Creamy Tuscan White Bean Chicken Skillet

Juicy skillet-seared chicken simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes, spinach, and hearty white beans—fast, cozy, and restaurant-worthy.

Ingredients

• 1 1/2 lb (680g) boneless, skinless chicken breasts (or thighs)
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 cup (120ml) chicken broth
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) finely grated Parmesan cheese
• 1/2 cup (75g) sun-dried tomatoes, sliced (oil-packed preferred; drain well)
• 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
• 4 packed cups (120g) baby spinach
• 1 tsp lemon juice (optional but recommended)
• 2 tbsp chopped fresh basil or parsley (optional, for finishing)

Method

• 1

  Step 1: Prep the chicken

  Pat chicken dry (this helps it brown). If breasts are thick, slice horizontally into cutlets or pound to an even 1/2-inch thickness for quick, even cooking. Season both sides with salt, pepper, and Italian seasoning.

• 2

  Step 2: Sear until golden

  Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until deeply golden, about **4–5 minutes per side** (thighs may need 1–2 minutes more). Transfer to a plate (it will finish cooking in the sauce).

• 3

  Step 3: Build the flavor base

  Reduce heat to medium. Add butter to the skillet. Once melted and foaming, add garlic (and red pepper flakes if using) and cook until fragrant, **30–45 seconds**—don’t let it brown.

• 4

  Step 4: Deglaze

  Pour in chicken broth and scrape up the browned bits from the bottom of the pan (that’s flavor). Simmer **1 minute** to reduce slightly.

• 5

  Step 5: Make it creamy

  Stir in heavy cream and bring to a gentle simmer (don’t boil hard). Add Parmesan a handful at a time, whisking until smooth and glossy, **1–2 minutes**.

• 6

  Step 6: Add the Tuscan elements

  Stir in sun-dried tomatoes and cannellini beans. Simmer gently **3–4 minutes** to warm through and slightly thicken the sauce. If it looks too thick, splash in a bit more broth or water.

• 7

  Step 7: Finish with spinach + chicken

  Add spinach and stir until just wilted, **about 1 minute**. Return chicken (and any juices) to the skillet. Simmer **2–4 minutes**, turning chicken once, until cooked through (**165°F / 74°C**) and coated in sauce.

• 8

  Step 8: Brighten and serve

  Taste and adjust salt and pepper. Stir in lemon juice for a subtle lift. Finish with basil/parsley and serve straight from the skillet while the sauce is silky.

Tips

• **Chicken thighs vs breasts:** Thighs stay extra juicy and are more forgiving; breasts are leaner—just be sure to slice/pound for even thickness.
• **No heavy cream?** Use half-and-half, but the sauce will be thinner; simmer a few minutes longer to reduce and thicken.
• **Parmesan tips:** Grate it finely yourself if possible—pre-shredded can turn grainy. Keep the sauce at a gentle simmer, not a rolling boil.
• **Bean choice:** Cannellini is classic, but great northern beans work the same.
• **Make-ahead/storage:** Refrigerate up to **3 days**. Reheat gently on low with a splash of broth or water to loosen the sauce (cream sauces can tighten when chilled).
• **What to serve with it:** Crusty bread, rice, or pasta to catch the sauce—or keep it lighter with roasted broccoli or a simple salad.

Nutrition (per serving, estimate)