Chicken Caesar White Bean Skillet

‍ ‍Chicken Caesar White Bean Skillet

This Chicken Caesar White Bean Skillet is an easy one-pan dinner that combines juicy chicken, creamy white beans, hearty kale, and all the flavors you love from a classic Caesar salad. Packed with protein, fiber and full of flavor, this chicken skillet recipe is a simple weeknight dinner that comes together quickly with minimal cleanup. If you need to mix up your weeknight chicken dinner rotation, this creamy white bean skillet is the one to add.

for the skillet:

• 3 tablespoons extra virgin olive oil, divided

• 4 boneless skinless chicken breasts

• 4 anchovy fillets

• 4 cloves garlic, minced

• 2 cans white beans, drained and rinsed

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 2 cups chicken broth

• 1 bunch dino kale, de-ribbed and thinly sliced

• 1 tablespoon lemon juice (about ½ a lemon)

• ½ cup whole milk Greek yogurt

• ½ cup grated parmesan

• Kosher salt

• Ground black pepper

• Parsley for serving

for the crispy parmesan croutons:

• ½ cup panko breadcrumbs  

• 2 tablespoons grated parmesan

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon kosher salt

• ½ teaspoon ground black pepper

Method:

1. Preheat the oven to 400F. Pat chicken dry with a paper towel and season generously with salt and pepper.

2. Heat an oven safe skillet or braiser to medium high heat and add 2 tablespoons of olive oil. Sear the chicken 2 minutes on each side, transfer to a clean plate and set aside.

3. Lower the heat of the skillet to medium and add the anchovies and garlic. Sauté over medium heat for 1 minute, breaking up the anchovy fillets with the back of a sturdy spoon as you go. Add the white beans, Dijon mustard, Worcestershire sauce, broth, ½ teaspoon of salt, 1 ½ teaspoons pepper and mix thoroughly.

4. Bring to a boil, then immediately reduce to a light simmer. Top with the kale (no need to stir). Cover and cook for 2 minutes or until the kale has wilted. Add the lemon juice, yogurt and grated Parmesan and stir until fully combined. Taste and adjust seasoning as needed.

5. Nestle the chicken back into the skillet, transfer to the oven and bake for 20 minutes. While the skillet bakes, combine all the crouton ingredients in a small bowl and set aside.

6. Remove the skillet from the oven and set to broil. Sprinkle the crouton mixture over the skillet and broil for 2 minutes, watching closely, until the croutons are golden brown.

7. Garnish with parsley and serve hot.

Yield: 4

Author: Elise Smith

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Chicken Caesar White Bean Skillet

This Chicken Caesar White Bean Skillet is an easy one-pan dinner that combines juicy chicken, creamy white beans, hearty kale, and all the flavors you love from a classic Caesar salad. Packed with protein, fiber and full of flavor, this chicken skillet recipe is a simple weeknight dinner that comes together quickly with minimal cleanup. If you need to mix up your weeknight chicken dinner rotation, this creamy white bean skillet is the one to add.

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Ingredients

For the skillet

• 3 tablespoons extra virgin olive oil, divided
• 4 boneless skinless chicken breasts
• 4 anchovy fillets
• 4 cloves garlic, minced
• 2 cans white beans, drained and rinsed
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 cups chicken broth
• 1 bunch dino kale, de-ribbed and thinly sliced
• 1 tablespoon lemon juice (about ½ a lemon)
• ½ cup whole milk Greek yogurt
• ½ cup grated parmesan
• Kosher salt
• Ground black pepper
• Parsley for serving

For the crispy parmesan croutons

• ½ cup panko breadcrumbs
• 2 tablespoons grated parmesan
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

Instructions

1. Preheat the oven to 400F. Pat chicken dry with a paper towel and season generously with salt and pepper.
2. Heat an oven safe skillet or braiser to medium high heat and add 2 tablespoons of olive oil. Sear the chicken 2 minutes on each side, transfer to a clean plate and set aside.
3. Lower the heat of the skillet to medium and add the anchovies and garlic. Sauté over medium heat for 1 minute, breaking up the anchovy fillets with the back of a sturdy spoon as you go. Add the white beans, Dijon mustard, Worcestershire sauce, broth, ½ teaspoon of salt, 1 ½ teaspoons pepper and mix thoroughly.
4. Bring to a boil, then immediately reduce to a light simmer. Top with the kale (no need to stir). Cover and cook for 2 minutes or until the kale has wilted. Add the lemon juice, yogurt and grated Parmesan and stir until fully combined. Taste and adjust seasoning as needed.
5. Nestle the chicken back into the skillet, transfer to the oven and bake for 20 minutes. While the skillet bakes, combine all the crouton ingredients in a small bowl and set aside.
6. Remove the skillet from the oven and set to broil. Sprinkle the crouton mixture over the skillet and broil for 2 minutes, watching closely, until the croutons are golden brown.
7. Garnish with parsley and serve hot.