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Creamy Sun-Dried Tomato Chicken and White Beans

Chicken and white beans simmered in a creamy sun-dried tomato skillet sauce for an easy cozy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Skillet
  • 1 1/4 pounds boneless skinless chicken thighs cut into bite-size pieces
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 garlic cloves minced
  • 1/3 cup sun-dried tomatoes chopped
  • 3/4 cup chicken broth
  • 1 15-ounce can cannellini beans drained and rinsed
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan

Equipment

  • Large skillet
  • Wooden spoon

Method
 

  1. Season the chicken with salt and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes, until lightly golden.
  3. Add the garlic and chopped sun-dried tomatoes. Cook for 30 seconds.
  4. Stir in the chicken broth and cannellini beans. Simmer for 3 to 4 minutes.
  5. Add the heavy cream and Parmesan, then stir until the sauce is smooth and lightly thickened.
  6. Cook for 2 to 3 minutes more until the chicken is fully cooked and coated in the sauce. Serve warm.

Notes

Tip: Add a splash of broth if the sauce thickens too much while standing.