Ingredients
- 4 small skinless chicken breasts, around 500–600g total
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, crushed
- 80g sun-dried tomatoes, drained and roughly chopped
- 1 tsp dried Italian herbs
- 1 x 400g tin cannellini beans, drained and rinsed
- 200ml chicken stock
- 100ml single cream
- 30g Parmesan, finely grated
- 100g baby spinach
- ½ lemon
- Freshly ground black pepper
- - Small handful fresh basil, optional
Nutritional Information
Recipe information
As the evenings start to get a little cooler, this creamy Tuscan-inspired chicken is the perfect easy autumn dinner. Tender chicken, cannellini beans, spinach and sun-dried tomatoes come together in a creamy garlic sauce for a comforting, protein-rich meal that’s ready in around 30 minutes.
Method
1. Cook the chicken
Heat the olive oil in a large frying pan over a medium heat. Season the chicken with black pepper, then cook for around 5–6 minutes on each side until golden and cooked through. Remove from the pan and set aside.
2. Build the sauce
Add the onion to the same pan and cook gently for 3–4 minutes until softened. Add the garlic, sun-dried tomatoes and Italian herbs, then cook for another minute.
3. Add the beans
Stir in the cannellini beans and chicken stock. Bring everything to a gentle simmer and cook for around 3 minutes.
4. Make it creamy
Reduce the heat before stirring through the cream and Parmesan. Allow the sauce to gently simmer for another 2–3 minutes until it begins to thicken.
5. Add the spinach
Stir in the baby spinach and allow it to wilt into the sauce.
6. Bring everything together
Return the chicken to the pan and spoon the sauce over the top. Allow everything to warm through for a few minutes, making sure the chicken is thoroughly cooked. Finish with a squeeze of lemon, some black pepper and fresh basil if you’re using it.
Serve on its own for a lighter meal, or alongside some steamed green vegetables, brown rice or a small portion of crusty bread.
