Garlic-Lemon Chicken and White Bean Skillet with Rosemary

This weeknight skillet pairs lean chicken breast with creamy white beans in a bright, savory broth built from garlic, lemon and fresh rosemary instead of cream or butter. The chicken sears quickly for a bit of golden char and flavor, then simmers gently in a light broth that soaks into the beans, turning them silky and satisfying. It's a brothy, protein-forward dinner that stays light on the stomach while still feeling hearty. Everything happens in a single pan in under thirty minutes, making it an easy choice for a busy evening. The beans add fibre and a second source of protein alongside the chicken, so a modest portion still leaves you full. Finished with a squeeze of fresh lemon and a scatter of parsley, it's a simple, comforting plate with plenty of flavour and no heavy sauce weighing it down.</long_description> <parameter name="meta_description">Lean chicken and white beans simmered in a garlicky lemon-rosemary broth—one skillet, 30g+ protein, light and quick.

Ingredients

• 1.25 lbboneless, skinless chicken breast, sliced into thin strips
• 0.75 tspsalt
• 0.5 tspblack pepper
• 1.5 tbspolive oil
• 4 clovesgarlic, minced
• 1.5 tbspfresh rosemary, finely chopped, plus extra for garnish
• 1 cuplow-sodium chicken broth
• 3 tbsplemon juice, freshly squeezed
• 1 tsplemon zest
• 2 cans (15 oz each)cannellini beans, drained and rinsed
• 2 cupsbaby spinach, packed
• 2 tbspfresh parsley, chopped, for garnish
• 0.25 tspred pepper flakes, optional

Method

1. Slice the chicken breast into thin, even strips on a cutting board, then season with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer and sear for 2-3 minutes per side until golden and just cooked through. Transfer to a plate.
3. Lower the heat to medium, add the minced garlic and chopped rosemary to the same skillet, and stir for about 30 seconds until fragrant.
4. Pour in the chicken broth, lemon juice and lemon zest, scraping up any browned bits from the bottom of the pan.
5. Stir in the white beans and bring the broth to a gentle simmer. Let it cook uncovered to reduce slightly and warm the beans through. 5:00
6. Return the seared chicken and any resting juices to the skillet, along with the red pepper flakes if using, and stir to combine.
7. Add the baby spinach and stir gently until just wilted, about 1-2 minutes. 2:00
8. Taste the broth and adjust salt, pepper or lemon juice as needed. Spoon into shallow bowls, garnish with chopped parsley and a little extra rosemary, and serve warm.