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WeeknightProtein

Recipes / 30-Minute Dinners

30-minute dinner

Creamy Tuscan Chicken and White Bean Skillet

Chicken, white beans, spinach, and sun-dried tomatoes simmer in a creamy Parmesan sauce for a 30-minute skillet dinner with an estimated 35 grams of protein per serving.

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Creamy Tuscan chicken and white bean skillet with spinach, sun-dried tomatoes, and Parmesan
Total time
30 min
Serves
6
Est. protein
35g

Why this one is weeknight-friendly

Bite-size chicken cooks quickly, canned beans need only a rinse, and spinach wilts straight into the sauce. The whole dinner uses one skillet.

A few helpful tips

Let the skillet cool to a gentle simmer before adding the dairy. High heat can make the sauce separate. Drain the sun-dried tomatoes well so the finished sauce does not become oily.

Easy swaps

Great Northern beans can replace cannellini beans. Chopped kale can replace spinach but may need several extra minutes to soften.

Save the leftovers

Refrigerate for up to 3–4 days. Reheat gently to 165°F, adding a splash of broth if the sauce thickens.

The recipe

Creamy Tuscan Chicken and White Bean Skillet

10 min prep · 20 min cook

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/2 cup chopped oil-packed sun-dried tomatoes, drained
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup grated Parmesan cheese
  • 3 cups baby spinach

Contains: Milk

Instructions

  1. Season the chicken with salt, black pepper, and Italian seasoning.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned, about 5–6 minutes.
  3. Add the garlic and sun-dried tomatoes and cook for 30 seconds. Stir in the cannellini beans and chicken broth. Simmer for 5 minutes, until the chicken reaches 165°F.
  4. Reduce the heat to low. Stir in the half-and-half and Parmesan, then add the spinach a handful at a time until wilted. Remove from the heat and rest for 3 minutes before serving.

Food safety: Cook chicken to 165°F. Refrigerate leftovers within 2 hours and reheat to 165°F.

About the protein estimate35g per serving is an estimate based on standard ingredient data. Brands, substitutions, and portion sizes change the result. View the source.