Saucy Italian Chicken White Bean Skillet Recipes

TUSCAN CHICKEN WITH BEANS

Steps:

• Place all of the ingredients in a large plastic bag.
• Add the chicken to the marinade, seal the bag and refrigerate for a minimum of 2 hours.
• Heat the olive oil in a large pan over medium heat and add the marinated chicken cubes.
• Cook the chicken until it browns nicely on all sides, about 3 to 5 minutes.
• Add the onion and garlic and sauté for 2 to 3 minutes.
• Add the sun-died tomatoes and beans and cook over low-heat for another 4 to 5 minutes until the beans are heated through and a lovely sauce begins to form around the chicken pieces.

ITALIAN WHITE BEAN CHICKEN

Steps:

• Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

SAUCY ITALIAN CHICKEN & WHITE BEAN SKILLET

Steps:

• Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
• Add beans and tomatoes. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
• Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON

Steps:

• Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
• Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
• Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
• Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
• Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
• Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.

ITALIAN WHITE BEANS WITH CHICKEN

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook basil and garlic in oil 3 minutes, stirring frequently.
• Stir in remaining ingredients. Cook, stirring frequently, until hot.

TUSCAN CHICKEN AND BEANS

Steps:

• In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

SKINNY WHITE BEAN CHILI

Steps:

• Add chicken broth, cooked chicken, beans, salsa Verde and cumin into a large stock pot on the stove. Stir everything together.
• Cook over medium high heat until it starts to boil, then reduce heat to low. Simmer for 5 minutes.
• Ladle soup into bowls and garnish each bowl with chopped avocado and cilantro.