Tuscan Chicken with White Beans and Kale

A complete dish with everything you need. A superfood like kale, delicious white beans, succulent chicken, robust sauce. Try it!


2 tablespoons olive oil 4 (6-oz.) skinless, boneless chicken breast halves

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper

1 cup chopped yellow onion

1 cup chopped carrot 2 tablespoons chopped fresh thyme

5 garlic cloves, minced

1/2 cup dry white wine

8 ounces lacinato kale, stemmed and thinly sliced (about 1 bunch)

1 cup unsalted chicken stock (such as Swanson)

2 teaspoons grated lemon rind

2 (15-oz.) cans unsalted cannellini beans, rinsed and drained

1 (15-oz.) can unsalted diced tomatoes, drained

1 tablespoon unsalted tomato paste


Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side (chicken will not be cooked through). Remove chicken from pan.

Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes or until wilted. Stir in remaining 1/4 teaspoon salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.

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