Tuscan Chicken with Tomatoes, White Beans and Kale

Tuscan Chicken with Tomatoes, White Beans and Kale

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Tuscan Chicken with Tomatoes, White Beans and Kale

This rustic chicken supper is a one-dish meal: It couldn’t be faster or easier to throw together—just 22 minutes from start to finish. You can use either lacinato kale, the kind with dark, bumpy leaves, or curly kale for this dish; just make sure to remove the stems as they won’t have time to break down before the dish is done. Swap the chicken for boneless center-cut pork chops on another night.
Yields:  4 servings (serving size: 4 oz. chicken and 1 1/2 cups bean mixture)

Ingredients

  • 2 tablespoons olive oil
  • 4 (6-oz.) skinless, boneless chicken breast halves
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup chopped yellow onion
  • 1 cup chopped carrot
  • 1 tablespoon dried thyme
  • 1/4 cup minced garlic
  • 1/2 cup dry white wine (you can sub chicken stock)
  • 8 ounces lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup unsalted chicken stock
  • 2 teaspoons lemon juice
  • 2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
  • 1 (15-oz.) can diced, fire-roasted tomatoes, drained
  • 1 tablespoon unsalted tomato paste

Directions:

  1. Heat oil in a large skillet over medium-high. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side (chicken will not be cooked through). Remove chicken from pan.
  2. Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes.
  3. Add wine; cook 2 minutes. Add kale; cook 3 minutes or until wilted. Stir in remaining salt, stock, and remaining ingredients; bring to a simmer.
  4. Add chicken; cover, reduce heat, and simmer 4 minutes or until done

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