Tuscan Chicken with White Beans and Kale
Serves 6
10 mins prep
30 mins cook
40 mins total
A hearty, one-pan Italian chicken and cannellini beans that cooks in about 30 minutes! This is one the tastiest chicken dinner recipes, made with braised boneless chicken thighs, white beans and Tuscan kale, along with sourdough bread and chunky tomato sauce.
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Season the chicken evenly on both sides with salt and pepper.
Put the olive oil in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.
Flip the chicken over and add the onion and garlic to the pan, stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.
Add the sauce, beans, rosemary and ½ teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.
Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.
Drizzle the bread with olive oil and cut into ½-inch cubes.
Remove the chicken from the heat and stir in the kale until it wilts. Serve in shallow bowls topped with some of the bread and sprinkle with the cheese.
