Tuscan Chicken with White Beans and Spinach
I pulled this recipe out of a Cooking Light magazine from October 2010. It looked so hearty, filling, and delicious as well as healthy. I loved that this was a one pan meal, it was simple to make, and it had very little clean up. We all enjoyed this dish… it was the perfect way to end a cold and rainy day.Tuscan Chicken with White Beans and Spinach: Adapted recipe by For the Love of Cooking.net Original recipe in Cooking Light ~ October 2010
- 4 slices of lean bacon, cooked and chopped
- 2 tsp olive oil (divided)
- 5 boneless, skinless chicken thighs, trimmed of any fat
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- Dried basil, to taste
- 1/2 sweet yellow onion, diced
- 3 cloves of garlic, minced
- 1 15 oz can of diced tomatoes, drained
- 1 15 oz can of white beans, rinsed & drained
- 2 cups of baby spinach
Cook the bacon in a large skillet over medium heat. Once the bacon is cooked, drain it on a paper towel then chop it up. Remove all but 1 tsp of bacon grease from the skillet. Add 1 tsp olive oil to the bacon grease in the skillet over medium high heat. Season the chicken with sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste on both sides. Once the skillet is HOT, add the seasoned chicken thighs and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the skillet, cover with a tin foil tent, and set aside.
Add the remaining teaspoon of olive oil to the skillet over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until tender. Add the minced garlic, and cook stirring continuously for 1 minute. Add the drained diced tomatoes and white beans. Stir and cook for 4-5 minutes. Add the spinach and bacon crumbles, season with sea salt, freshly cracked pepper, and dried basil, to taste. Pour the juices from the chicken into the pan and mix well. Ladle the beans and spinach onto a serving dish then top with chicken. Serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net