EASY One-Pot Tuscan Chicken

Heat a large cast iron skillet over medium-high heat.

Add 2 tablespoons of unsalted butter to the skillet.

Coat the chicken thighs with olive oil, seasoning with salt and pepper.

Place the chicken thighs skin-side down in the skillet to sear for 10 minutes until the skin is crispy.

Flip the chicken thighs and cook for an additional 2 minutes.

Remove the chicken from the skillet, leaving some grease (about 2 tablespoons) in the pan.

Add 1 chopped shallot to the skillet and sauté until soft.

Add 3 cloves of minced garlic and cook briefly.

Pour in 1/2 cup of white wine and let it cook down until the alcohol evaporates.

Add 1/2 cup of chicken stock and let it simmer.

Stir in 2 cups of baby spinach and cook until wilted.

Add 1 tablespoon of fresh basil and 1 tablespoon of fresh parsley, seasoning with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Add 1 can of drained fire roasted diced tomatoes and 15 ounces of drained Great Northern beans to the skillet.

Nestle the chicken thighs back into the sauce.

Equipment Needed

Spice Level:

Dietary