Creamy Tuscan Chicken & White Beans

Ingredients

• 1 1/2 lb lb Boneless, skinless chicken breasts
• 1 tsp tsp Kosher salt, divided
• 1/2 tsp tsp Freshly ground black pepper
• 1 tsp tsp Italian seasoning
• 1 tbsp tbsp Extra-virgin olive oil
• 1 tbsp tbsp Unsalted butter
• 4 clove Garlic cloves, minced
• 1/3 cup cup Oil-packed sun-dried tomatoes, drained and chopped
• 1 can (15 oz) can Cannellini beans, drained and rinsed (15 oz can)
• 3/4 cup cup Low-sodium chicken broth
• 1/2 cup cup Heavy cream
• 1/2 cup cup Parmesan, finely grated
• 3 cups cup Baby spinach, packed
• 1 tsp tsp Fresh lemon juice
• 2 tbsp tbsp Fresh basil or parsley, chopped

Instructions

1. If the chicken breasts are particularly thick, slice them horizontally into thinner cutlets so they cook evenly.
2. Pat chicken dry. Season with approximately 3/4 teaspoon salt, black pepper and Italian seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken without crowding the pan.
4. Cook approximately 4-5 minutes on the first side until deeply golden. Flip and continue cooking until the thickest portion reaches 165°F.
5. Transfer chicken to a plate. Reduce heat to medium. Add butter.
6. Add garlic and sun-dried tomatoes. Cook approximately 30 seconds until fragrant.
7. Add cannellini beans and chicken broth. Bring to a gentle simmer and cook approximately 3 minutes.
8. Add heavy cream. Reduce heat to medium-low. Stir in Parmesan gradually until incorporated.
9. Add spinach and stir until just wilted. Stir in lemon juice.
10. Return chicken and accumulated juices to the skillet. Spoon sauce and beans over the chicken. Warm gently for another 1-2 minutes.
11. Finish with basil or parsley.

Nutrition

Chef's Notes

The beans are not merely filler. They absorb the garlic-Parmesan sauce while adding additional protein, fiber and body to the meal. Do not aggressively boil the sauce after adding Parmesan. Food safety: Cook chicken to an internal temperature of 165°F.

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