Tuscan Chicken with White Beans and Spinach
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
376 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Tuscan Chicken with White Beans and Spinach
Description
This recipe prepares Tuscan Chicken by first seasoning bone-in, skin-on chicken thighs with salt and pepper, then searing them skin-side down in butter to develop a golden, crispy skin. Once partially cooked, the chicken is set aside while a sauce builds in the same pan using shallots and minced garlic sautéed briefly. White wine is added and mostly reduced, followed by chicken stock to create a flavorful base.
Fresh or baby spinach is stirred in and simmered until wilted, infusing the sauce with vibrant green color and mild earthiness. Fresh basil and parsley contribute herbal freshness alongside the fire-roasted tomatoes for depth and some acidity. White beans add hearty, creamy texture to the sauce. Chicken thighs are nestled back into the pan with the sauce and finished cooking together in the oven, allowing the flavors to meld and the chicken to become juicy and tender while retaining crisp skin.
The dish can be served as a complete meal, combining protein, vegetables, and legumes, suitable for dinner. Using bone-in chicken ensures richness in flavor, though boneless, skinless breasts can also be used with adjusted searing time. Cooking raises the chicken to a safe temperature while developing complex layers of taste from the sauce ingredients.
Leftovers keep well refrigerated for several days and reheat gently to preserve moisture and texture. Using fresh herbs and high-quality fire-roasted tomatoes elevates the sauce’s character. This recipe balances comfort with hearty ingredients and an approachable cooking method.
Ingredients
- 1 tablespoon olive oil
- 4 to 6 chicken thighs skin-on, bone-in
- kosher salt
- black pepper
- 2 tablespoon butter unsalted
- 1 small shallot chopped, about ¼ cup
- 3 cloves garlic minced
- ½ cup white wine
- ½ cup chicken stock
- 2 cups spinach baby, or mature, washed and stems removed
- 1 tablespoon basil fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 oz. can fire-roasted tomatoes drained
- 1 oz. can White beans drained, such as cannelloni or Great Northern
Instructions
- Preheat oven to 400°F.
- Brush olive oil all over the chicken thighs. Liberally season the chicken with salt and pepper.
- Heat the butter in a large oven-safe skillet over medium heat.
- Add the chicken, skin side down, and sear for 10 minutes, or until the skins are golden and crispy. Flip the thighs over and cook for another 3 minutes. Remove the chicken from the skillet onto a platter. Discard all, but 2 tbsp, of butter/grease from the pan.
- Return the pan to the stove over medium heat. Add the shallots and sauté for about 3 to 4 minutes, or until soft. Add the garlic and sauté for another 30 seconds to 1 minute.
- Add the wine and cook until almost completely evaporated, about 2 minutes. Stir in the chicken stock and bring to a simmer. Add the spinach and simmer until completely wilted, about 1 to 2 minutes.
- Stir in the basil, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Simmer for a few minutes.
- Stir in the tomatoes and beans. Nestle the chicken into the sauce, skin-side up.
- Place in the oven and bake until the internal temperature of the chicken reaches 165°F, usually about 15 minutes. Remove from the oven and serve at once, garnishing with extra chopped parsley (if desired).
Notes
- Boneless, skinless chicken breasts can substitute for thighs; sear each side about 5 minutes.
- Baby spinach works well and is pre-washed; if using frozen, thaw and drain thoroughly before adding.
- Use an instant-read thermometer to ensure chicken reaches 165°F or cook until juices run clear.
- Leftovers store up to 5 days refrigerated and reheat at 350°F for 15–20 minutes.
- Refer to the accompanying video for visual cooking guidance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 127mg | 42% |
| Sodium | 146mg | 6% |
| Potassium | 408mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1783IU | 36% |
| Vitamin C | 7mg | 8% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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