Tuscan Chicken with White Beans and Spinach

Course: Entree

Cuisine: American / Italian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: people

Calories: 376kcal

Author: Kris Longwell

This is a deeply flavorful one-pot recipe that comes together in less than an hour. Serve with warm, crusty bread for a delicious fulfilling meal. Great for a busy weeknight mealt, but elegant and scrumptious enough for a wonderful dinner party.

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Equipment

Cast-iron skillet

Ingredients

1 tablespoon olive oil
4 to 6 chicken thighs skin-on, bone-in
Kosher salt and black pepper
2 tablespoon unsalted butter
1 small shallot chopped, about ¼ cup
3 cloves garlic minced
½ cup white wine
½ cup chicken stock
2 cups spinach baby, or mature, washed and stems removed
1 tablespoon basil fresh, chopped
1 tablespoon parsley fresh, chopped
1 15 oz. can fire-roasted tomatoes drained
1 15 oz. can white beans drained, such as cannelloni or Great Northern

Instructions

Preheat oven to 400°F.
Brush olive oil all over the chicken thighs. Liberally season the chicken with salt and pepper.
1 tablespoon olive oil, 4 to 6 chicken thighs, Kosher salt and black pepper
Heat the butter in a large oven-safe skillet over medium heat.
2 tablespoon unsalted butter
Add the chicken, skin side down, and sear for 10 minutes, or until the skins are golden and crispy. Flip the thighs over and cook for another 3 minutes. Remove the chicken from the skillet onto a platter. Discard all, but 2 tbsp, of butter/grease from the pan.
Return the pan to the stove over medium heat. Add the shallots and sauté for about 3 to 4 minutes, or until soft. Add the garlic and sauté for another 30 seconds to 1 minute.
1 small shallot, 3 cloves garlic
Add the wine and cook until almost completely evaporated, about 2 minutes. Stir in the chicken stock and bring to a simmer. Add the spinach and simmer until completely wilted, about 1 to 2 minutes.
½ cup white wine, ½ cup chicken stock, 2 cups spinach
Stir in the basil, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Simmer for a few minutes.
1 tablespoon basil, 1 tablespoon parsley
Stir in the tomatoes and beans. Nestle the chicken into the sauce, skin-side up.
1 15 oz. can fire-roasted tomatoes, 1 15 oz. can white beans
Place in the oven and bake until the internal temperature of the chicken reaches 165°F, usually about 15 minutes. Remove from the oven and serve at once, garnishing with extra chopped parsley (if desired).

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Boneless, skinless chicken breasts can be substituted for the thighs. Brush them with oil and then season with salt and pepper. Sear each side for about 5 minutes.

Baby spinach is perfectly fine to use with this dish. We usually prefer mature fresh spinach, but, baby spinach is great for this recipe because it's already washed and is easy. If using frozen, let it completely thaw, and then squeeze out excess water before adding to the sauce.

An instant-read thermometer will ensure the chicken is fully cooked (165°F). Or, until the juices run clear.

Leftovers will keep in the fridge for up to 5 days. Reheat in a 350°F for about 15 to 20 minutes.

Nutrition