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+ servings

Tuscan Chicken With Cannellini Beans

by

Derek Farwagi

No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 2
Calories

Equipment

  • 10 inch cast iron skillet or non stick frying pan

Ingredients
  

  • 2 tbsp olive oil
  • 3-4 skinless boneless chicken thighs
  • salt and pepper to taste
  • 2 cloves of garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp red pepper flakes
  • ¾ cup chicken broth
  • ¼ cup heavy cream
  • ½ cup Finely chopped sun dried tomatoes. Use the dry kind, not those preserved in oil that might get too soggy when cooked.
  • 1 tbs freshly grated parmesan cheese
  • 1 15 oz can cannellini beans
  • fresh basil. coarsely shredded for garnish

Instructions
 

  • Season chicken thighs generously with all the dried herbs, chilli flakes and salt and pepper.
  • In a large cast-iron skillet, heat oil over medium heat. Gently sear chicken thighs until they are slightly golden, about 5 minutes per side. Transfer the chicken thighs to a plate.
  • Return the skillet to medium heat. Add minced garlic and cook for 30 seconds. Stir in chicken broth.
  • Add cream, parmesan cheese and finely chopped tomatoes and stir for a minute.
  • Return chicken thighs to the skillet and spoon sauce all over the chicken thighs. Cook chicken until juices run clear - 5 minutes each side.
  • Drain and rinse the beans and add to the pan. Cook for 5 minutes to heat them up stirring often.
  • Garnish with fresh shredded basil and serve.
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Keyword chicken, mediterranean