Ingredients
The following ingredients have 4 Servings
- 4 (6-oz.) skinless, boneless chicken breast halves
- 1 medium yellow onion, finely chopped
- 3 Tbsps chopped fresh thyme, divided
- 4 fresh garlic cloves, minced
- 1/3 cup dry white wine
- 1 cup low sodium chicken bone broth
- 2 (15-oz.) cans cannellini white beans, rinsed and drained
- 12 ounces baby spinach or chopped kale leaves
- 1 (15-oz.) jar diced tomatoes with juices
- 2 Tbsps olive oil, divided
- sea salt and freshly grounded black pepper, to taste, about 1/4 teaspoon each
Instruction
- Season your chicken with sea salt and pepper to taste; set aside.
- Heat a tablespoon of oil in a large skillet over medium-high heat.
- Place your seasoned chicken breasts into the hot oil and sear each side until nicely browned, about 4 minutes on each side.
- Add in your onions, half of the fresh thyme, and then the garlic and cook until fragrant, just a few minutes.
- Pour in the wine and simmer until reduced, about 2-3 minutes.
- Next pour in the stock, cover and reduce the heat to LOW. Allow the chicken to simmer in this sauce until cooked through and no longer pink in the inside, about 10 minutes.
- Remove chicken from the skillet and set aside.
- Add in the beans and diced tomatoes, then simmer uncovered, stirring occasionally for about 5 minutes.
- Stir in spinach/kale, and cook until just wilted.
- Sometimes I use a potato masher, and mash just a bit of the beans to create a thicker, creamier sauce at this point. This step is completely optional.
- Season with sea salt and pepper to your taste, then return chicken back into the sauce and continue to simmer for a couple of minutes, until just heated through and bubbly.
- Garnish with remaining fresh thyme and serve immediately.
- Place leftovers in glass meal prep containers in your fridge, and use within 3-4 days.
