- Different Beans: Swap cannellini beans for chickpeas or navy beans.
- Creamy Version: Stir in heavy cream or coconut milk for a richer sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Chicken
- Method: Stovetop, One-Pan
- Cuisine: Mediterranean, Healthy
- Diet: Gluten Free
