EFK Kitchen Ready
EFK Tuscan Chicken & White Bean Skillet
A hearty Tuscan-style chicken skillet with cannellini beans, cherry tomatoes, lemon, rosemary, and optional greens, finished in one pan for a practical family dinner.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Season chicken with salt and pepper. Heat olive oil in a seasoned de Buyer pan over medium-high heat and brown the chicken well. Remove when nearly cooked through.
- Add onion to the pan and cook until softened and browned at the edges. Add garlic and cook briefly.
- Add cannellini beans, cherry tomatoes, chicken stock, and rosemary. Simmer 8–10 minutes so the tomatoes soften and the flavors combine.
- Return chicken and accumulated juices to the pan and finish cooking until the chicken reaches 165°F.
- Fold in optional spinach or kale just until wilted. Finish with lemon juice and optional Parmesan. Taste and adjust seasoning.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer Country Fry Pan or 14-inch carbon-steel skillet; tongs; instant-read thermometer; BlueStar range.
Food safety & storage
Cook chicken to 165°F. Refrigerate leftovers promptly and use within 3–4 days. Prevent cross-contamination from raw poultry.
Leftovers & make-ahead
Refrigerate promptly and use within 3–4 days. Reheat gently in a skillet with a small splash of chicken stock to restore moisture.
View this recipe on the original EFK website ↗