Creamy Tomato and White Bean Chicken Skillet
Equipment
- 1 Medium Bowl
- 1 Medium Deep-Sided Skillet
- 1 Small Bowl
Ingredients
- 6 boneless skinless chicken thighs
- ½ teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- Kosher salt
- Freshly ground black pepper
- Avocado oil
- 1 ½ cups chicken stock
- ½ yellow onion diced small
- 8 oz. cherry tomatoes kept whole
- 2 cloves garlic peeled and minced
- ¼ cup dry white wine
- 3 oz. artichoke hearts canned, roughly chopped
- 4 oz. goat cheese
- ¼ cup heavy cream
- 15 oz. can cannellini beans drained and rinsed
- Fresh basil
Instructions
- In a medium bowl, combine the chicken, red pepper flakes, half the Italian seasoning, 1 tablespoon of avocado oil (double this amount if doubling the recipe), and a big sprinkle of Kosher salt and freshly ground black pepper. Toss and gently massage with your hands to coat evenly.
- Heat a medium deep-sided skillet over medium-high heat. Add a drizzle of avocado oil and sear the chicken until golden brown, 3-5 minutes per side (you may need to work in batches as to not overcrowd the pan). Transfer to a plate and set aside. Discard excess oil from the skillet.
- Turn heat to medium-low and deglaze the skillet by pouring in half the chicken stock. Let come to a simmer and scrape the residual sediment on the bottom of the skillet with a wooden spoon until the pan is clean. Pour stock into a small heat proof bowl and reserve for later use.
- Return the skillet to medium-low heat and add a drizzle of avocado oil, onions, and a pinch of Kosher salt. Stir to combine, then cook, covered, for 3 minutes. Remove cover and cook, stirring occasionally, until cooked through, another 2-3 minutes.
- Add tomatoes and garlic and cook, stirring, for 2 minutes. Then add remaining Italian seasoning and cook until fragrant, 20-30 seconds.
- Add white wine and cook until reduced by about half, then stir in the artichokes, deglazed chicken stock, remaining chicken stock, goat cheese, and heavy cream until combined. Bring to a boil and stir in a pinch of Kosher salt. Add chicken back into the pan, nestling the pieces between the tomatoes. Bring to a boil and let cook until chicken is cooked through, 15 minutes. Then stir in white beans, bring back to a simmer and cook for 5-8 minutes, until softened and sauce is thickened.
- Taste and season with freshly ground black pepper and more Kosher salt, if desired. Serve in skillet or on a platter, sprinkled with fresh basil leaves.
Notes
Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until sauce comes to a boil and chicken is heated through. You may need to re-season with Kosher salt or add a touch more water to the sauce while reheating for the right consistency.
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