Skillet Chicken with Creamy Tomato Beans
Ingredients
- 1½ poundschicken breast
- 2 tablespoonolive oil
- ·yellow onion
- ·garlic
- 1 can (14.5 oz)canned diced tomatoes
- 1 can (15 oz)canned cannellini beans
- ½ cupchicken broth
- ¼ cupheavy cream
- ½ teaspoondried thyme
- ·salt
- ·black pepper
- ·fresh parsley
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop a small handful of fresh parsley for garnish.
Method
- 01
Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes per side until golden brown. Transfer to a plate.
- 03
In the same skillet, add diced onion and cook over medium heat for 3–4 minutes until softened. Add minced garlic and cook 1 minute more until fragrant.
- 04
Pour in the canned diced tomatoes with their liquid and scrape up any browned bits from the bottom of the pan. Add 1/2 teaspoon dried thyme and stir.
- 05
Add the drained and rinsed cannellini beans and 1/2 cup chicken broth. Return the chicken to the skillet, nestling it into the sauce.
- 06
Simmer uncovered for 8–10 minutes until the sauce reduces slightly and the chicken reaches 165°F at the thickest part.
- 07
Stir in 1/4 cup heavy cream and warm through for 1–2 minutes. Taste and adjust salt and pepper as needed.
- 08
Serve over rice, pasta, or with crusty bread. Garnish with fresh parsley.
This dish reheats beautifully—store leftovers in an airtight container for up to 3 days. Serve over rice, pasta, mashed potatoes, or polenta.