Delicious chicken dinner perfect for entertaining as you can do most of the prep ahead of time and just bake and serve!
Prep Time 35minutes
Total Time 1hour15minutes
Carbs (g): 41
4pieceschicken (any type: bone-in or boneless, white or dark, skinless or not)
3cupsfresh spinach OR 3/4 cup frozen spinach, thawed and very well drained
2(15-ounce) cans cannellini, navy or other white beans, rinsed and drained
1(15-ounce) can diced tomatoes, undrained
salt and pepper, to taste
Preheat oven to 350° F.
Cook bacon until crisp in large ovenproof skillet or Dutch oven (see notes if you do not have a pan that can go from stove to oven). Remove bacon and place on paper towel to drain. Leave the bacon fat in the pan.
Brown chicken pieces in the bacon fat over medium-high heat. When golden brown, remove chicken and place on paper towel with the bacon.
Add onion to pan and cook over medium heat until just starting to turn golden. Add spinach, cannellini beans, tomatoes, rosemary, salt and pepper. Crumble bacon into the pan. Mix well and remove from heat.
Place chicken pieces over the bean mixture, skin or “nice” side up. Bake, uncovered, for 40 minutes or until instant-read meat thermometer inserted in the thickest part of the chicken but not touching bone registers 165° F. Serve immediately if desired.
To serve later, cover and refrigerate for up to 48 hours. Reheat in 350° F. oven, covered, for about 20 minutes until bean mixture bubbles. May also be frozen for up to three months; thaw in refrigerator before reheating or allow up to an hour in oven if not thawed.
If you do not have a pan that can go from stove to oven, use a skillet and transfer to a casserole before putting in the oven.
Baked Tuscan Chicken
Amount Per Serving
Calories 286Calories from Fat 81
% Daily Value*
Saturated Fat 3g15%
Vitamin A 2235IU45%
Vitamin C 19.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.