Lemon Chicken and White Bean Skillet

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, sliced into cutlets (680 g)
• 1 tablespoon olive oil (15 g)
• 3 cloves garlic, minced (9 g)
• 1 1/2 cups canned cannellini beans, drained and rinsed (250 g)
• 3/4 cup low-sodium chicken broth (180 g)
• 1 lemon, zested and juiced (120 g)
• 4 cups packed baby spinach (120 g)
• 1/4 cup finely grated Parmesan cheese (25 g)
• 1 teaspoon dried oregano (1 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/4 teaspoon black pepper (1 g)

Instructions

1. Prepare ingredients. Pat chicken dry and slice any thick breasts horizontally into even cutlets. Season both sides with oregano, salt, and pepper. Zest and juice the lemon, mince garlic, drain and rinse the beans, and measure the remaining ingredients before heating the skillet.
2. Sear chicken. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken in one layer and cook 4 to 5 minutes, until the underside has golden patches. Turn and cook 3 to 4 minutes more, until the center reaches 165°F. Transfer chicken to a plate.
3. Make broth. Reduce heat to medium and add garlic to the skillet. Stir for 30 seconds. Add broth, lemon zest, and lemon juice, scraping browned bits from the pan. Simmer for 2 minutes, until the liquid smells bright and lightly reduces.
4. Warm beans. Add beans and stir gently to coat. Simmer for 3 minutes, stirring once or twice, until the beans are hot and the broth has a light sauce consistency around them.
5. Wilt spinach. Add spinach by handfuls, turning each addition into the warm beans. When the spinach is wilted, stir in Parmesan. Taste and adjust salt or pepper after the cheese has dissolved into the sauce.
6. Finish and serve. Slice chicken across the grain and return it with accumulated juices. Spoon beans, spinach, and broth into four bowls, then arrange chicken over each serving. Rest the skillet for 2 minutes before serving.

Notes

• Chicken pieces of different thickness will finish at different times. Remove thinner cutlets first if needed, then return all sliced chicken to the skillet with its juices before serving.
• The amount of broth left in the skillet depends on pan width and chicken moisture. If it looks dry, stir in 1 to 2 tablespoons broth after the spinach wilts.
• For a make-ahead dinner, chop garlic, zest the lemon, rinse the beans, and portion the spinach earlier in the day. Cook the chicken and sauce shortly before eating for the freshest texture.

Nutrition Facts