Herb-Infused Balsamic Chicken with Cannellini Beans and Sautéed Spinach
This Herb-Infused Balsamic Chicken with Cannellini Beans and Sautéed Spinach is a luxurious one-pan dish that brings together the rich flavors of marinated chicken, creamy white beans, and fresh greens. Paired with a tangy balsamic reduction, this dish is not only nourishing but also simple enough for a weeknight dinner yet elegant enough for special occasions. The aromatic ingredients create a delightful medley that will impress your family and friends.
N/A
Servings
150
Calories
17
Ingredients
Ingredients
balsamic vinegar
2 tablespoons (none)
extra virgin olive oil
4 tablespoons (divided)
Montreal Brand steak seasoning
1 tablespoon (none)
boneless skinless chicken breasts
4 (none)
medium onions
2 (thinly sliced)
large garlic cloves
4 (minced)
dried thyme
1 teaspoon (none)
red pepper flakes
1/4 teaspoon (none)
salt
to taste (none)
black pepper
to taste (none)
bay leaf
1 (none)
white wine
3/4 cup (none)
chicken stock
2 cups (none)
cannellini beans
1 (14 ounce) can (drained and rinsed)
Baby Spinach
1 (12 ounce) sack (washed and patted dry)
fresh flat leaf parsley
1/2 cup (chopped)
lemon
1 (juiced)
Instructions
1
In a shallow dish, whisk together balsamic vinegar, 2 tablespoons olive oil, and McCormick's Montreal Brand steak seasoning to create a marinade.
2
Add the chicken breasts to the marinade and coat thoroughly. Let them marinate for at least 15 minutes, or up to 1 hour in the refrigerator for maximum flavor.
3
While the chicken marinates, heat a large skillet over medium-high heat and add the remaining 2 tablespoons of olive oil.
4
Once the oil is shimmering, add the thinly sliced onions, minced garlic, dried thyme, red pepper flakes, salt, and black pepper. Sauté for about 3-4 minutes until the onions are softened and slightly browned.
5
Pour in the white wine and chicken stock, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 5 minutes to reduce slightly.
6
In a separate skillet, heat over medium-high heat. Add the marinated chicken breasts and cook them for about 5-6 minutes on each side, or until they are golden brown and cooked through.
7
Transfer the chicken to a plate and cover it loosely with aluminum foil to keep warm.
8
Return to the skillet with the onions and pour in the drained and rinsed cannellini beans. Stir well to mix, cooking for 2 minutes until the beans are warmed through.
9
Remove the skillet from heat and discard the bay leaf. Gently stir in the washed baby spinach, chopped parsley, and lemon juice until the spinach wilts.
10
To serve, create a bed of the white beans and wilted spinach on each plate. Slice the rested chicken breasts at an angle and arrange them elegantly over the top.
Nutrition Information
5g
Fat
12.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Balsamic Chicken with Cannellini Beans and Sautéed Spinach?
It is a luxurious one-pan dish that combines marinated chicken, creamy white beans, and fresh greens with a tangy balsamic reduction.
What are the main ingredients for the chicken marinade?
The marinade consists of balsamic vinegar, olive oil, and McCormick's Montreal Brand steak seasoning.
How long should the chicken marinate?
The chicken should marinate for at least 15 minutes, or up to 1 hour in the refrigerator for maximum flavor.
What type of beans are used in this recipe?
The recipe uses one 14-ounce can of cannellini beans, drained and rinsed.
How many calories are in one serving?
There are approximately 150 calories per serving.
Is this a one-pan meal?
Yes, it is described as a luxurious one-pan dish, though a separate skillet may be used for browning the chicken while the sauce reduces.
How much protein does this dish provide?
This recipe provides 12.5g of protein per serving.
What aromatics are sautéed with the onions?
The onions are sautéed with minced garlic, dried thyme, and red pepper flakes.
How much white wine is required?
The recipe calls for 3/4 cup of white wine.
What type of stock is used?
Two cups of chicken stock are used to create the sauce.
How long do you cook the chicken breasts?
Cook the chicken for about 5-6 minutes on each side until golden brown and cooked through.
When do you add the baby spinach?
The baby spinach is added at the end, after removing the skillet from heat, and stirred until wilted.
What is the purpose of the lemon juice?
Lemon juice is added at the end to brighten the flavors and help wilt the spinach.
How should the chicken be served?
The rested chicken should be sliced at an angle and arranged elegantly over a bed of white beans and wilted spinach.
Does the recipe include any spicy elements?
Yes, it includes 1/4 teaspoon of red pepper flakes for a touch of heat.
What is the fat content of this dish?
There is 5g of fat per serving.
How many carbohydrates are in this recipe?
There are 12.5g of carbohydrates per serving.
What should be done with the bay leaf?
The bay leaf should be discarded before serving.
What type of oil is recommended?
Extra virgin olive oil is recommended for both the marinade and sautéing.
How many onions are needed?
The recipe requires two medium onions, thinly sliced.
How much garlic is used?
Four large cloves of garlic, minced, are used in this recipe.
What kind of parsley is best for this dish?
Fresh flat leaf parsley, chopped, is used for garnish and flavor.
How many chicken breasts does this recipe serve?
The recipe uses 4 boneless skinless chicken breasts.
Can this dish be made on a weeknight?
Yes, it is simple enough for a weeknight dinner while still being elegant for special occasions.
How much dried thyme is used?
The recipe calls for 1 teaspoon of dried thyme.
What is the role of the Montreal Brand steak seasoning?
It is used as a primary seasoning component in the chicken marinade.
How much baby spinach is needed?
One 12-ounce sack of washed baby spinach is required.
How do you prepare the onions?
The two medium onions should be thinly sliced.
Should the chicken rest after cooking?
Yes, the chicken should be transferred to a plate and covered loosely with foil to keep warm while it rests.
How long should the onions be sautéed?
Sauté the onions for about 3-4 minutes until they are softened and slightly browned.