Tuscan Chicken with White Beans and Kale

Hearty and vibrant, this quick-cooking Italian-inspired skillet of chicken breasts with white beans, kale, and sun-dried tomatoes is a colorful weeknight wonder.

Yield

4 servings

Ingredients

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4 thin breasts thin-sliced chicken breasts
2 whole breasts, butterfly into 4.
salt and black pepper
1 1/2 teaspoons Italian seasoning
divided
2 tsp olive oil
1/2 onion medium yellow onion
chopped
1/4 cup (59 mL) oil-packed sun-dried tomatoes
drained and roughly chopped
4 cloves garlic
minced
1 (15 ounce) can cannellini beans
drained and rinsed
500 gram (1 lb) diced tomatoes
fire-roasted for extra flavor
3 cups (710 mL) kale
roughly chopped

Instructions

Season chicken breasts on both sides with a sprinkling of salt, pepper, and 1 teaspoon of the
Italian seasoning
.
Warm
olive oil
in a large skillet, then add chicken and cook for 1-2 minutes on each, just until browned on the outside but not quite cooked through. Remove to a plate and set aside.
Add onion to the skillet and cook for 3-4 minutes, until slightly softened. Add sun-dried tomatoes and
garlic
. Cook for an additional 30-60 seconds, until fragrant.
Stir in the rinsed beans,
diced tomatoes
with juices, and remaining 1/2 teaspoon
Italian seasoning
. Return chicken to the pan, keep the heat on medium, and cook for 3-4 minutes, until the liquid is slightly reduced and the chicken is just cooked through.
Turn off the heat and tuck the
kale
around and under the chicken, where it will wilt a bit thanks to the residual heat. Season with more salt and pepper to taste, serve, and enjoy!