Skillet Chicken with White Beans & Baby Arugula

Skillet Chicken with White Beans & Baby Arugula

Category: Entertaining

  • Serves 4 servings

  • Prep Time 10 mins

  • Cook Time 25 mins

Ingredients

  • 1 lb. bone-in, skinless chicken thighs

  • 1 tsp. dried basil, divided

  • 1/4 tsp. freshly ground black pepper

  • 4 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread, divided

  • 1 medium onion, chopped, 1 cup

  • 3 cloves garlic, minced

  • 1 1/2 cups low fat, reduced sodium chicken broth

  • 1/4 cup dry white wine or water

  • 1 can (15 oz.) cannellini beans or white kidney beans, rinsed and drained

  • 4 cups baby arugula, 4 cups

  • 1/4 cup thinly sliced fresh basil leaves

Directions

  • Season chicken with 1/2 teaspoon basil and pepper.


  • Melt 1 tablespoon I Can’t Believe It’s Not Butter!® Original Spread in large nonstick skillet over medium-high heat and brown chicken, turning once, 8 minutes.


  • Remove chicken from skillet; set aside.


  • Add remaining 3 Tablespoons I Can’t Believe It’s Not Butter!® Original Spread in same skillet and cook onion, garlic and remaining 1/2 teaspoon basil, stirring occasionally, 3 minutes or until tender.


  • Add broth and wine and bring to a boil over high heat.


  • Reduce heat to low and return chicken to skillet. Simmer, covered, 10 minutes.


  • Stir in beans and simmer, uncovered, stirring occasionally, 5 minutes or until chicken is thoroughly cooked, adding arugula last 2 minutes of cooking time.


  • Transfer bean mixture to serving dish and top with chicken. Sprinkle with fresh basil.

Read Nutritional Facts

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