Roasted Chicken Breasts with White Beans and Spinach
This is the type of easy but elegant chicken dish that you'll return to again and again.
Author: Lemons & Anchovies
Recipe type: Main Course
- 2 chicken breast halves, boneless with skin on (mine were about ¾ lb each; try to use organic chicken for optimum flavor)
- 1 15-ounce can white beans, rinsed and drained (I used cannellini)
- 2 cups spinach, loosely packed
- ¼ cup white wine
- ¼ - ½ cup chicken stock
- fresh lemon juice, to taste
- 3 fresh sage leaves (optional)
- olive oil for brushing chicken
- salt and pepper, to taste
- lemon slices for cooking (optional) and for serving
- Preheat your oven to 375°F. In the meantime, brush the chicken pieces with olive oil and season with salt and pepper. Place the oiled and seasoned chicken pieces in a cast iron skillet or other oven-safe pan. I placed mine on top of a few lemon slices and threw in some sage leaves to add a little flavor but you can omit this step.
- Roast the chicken breasts for 35-45 minutes, depending on the size of the pieces (for crispier skin, I broiled the breasts for just a minute or two until they were golden).
- When the breasts are cooked, remove them from the pan and set them aside. Remove the lemon slices, too, if you used them and place the pan on the stove top. With the heat turn up to high, add the wine to loosen any bits that have stuck to the pan. Cook until the wine is almost completely gone, about two minutes.
- Add the stock, white beans and spinach to the pan. Cover and cook until beans are hot and the spinach wilted, about two minutes. Squeeze a little lemon juice and sprinkle a little salt and pepper, to taste. Add back to the pan any chicken juices that collected on the plate.
- Divide the bean and spinach mixture between two plates and top each with a chicken breast. Serve with more lemon slices.