Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 4
Our Skillet Chicken Breast with Beans and Greens is truly a one pan wonder. Our Test Kitchen came up with this tasty, family friendly chicken dinner which comes together in a single skillet. Packed with protein, loaded with fiber, and just 390 calories per serving, Skillet Chicken with Beans and Greens makes a healthy dinner any night of the week. This recipe is oh-so-versatile too—swap out the turnip greens for collards or kale. Use pinto beans, black beans, or chickpeas instead of cannellini beans. You can make this meal even heartier by serving the chicken and vegetables over cooked rice, whole grains (like quinoa, brown rice, or farro) or orzo pasta. Whatever you do, don’t forget to add a dash or two of hot pepper vinegar at the end. The tang and heat of this Southern pantry staple makes the dish sing, and also adds tons of flavor while keeping the dish light and fresh.
- 1 tablespoon olive oil
- 4(6-oz.) boneless, skinless chicken breasts
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1medium yellow onion, chopped (1 1⁄2 cups)
- 6 cups chopped fresh turnip greens (7 oz.)
- 1(14.5-oz.) can diced fire-roasted tomatoes
- 1(15-oz.) can cannellini beans, drained and rinsed
- 1/2 cup unsalted chicken stock
- 1 tablespoon red wine vinegar
- 2 teaspoons granulated sugar
- Hot pepper vinegar
How to Make It
Heat oil in a large skillet over medium-high. Sprinkle chicken with salt and pepper. Cook, turning occasionally, until evenly browned, 6 to 8 minutes. Remove from skillet.
Add onion to skillet; cook, stirring often, until tender, about 5 minutes. Add greens, tomatoes, beans, and stock. Bring to a boil; stir in red wine vinegar and sugar. Return chicken to pan, cover, and reduce heat to medium. Simmer until thermometer inserted in thickest portion of chicken registers 160°F and greens are just tender, about 10 minutes. Serve with pepper vinegar.
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