Airline Chicken with Cannellini Beans

This airline chicken with cannellini beans comes together in one skillet with white beans, greens, and a light pan sauce for an easy weeknight dinner.

Course Main Course

Cuisine American

Keyword chicken, white beans

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 501kcal

Author Elizabeth Rodriguez

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