Tuscan Chicken Skillet

• 4 boneless, skinless chicken breasts
• 1 (15 oz) can cannellini beans, drained and rinsed
• 4 cups baby spinach
• 1 cup chicken broth
• 1/2 cup marinara sauce
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 2 tbsp olive oil
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Season chicken with salt and pepper, then cook for 5-6 minutes per side until golden.
3. 3 Remove chicken and set aside.
4. 4 Add garlic to the skillet and sauté for 1 minute.
5. 5 Stir in chicken broth, marinara sauce, oregano, and red pepper flakes.
6. 6 Return chicken to skillet, reduce heat to low, and simmer for 10 minutes.
7. 7 Stir in spinach and beans, cooking until spinach is wilted.
8. 8 Serve chicken topped with sauce and optional Parmesan cheese.

Nutrition

Tips

• For extra flavor, use homemade marinara sauce if you have it on hand.
• Feel free to use bone-in chicken breasts for an even richer flavor.

Storage

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

Serving Suggestions

• Serve with a side of crusty bread or over a bed of pasta.
• Pairs well with a fresh green salad.

FAQ