Balsamic Chicken With White Beans And Wilted Spinac

Name: Balsamic Chicken With White Beans And Wilted Spinach-Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons balsamic vinegar; 4 tablespoons extra virgin olive oil; 1 tablespoon McCormick's Montreal Brand steak seasoning; 4 boneless skinless chicken breasts; 2 medium onions, thinly sliced; 4 large garlic cloves, minced; 1 teaspoon dried thyme; 1/4 teaspoon red pepper flakes; salt; black pepper; 1 bay leaf; 3/4 cup white wine; 2 cups chicken stock; 1 (14 ounce) can cannellini beans; 1 (12 ounce) sack Baby Spinach, washed and patted dry; 1/2 cup fresh flat leaf parsley, chopped; 1 lemon, juice of

Servings: persons

2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
4 boneless skinless chicken breasts
2 medium onions, thinly sliced
4 large garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
salt
black pepper
1 bay leaf
3/4 cup white wine
2 cups chicken stock
1 (14 ounce) can cannellini beans
1 (12 ounce) sack Baby Spinach, washed and patted dry
1/2 cup fresh flat leaf parsley, chopped
1 lemon, juice of

1
In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil and steak seasoning.
2
Coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach.
3
Heat a large skillet over medium-high heat with the remaining 2 tablespoons oil.
4
Add in onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
5
Cook/stir until the onions are a little brown, 3-4 minutes.
6
Add the white wine and chicken stock, bring to a bubble, and cook 5 minutes.
7
Heat another large skillet over med-high heat; when it is hot, add the chicken breast; cook 5-6 minutes on each side.
8
Remove the chicken to a plate, cover loosely with foil and let rest a few minutes.
9
Add cannellini beans to the skillet with the onions; stir to combine.
10
Cook about 2 minutes or until beans are heated through.
11
Turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.
12
Toss and stir until the spinach wilts.
13
To serve: place a portion of the white beans and wilted spinach on each plate; thickly slice each chicken breast on an angle and arrange over the beans and spinach.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons balsamic vinegar, 4 tablespoons extra virgin olive oil, 1 tablespoon McCormick's Montreal Brand steak seasoning, 4 boneless skinless chicken breasts, and more.

Yes, Balsamic Chicken With White Beans And Wilted Spinach-Rachael Ray falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Balsamic Chicken With White Beans And Wilted Spinach-Rachael Ray

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions