Chicken and Spinach White Bean Skillet with Lemon

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 can (15 ounces) white beans, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• 1 cup low-sodium chicken broth
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Salt, to taste
• Black pepper, to taste
• Optional: grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add the diced onion and cook until translucent, about 3 minutes.
3. 3 Stir in the minced garlic and cook for another minute.
4. 4 Add the chicken pieces, thyme, and oregano to the skillet. Cook until chicken is browned, about 5 minutes.
5. 5 Stir in the white beans and chicken broth, then bring to a simmer.
6. 6 Add the chopped spinach and cook until wilted, about 2-3 minutes.
7. 7 Squeeze in the lemon juice and stir in the lemon zest.
8. 8 Season with salt and pepper to taste. Simmer for another 2 minutes.
9. 9 Remove from heat and let rest for a minute before serving.

Equipment

• Large skillet
• Wooden spoon
• Measuring cups and spoons

Variations

• Add some diced tomatoes for extra tanginess.
• For a spicy kick, sprinkle in some red pepper flakes.

Substitutions

• Use canned diced tomatoes instead of fresh spinach for a different texture.
• Substitute chicken with chickpeas for a vegetarian version.

Pairings

• A glass of crisp Sauvignon Blanc complements the lemony flavors.
• Warm pita bread for scooping up every last bit.

Nutrition

Tips

• For extra creaminess, mash a few of the beans against the side of the skillet.
• Add a sprinkle of Parmesan cheese for a cheesy twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, stirring in a splash of broth if needed.

Serving Suggestions

• Serve with a side of crusty bread or over a bed of quinoa.
• Pairs beautifully with a simple green salad.

FAQ