Creamy Tomato Chicken with White Beans
Ingredients
- 1½ poundschicken breast
- 2 cans (15 oz each)cannellini beans
- 1 can (14.5 oz)diced tomatoes
- ·yellow onion
- ·garlic
- 1 cupchicken broth
- ½ cupheavy cream
- 2 tablespoonsolive oil
- 1 teaspoondried oregano
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides, then add to the pan. Cook 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board.
- 02
Add the diced onion and minced garlic to the same pan and cook for 2–3 minutes, stirring often, until softened.
- 03
Pour in the diced tomatoes (with their liquid), 1 cup chicken broth, and 1 teaspoon oregano. Stir and bring to a simmer.
- 04
Drain and rinse the two cans of cannellini beans, then add to the pan. Simmer for 5 minutes.
- 05
Cut the cooked chicken into bite-sized pieces and return to the skillet. Stir in 1/2 cup heavy cream and a pinch of red pepper flakes if using. Simmer for another 2–3 minutes until heated through.
- 06
Taste and adjust seasoning with salt and pepper. Serve warm over pasta, rice, or crusty bread.
Spice Tips
For a richer, earthier depth, add 1/2 teaspoon smoked paprika with the oregano. If you like heat, increase red pepper flakes to 1/2 teaspoon or add a dash of hot sauce at the end. A squeeze of fresh lemon juice brightens the creaminess nicely.