High Protein Chicken Skillet with White Beans

Ingredients

• 1 1/2 pounds chicken breast, cubed (680 g)
• 1 tablespoon olive oil (14 g)
• 1 yellow onion, chopped (200 g)
• 3 garlic cloves, minced (9 g)
• 1/2 teaspoon smoked paprika (1 g)
• 1 can diced tomatoes, 14.5 ounces (411 g)
• 1 can cannellini beans, 15 ounces (425 g)
• 3/4 cup chicken stock (180 g)
• 5 ounces baby spinach (142 g)
• 1/3 cup grated Parmesan (30 g)
• 1 tablespoon lemon juice (15 g)
• 1/4 teaspoon black pepper (1 g)

Instructions

1. Prepare ingredients. Pat chicken dry and cut it into even one-inch pieces. Chop onion, mince garlic, and drain and rinse beans. Measure tomatoes, stock, spinach, Parmesan, and lemon so everything is ready beside the stove.
2. Brown chicken. Heat oil in a 12-inch skillet over medium-high. Add chicken and pepper in one layer. Cook four minutes, turning halfway, until lightly browned, then transfer chicken and accumulated juices to a plate.
3. Cook aromatics. Reduce heat to medium. Cook onion for four minutes, scraping up browned bits, until softened. Stir in garlic and paprika for 30 seconds, just until fragrant; do not let the garlic darken.
4. Simmer chicken and beans. Add tomatoes with juices, stock, beans, chicken, and plate juices. Bring to a gentle simmer, cover, and cook six to eight minutes, until chicken reaches 165°F at its thickest point.
5. Wilt spinach. Uncover and fold in spinach by handfuls. Cook about two minutes, stirring gently, until leaves are wilted and sauce coats the chicken and beans. Simmer uncovered briefly if the broth looks thin.
6. Finish skillet. Remove from heat and stir in Parmesan and lemon juice until smooth. Taste and add pepper if needed. Rest two minutes, then divide chicken, beans, spinach, and broth among four bowls.

Notes

• Boneless thighs can replace breast meat. Cut them into one-inch pieces and simmer until 165°F; they may need an extra minute.
• For a thicker sauce, mash one-quarter cup beans against the pan before adding spinach. Their starch adds body without cream or flour.
• Parmesan and stock contribute salt, so taste after lemon and cheese are stirred in. Add salt only if the finished skillet needs it.

Nutrition Facts