Boneless chicken thighs, cannellini beans, baby spinach and sun-dried tomatoes make a creamy meal with garlic and Italian herbs. The steps explain when to add each ingredient and how to check that the chicken is cooked through.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Measuring ingredients
US measurement notes for the stated four servings: the recipe’s 454 g chicken corresponds to 1 lb; 250 g drained cooked cannellini beans to about 1½ cups; 75 g baby spinach to about 2½ cups; 75 g drained, sliced sun-dried tomatoes to about ½ cup; and 240 ml cream to 1 cup. These are the approximate cup amounts already given in this recipe; use the metric quantities on the card when weighing ingredients.
Substitutions
Replace cannellini beans with other cooked white beans. Use dairy-free cooking cream for a dairy-free version. Serve with bread or rice as you prefer.
Practical tip
Use cooked beans: dried beans cannot go directly into this short cooking method. Check the chicken with a kitchen thermometer.
Storage and reheating
Cool leftovers promptly and refrigerate covered for up to 4 days. Reheat thoroughly until the chicken and sauce are hot throughout.
Recipe card
Creamy Tuscan Chicken and White Beans
Ingredients
Method
- Cut the chicken into approximately 1-inch (3 cm) pieces. Drain the cooked beans and tomatoes, wash the spinach, and prepare the remaining ingredients.
- Heat the olive oil over medium heat. Season the chicken with salt and pepper and cook for about 6 to 8 minutes until lightly browned. It does not need to be cooked through yet.
- Add garlic, Italian herbs and sun-dried tomatoes and stir for about 1 minute without burning the garlic. Pour in the cream and scrape up the browned bits.
- Add the beans and simmer gently for 8 to 12 minutes, until the thickest chicken piece reaches 165°F (74°C). Continue cooking if needed.
- Stir in the spinach and cook for 1 to 2 minutes until wilted. Taste, adjust seasoning if needed and serve warm.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 505 kcal |
| Protein | 31.8 g |
| Fat | 32.5 g |
| Saturated fat | 15.9 g |
| Carbohydrate (including fiber) | 23.4 g |
| Fiber | 5.6 g |
| Sugar | 5.4 g |
| Sodium | 484 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Can I use chicken breast?
Yes. Cut it evenly and check for 165°F (74°C) to avoid unnecessarily prolonged cooking.
Do canned beans need precooking?
No. Rinse and drain them well before adding to the sauce.
More recipes to try: Baked Lemon Herb Chicken Thighs · 25-Minute Chicken and Vegetable Stir-Fry.
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