Tuscan Chicken with White Beans and Kale: a Rustic One-Pan Dinner

This Tuscan-inspired chicken dish brings the warmth of Italian countryside cooking to your weeknight table. Tender chicken cutlets are seasoned with a fragrant Tuscan spice blend, then pan-seared until golden. They’re served over a bed of hearty kale, sweet tomatoes and creamy cannellini beans, all lightly dressed with lemon and a rich, buttery pan sauce.

It’s a complete meal in one pan-no oven required-and ready in about 30 minutes. The combination of protein-rich chicken and fiber-packed beans makes it both satisfying and nutritious. Perfect for a cozy dinner that feels special but is simple enough for any night of the week.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat chicken cutlets dry with paper towels. Season both sides with Tuscan Heat Spice, salt and pepper.
2. Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and set aside.
3. While chicken cooks, peel and dice onion. Mince garlic. Core and dice tomato. Remove ribs from kale and chop leaves. Zest and juice half the lemon.
4. Reduce heat to medium. Add 1 tablespoon butter to the skillet. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and cook 30 seconds.
5. Stir in diced tomato, kale, lemon zest and sugar. Cook until kale begins to wilt, about 2 minutes.
6. Add cannellini beans (with their liquid), chicken stock concentrates and 1/4 cup water. Bring to a simmer and cook until kale is tender and beans are heated through, about 3 minutes. Season with salt and pepper to taste.
7. Return chicken to the skillet, nestling it into the bean mixture. Spoon some pan sauce over the chicken. Cook 1 minute to warm through.
8. Remove from heat. Squeeze lemon juice over the top. Serve chicken with the bean-kale mixture and spoon extra pan sauce on top.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to even thickness for quicker cooking.

What is Tuscan Heat Spice?

Tuscan Heat Spice is a blend of herbs and spices like fennel, chili flakes, garlic and oregano. You can substitute with a mix of dried oregano, red pepper flakes and garlic powder.

Can I make this dish dairy-free?

Yes, substitute the butter with olive oil or a dairy-free butter alternative. The dish will still be delicious.