Creamy Tuscan White Bean Chicken Skillet

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This creamy Tuscan white bean chicken skillet brings together golden chicken, cannellini beans, sun-dried tomatoes and spinach in a garlicky Parmesan sauce. The beans make the skillet hearty, while a little broth and Greek yogurt create a creamy finish without a heavy cream sauce. Serve it in bowls or spoon it over rice, polenta or toasted gluten-free bread.

Recipe details

Serves: 4 | Prep: 15 minutes | Cook: 25 minutes

Ingredients

1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 tablespoon olive oil
1/2 teaspoon salt and 1/4 teaspoon black pepper
1 small shallot, finely chopped
3 cloves garlic, minced
1/3 cup chopped sun-dried tomatoes, drained if oil-packed
2 cans (15 ounces each) cannellini beans, drained and rinsed
3/4 cup low-sodium chicken broth
1 teaspoon Italian seasoning
3 cups baby spinach
1/3 cup plain Greek yogurt
1/3 cup finely grated Parmesan
1 teaspoon lemon juice

How to make it

Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken in a single layer for 4 to 5 minutes, turning to brown the sides. Transfer to a plate; it will finish cooking in the sauce.
Reduce heat to medium. Add shallot and cook for 2 minutes. Stir in garlic and sun-dried tomatoes for 30 seconds.
Add beans, broth and Italian seasoning. Bring to a gentle simmer, then return chicken and any juices to the skillet. Cover and cook for 6 to 8 minutes, until the chicken reaches 165°F.
Stir in spinach until wilted. Turn off the heat. In a small bowl, whisk a few spoonfuls of warm broth into the Greek yogurt, then stir the warmed yogurt into the skillet. This helps it blend smoothly.
Add Parmesan and lemon juice. Stir gently, taste, and adjust seasoning. If the sauce is too thick, add broth a tablespoon at a time.

Helpful cooking notes

Keep the sauce at a gentle simmer after the yogurt goes in; boiling can make the dairy separate. If using chicken thighs, cut them into even pieces and cook until they reach 165°F. Oil-packed tomatoes should be drained so they do not make the sauce greasy.

Variations and serving ideas

For a dairy-free version, omit the yogurt and Parmesan and finish with a little extra lemon and olive oil. Add sliced mushrooms with the shallot, or use kale in place of spinach and simmer until tender. Spoon the skillet over rice, creamy polenta or roasted potatoes to catch the sauce.

Storage

Refrigerate leftovers promptly in a covered container for up to 3 days. Reheat slowly over low heat with a splash of broth; avoid boiling. Freezing is possible, but the yogurt sauce may change texture when thawed.