This airline chicken with cannellini beans is easy to make and full of flavor. The chicken is seared, then finished in a simple pan sauce. Everything comes together in one skillet, making it a great choice for weeknight dinners.
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Ingredients you'll need
Airline chicken - A skin-on chicken breast with the wing bone attached that cooks evenly and stays juicy. Regular chicken breasts can be used if needed.
Seasoning - Salt and black pepper season the chicken simply and let the other ingredients shine. Italian seasoning adds a subtle herby note.
Olive oil and butter - Olive oil is used to sear the chicken, while butter adds richness and flavor to the sauce.
Produce - Onion and garlic build the flavor base for the pan sauce. Greens such as baby kale, spinach, Swiss chard, or a blend add color at the end.
Pantry - Dry white wine, such as Pinot Grigio, is used to deglaze the pan and add depth to the sauce. Chicken broth makes up the sauce. Cannellini beans add a creamy texture and make the dish hearty and satisfying.
📖 See the recipe card for quantities and preparation.
How to make airline chicken with cannellini beans
Season the chicken on both sides with the salt and black pepper.
- Heat the olive oil in a large, deep skillet over medium heat. When hot but not smoking, add the chicken, skin-side down, and cook for 3-4 minutes, until lightly browned.
- Flip and cook for 2-3 minutes more. Take the skillet off the heat and set the chicken on a plate or pan. It will finish cooking in the sauce later.
- Return the skillet to medium heat, do not wash or wipe. Add the butter; once melted, add the onions and cook for 1-2 minutes, stirring often.
- Stir in the garlic and Italian seasoning. Cook for about 30 seconds, stirring.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Cook for 1-1½ minutes, until slightly reduced.
- Add the chicken broth and cannellini beans.
- Nestle the chicken back into the skillet, skin-side up. Bring to a gentle simmer, reduce heat to medium-low, cover, and cook for 10-15 minutes, checking after 10 minutes, until the chicken is cooked through or near 165°F internally.
- Scatter the greens over the ingredients. Cover and cook for 1-2 minutes, until wilted. Gently stir them into the beans and broth and cook 1-2 minutes more.
Check that the chicken has reached an internal temperature of 165°F at the thickest part using an instant-read thermometer.
To serve
If serving over rice or pasta, spoon it into a shallow bowl. Ladle the beans and broth over the base, then top with a piece of chicken and some of the wilted greens. We like serving this dish over our orzo pilaf for a simple, flavorful base. Add a side of sliced cherry or grape tomatoes for a pop of color and a touch of acidity.
Recipe tips and notes
- Use a nonstick or well-seasoned skillet to help prevent sticking.
- The chicken is intentionally browned lightly at first, then finishes cooking gently in the sauce to keep it moist.
- Cooking time will vary depending on the size and thickness of the chicken.
- Use low-sodium chicken broth and low-sodium cannellini beans if you're sensitive to salt, and reduce the amount of salt used to season the chicken as needed.
Frequently asked questions
Airline chicken, also called steakhouse chicken, is a skin-on chicken breast with the first wing bone still attached. It's trimmed to cook evenly and stay juicy, which is why it's commonly used in restaurants.
You can find airline chicken at specialty butchers, specialty meat markets, and online retailers such as Omaha Steaks where it's sold as steakhouse chicken.
Yes. Boneless chicken breasts work well as a substitute. Cooking time may vary depending on the size and thickness of the pieces.
Storing and reheating
Refrigerator: Cool completely, then store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezer: Transfer cooled food to an airtight, freezer-safe container, leaving a little room for expansion. Freeze for up to 2 months. Note: The texture of the beans and greens may soften slightly after thawing.
Reheating: If frozen, thaw overnight in the refrigerator. Reheat gently in a skillet over medium-low heat or in the microwave until heated through. Add a splash of broth if needed to loosen the sauce.
Food safety: Do not leave cooked food out for longer than 2 hours, or 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
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📖 Recipe
Airline Chicken with Cannellini Beans
Ingredients
- 4 airline chicken breasts (about 5 ounces each)
- 1-1¼ teaspoons salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion small dice or thinly sliced
- 3-4 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ cup dry white wine Pinot Grigio or similar
- ¾ cup chicken broth
- 1 (15-ounce) can cannellini beans drained and rinsed
- 3 ounces prewashed baby kale, spinach, Swiss chard or a blend (about 2-3 cups)
- Optional sides White or brown rice, orzo pilaf, linguine or other pasta, a simple side salad, or sliced cherry or grape tomatoes tossed with olive oil, salt, and pepper.
Instructions
- Season the chicken on both sides with the salt and black pepper.
- Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot but not smoking, add the chicken skin-side down. Cook for 3-4 minutes, until the skin is lightly browned. Flip and cook 2-3 minutes more to brown the other side.
- Remove the skillet from the heat and transfer the chicken to a plate. Do not worry if it is not cooked through; it will finish cooking in the sauce.
- Return the skillet to medium heat. Do not wash or wipe. Add the butter, and once melted, add the onion. Cook for 1-2 minutes, stirring frequently, until the onions begin to soften.
- Stir in the garlic and Italian seasoning. Cook for about 30 seconds, stirring often, until fragrant.
- Slowly pour in the white wine, scraping up any browned bits from the bottom of the skillet. Cook for 1-1½ minutes, allowing the wine to reduce slightly.
- Add the chicken broth and cannellini beans and stir well.
- Nestle the chicken back into the skillet, skin-side up. Bring to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 10-15 minutes, checking after 10 minutes, until the chicken is cooked through or very close to reaching 165°F internally.
- Scatter the greens evenly over the skillet. Cover and cook for 1-2 minutes, until just wilted. Gently stir them into the beans and broth and cook 1-2 minutes more.
- Check that the chicken has reached an internal temperature of 165°F at the thickest part.
- To Serve: If serving over rice or pasta, spoon it into a shallow bowl. Ladle the beans and broth over the base, then top with a piece of chicken and some of the wilted greens. Serve with a side of sliced cherry or grape tomatoes for a pop of color and a touch of acidity.
Notes
- A nonstick or well-seasoned skillet works best to prevent sticking and makes browning the chicken easier.
- The chicken is intentionally browned lightly at first and finishes cooking gently in the sauce to keep it moist.
- Cooking time will vary depending on the size and thickness of the chicken.
- Use low-sodium chicken broth and low-sodium cannellini beans if you are sensitive to salt. You can also reduce the amount of salt used to season the chicken.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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