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Creamy Tuscan Chicken and White Beans - AI-generated editorial food image for Dishvera

Creamy Tuscan Chicken and White Beans

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 505
Ingredients Method Notes

Ingredients
  

  • 454 g boneless chicken thighs
  • 250 g cooked cannellini beans, drained
  • 75 g baby spinach
  • 75 g sun-dried tomatoes, drained and sliced
  • 1 tbsp (15 ml) olive oil
  • 3 garlic cloves, minced
  • 1 tsp Italian herbs
  • 240 ml cream
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. Cut the chicken into approximately 1-inch (3 cm) pieces. Drain the cooked beans and tomatoes, wash the spinach, and prepare the remaining ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the spinach and cook for 1 to 2 minutes until wilted. Taste, adjust seasoning if needed and serve warm.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.