Garlic Herb Chicken White Bean Skillet
A quick and delicious skillet meal featuring juicy chicken, creamy white beans, and a medley of fresh herbs for a weeknight dinner that's both easy and flavorful.
Equipment
- 1 Large Skillet with lid
- 1 Measuring spoons
- 1 Wooden spoon
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 1 can 15 oz white beans, drained and rinsed
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- Salt and pepper to taste
- Juice of 1 lemon
- 2 tablespoons fresh parsley chopped
Instructions
Preparation
- Season chicken breasts with salt, pepper, rosemary, and thyme. Heat olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken breasts. Cook until browned and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
Cooking the Skillet
- In the same skillet, add minced garlic. Sauté for about 1 minute until fragrant.
- Add white beans to the skillet and stir to combine with garlic. Pour in chicken broth and let simmer for a few minutes.
- Return chicken to the skillet, nestle it among the beans. Lower heat and let simmer for another 5 minutes.
Serving
- Squeeze fresh lemon juice over the dish and garnish with chopped parsley before serving.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Notes
Pro Tips: Use fresh herbs for best flavor. Ingredient Substitutions: Try different beans like cannellini. How to Serve: Serve with crusty bread. Storage & Freshness: Keep in fridge up to 3 days. Make-Ahead Tips: Cook chicken in advance to save time.