Baked Chicken Breasts with Cannellini Beans and Tomatoes
Italians have a knack for taking basic ingredients, throwing them into an ovenproof skillet or casserole, applying heat, and presto! You’ll have a wonderful, healthy meal which doesn’t require much effort.
This recipe, bringing together chicken, white beans, tomatoes, an herb and white wine, is satisfying in its simplicity. Add a quick caesar salad or steam asparagus for a touch of green goodness. You may double the recipe to serve for guests.
2 T olive oil
2 T unsalted butter
2 whole boneless chicken breasts, halved
2 cans white cannellini beans, rinsed and drained
1 can diced tomatoes, with juice
1 clove garlic, pressed
1 large sprig rosemary, chopped
1 1/2 cups dry white wine
Heat oven to 400°F.
In an ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken breasts and brown on both sides. Remove to plate.
Add wine to skillet and bring to boil until reduced to 1 cup, scraping up browned bits. Add tomatoes, beans, garlic and rosemary, stirring to combine. Salt and pepper mixture to taste.
At this point, you have a choice to either add chicken to skillet, or remove bean mixture to ovenproof casserole. This depends on whether you are using an ovenproof skillet.
Nestle chicken pieces, along with any juices which may have collected on the plate, into bean mixture and place in oven. Bake until mixture is bubbling and chicken is cooked through, with juices running clear, approximately 25 minutes.
Serve in shallow bowls.
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