I don’t know about y’all but the one magazine I still religiously thumb through is Southern Living. I do have a few other subscriptions (thanks to American Airlines expiring miles to mags), but they pile up before I ever find time to read them. I still love Southern Living’s articles, gardening tips, decor and featured homes and recipes after all these years. And, I still make at least a few of the recipes in each month’s edition. This month I did the chicken with beans and greens.
I completely flaked on taking a picture of the meal BOTH nights that we ate it. So, rather than my amateur photography, you get treated to a professional one from Southern Living this Sunday.
Chicken with Beans and Greens
Adapted from Southern Living
- 1 tablespoon olive oil
- 4 (6-oz.) boneless, skinless chicken breasts
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 medium yellow onion, chopped (1 1⁄2 cups)
- 6 cups chopped fresh baby spinach
- 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
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.
Notes
- I doubled the recipe because I love left overs and a single recipe with four chicken breasts can no longer be stretched to two nights around here. I use Springer Mountain Farms breasts and they are quite small compared to other brands, but proportioned appropriately.
- I cooked the meal in a giant dutch oven.
- I substituted spinach for the kale the recipe originally calls for.
- We are trying to cut *some* carbs but this would be great served over rice as well.
Everyone loved the meal and it was truly a one pan dinner! It reheated beautifully the second night.
