Name: Rosemary Chicken with Spinach & Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 can (14-1/2 ounces) stewed tomatoes; 4 boneless skinless chicken breast halves (6 ounces each); 2 teaspoons dried rosemary, crushed; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 teaspoons olive oil, divided; 1 package (6 ounces) fresh baby spinach; 2 garlic cloves, minced; 1 can (15 ounces) cannellini beans, rinsed and drained

Why You’ll Love This Recipe

This recipe is packed with protein, fiber, and fresh flavors, making it both nutritious and delicious. The stewed tomatoes create a light, savory base, while fresh spinach and cannellini beans add texture and color. Quick to prepare and easy to customize, it’s a well-rounded, one-pan meal that feels fresh yet comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (14-1/2 ounces) stewed tomatoes
4 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons olive oil, divided
1 package (6 ounces) fresh baby spinach
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained

Directions

Preheat oven to 375°F (190°C).
Season chicken breasts with rosemary, salt, and pepper.
In a large oven-safe skillet, heat 2 teaspoons olive oil over medium-high heat. Sear chicken 3–4 minutes per side until lightly browned. Remove from skillet and set aside.
Add remaining olive oil to the skillet and sauté garlic for 1 minute until fragrant.
Stir in stewed tomatoes, spinach, and cannellini beans. Cook for 2–3 minutes until spinach is wilted.
Return chicken to the skillet, spooning some tomato mixture over the top.
Transfer skillet to the oven and bake 15–20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Serve warm, spooning extra tomato and bean mixture over the chicken.

Servings and Timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Use fresh rosemary instead of dried for a more aromatic flavor.
Substitute cannellini beans with chickpeas or kidney beans.
Add red pepper flakes for a slight kick.
Serve over cooked quinoa, rice, or pasta for a more filling meal.
Swap baby spinach for kale or Swiss chard for extra greens.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave.

FAQs

Can I make this recipe ahead of time?

Yes, prepare the tomato, spinach, and bean mixture ahead and add freshly cooked chicken before serving.

Can I use frozen spinach?

Yes, but thaw and drain well before adding to prevent excess liquid.

Is this recipe low-carb?

Yes, it’s naturally low-carb and packed with protein and fiber.

Can I grill the chicken instead of searing?

Absolutely, grill the chicken and add it to the tomato-spinach-bean mixture at the end.

What side dishes pair well with this?

Light sides like cauliflower rice, mashed potatoes, or a simple green salad complement this dish nicely.

Conclusion

Rosemary Chicken with Spinach & Beans is a wholesome, quick, and flavorful meal that combines tender chicken with fresh vegetables and hearty beans. With minimal prep and maximum taste, it’s a versatile dish perfect for healthy weeknight dinners or casual gatherings.