Tuscan Herb Chicken & White Bean Skillet
A cozy one-pan Mediterranean dinner with golden chicken, creamy white beans, spinach and Parmesan. Tuscan Herb EVOO builds flavor from the very first step, while a finishing splash of Aged Balsamic adds just the right savory-sweet depth.
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Servings: 4 servings
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts cut into large pieces
- 3 tbsp Salty Olive Tuscan Herb EVOO
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 3 cloves garlic finely chopped
- 1 small shallot finely chopped
- 1 can 15 oz cannellini beans drained and rinsed
- 1/2 cup chicken broth
- 1 tsp dijon mustard
- 2 cups baby spinach
- 1/4 cup Parmesan Cheese grated
- 1-2 Tbsp Salty Olive Aged Balsamic
- 1 Tbsp chopped fresh parsley or basil
- Additional Parmesan for serving
Instructions
- Pat the chicken dry and season with salt and pepper.
- Heat 2 tablespoons Tuscan Herb EVOO in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side, or until golden and cooked through. Transfer to a plate.
- Reduce heat to medium. Add the remaining tablespoon of Tuscan Herb EVOO, shallot and garlic. Cook for about 2 minutes, until fragrant.
- Add the cannellini beans, chicken broth and Dijon mustard. Stir and simmer for 3–4 minutes.
- Add spinach and cook just until wilted. Stir in Parmesan.
- Return chicken and any juices to the skillet. Simmer for another 2–3 minutes.
- Remove from heat and drizzle with 1 tablespoon Aged Balsamic. Taste and add another tablespoon if desired.
- Finish with fresh herbs and additional Parmesan.
Notes
Mrs. Salty’s Tip:
Serve with crusty bread to soak up the savory pan juices. For an extra pop of flavor, add a tiny drizzle of Aged Balsamic to each serving just before it hits the table.
Serve with crusty bread to soak up the savory pan juices. For an extra pop of flavor, add a tiny drizzle of Aged Balsamic to each serving just before it hits the table.