Hearty and vibrant, this Tuscan-inspired Chicken with White Beans, kale, and sun-dried tomatoes cooks in one skillet in about 30 minutes. It’s an ideal easy weeknight dinner, packed with protein and dark leafy greens for a satisfying, colorful meal.
Easy and Delicious Chicken with White Beans
This one-skillet Tuscan-style chicken combines tender thin-sliced chicken breasts with creamy white beans, bright sun-dried tomatoes, and hearty kale. The result is a dish that’s visually appealing and nutritionally balanced: protein from the chicken and beans, plus fiber and vitamins from the greens and tomatoes.
Why this recipe is a go-to:
- One-skillet convenience. Minimal cleanup and a straightforward process from start to finish.
- Fast. Ready in about 30 minutes, perfect for busy evenings.
- Bold Italian flavors. Garlic, diced tomatoes (fire-roasted if possible), and Italian seasoning bring classic Mediterranean taste to a light, comforting sauce.
Serve with garlic knots, crusty bread, pasta, or a simple side vegetable if you want more variety. Roasted asparagus, green beans, or broccolini are excellent pairings.
Ingredient Notes and Substitutions
Below are helpful notes on the main ingredients and a few easy swaps. Full quantities and timing appear in the recipe card section.
- Chicken breasts. Use thin-sliced boneless skinless chicken breasts so they cook quickly. If your breasts are thick, butterfly them or pound them thin before cooking.
- Yellow onion. Shallot, sweet onion, or red onion can be used instead.
- Oil-packed sun-dried tomatoes. Oil-packed, julienned sun-dried tomatoes are convenient and flavorful. You can sauté with a little of the jar oil for extra richness. Dry-packed tomatoes work too but will absorb more liquid.
- Garlic. Fresh minced garlic is best; jarred minced garlic is a convenient substitute.
- Cannellini or other white beans. Cannellini beans are ideal for a creamy texture. Great northern or navy beans are good alternatives.
- Diced tomatoes. Fire-roasted diced tomatoes add a smoky depth if available.
- Kale. Pre-washed, chopped curly kale saves time. Baby spinach or Swiss chard are good substitutes if preferred.
- Italian seasoning, salt, pepper, and olive oil. These pantry staples round out the seasoning. Any neutral cooking oil such as avocado or canola will work for searing the chicken.
What’s in Italian seasoning?
Italian seasoning typically includes dried basil and oregano, with rosemary, thyme, and often marjoram. Some blends add garlic powder, crushed red pepper, or fennel for extra nuance.
Can I use chicken thighs?
Yes, though thighs take longer to cook. If using bone-in or thicker thighs, cook them through before making the sauce so you don’t overcook the beans while finishing the chicken.
How to Make Skillet Chicken with White Beans
Overview — see the recipe card below for exact measurements and step-by-step timing.
1. Season and sear the chicken. Sprinkle chicken with salt, pepper, and some Italian seasoning. Sear in hot oil until browned on both sides but not fully cooked, then transfer to a plate to rest. The chicken will finish cooking in the sauce.
2. Build the sauce in the same skillet. Sauté onion until softened, then add sun-dried tomatoes and garlic until fragrant. Stir in drained beans and diced tomatoes with their juices, plus the remaining Italian seasoning. Let the mixture simmer briefly so flavors meld and the liquid reduces slightly.
3. Return the chicken to the skillet. Nestle the seared breasts into the bean mixture and simmer over medium heat 3–4 minutes, until the chicken is cooked through and the sauce has slightly thickened. If the pan becomes too dry, add a splash of water or chicken broth to loosen the sauce.
4. Wilt the kale. Turn off the heat and tuck chopped kale around and under the chicken; the residual heat will quickly wilt it. Taste and season with additional salt and pepper as needed before serving.
Serving Suggestions
This skillet pairs nicely with a starchy side like garlic knots, crusty Italian bread, lemon-butter orzo, or roasted potatoes. If you want extra vegetables, serve with roasted asparagus, green beans, corn, or broccoli. The dish is flexible and complements a variety of sides.
Recipe FAQs & Tips
How do you know when chicken breasts are done?
Cooked chicken should be white all the way through and reach an internal temperature of 165° F. An instant-read thermometer removes guesswork and prevents overcooking.
Do you wash chicken before cooking?
No. Washing raw chicken can spread bacteria around the sink and kitchen. Proper cooking to the correct temperature is the safe way to handle poultry.
Storage & Reheating
Leftovers make a great next-day lunch.
- Storage: Refrigerate in an airtight container for 3–4 days.
- Reheating: Reheat gently—microwave at 50% power or warm on the stovetop over low heat until heated through to help avoid drying the chicken.
Freezing is not recommended; the kale and beans lose their ideal texture after freezing and thawing.
Related Recipes
If you like these flavors, try a chicken sausage and white bean skillet with spinach for another quick meal. Other simple chicken dinners that share similar bright, savory notes include lemon-rosemary chicken, oregano chicken, and white wine chicken.
If you try this Tuscan Chicken with White Beans, please rate the recipe and leave a comment. Reader feedback helps others and supports the recipe creator.
Tuscan Chicken with White Beans and Kale
Ingredients
- 4 thin-sliced chicken breasts
- kosher salt and black pepper
- 1 1/2 teaspoons Italian seasoning, divided
- 2–3 teaspoons olive oil
- 1/2 medium yellow onion, chopped
- 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
- 2–3 cloves garlic, minced
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, with juices (fire-roasted if available)
- 2–3 cups kale, roughly chopped
Instructions
- Season chicken on both sides with salt, pepper, and 1 teaspoon Italian seasoning.
- Heat olive oil in a large skillet. Add chicken and cook 1–2 minutes per side, until browned but not fully cooked. Remove to a plate.
- Add chopped onion to the skillet and cook 3–4 minutes until softened. Stir in sun-dried tomatoes and garlic and cook 30–60 seconds until fragrant.
- Stir in drained beans, diced tomatoes with juices, and remaining 1/2 teaspoon Italian seasoning. Return chicken to the pan and simmer over medium heat 3–4 minutes until the liquid reduces slightly and the chicken is cooked through. Add a splash of water or broth if the pan becomes too dry.
- Turn off the heat and tuck the kale around and under the chicken to wilt from residual heat. Adjust seasoning with salt and pepper, then serve.