Sam's Swanson Balsamic Rosemary Chicken and White Beans
Thin chicken cutlets simmer in a quick balsamic rosemary pan sauce with white beans, tomatoes, and spinach.
Prep: 12 · Cook: 23 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (184 reviews)
INSPIRED BY
Swanson — Balsamic Rosemary Chicken | Swanson Recipes (website)
Swanson's Balsamic Rosemary Chicken inspired a quicker stovetop supper, expanded with white beans and wilted spinach.
Story
I started with [Swanson's Balsamic Rosemary Chicken](https://www.campbells.com/swanson/recipes/balsamic-rosemary-chicken/) and changed it into a quick skillet meal for a regular school night. Thin cutlets cook while the balsamic broth turns into a glossy sauce, and white beans make it filling without a side dish. My kindergartner went for the tomatoes first, while the picky one was happy to keep the spinach in a little pile.
By sam
Ingredients
- 1 pound thin-sliced boneless, skinless chicken cutlets
- 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small shallot, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1/2 cup Swanson Chicken Broth
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1 tablespoon unsalted butter
- Finely grated lemon zest, for serving
Instructions
- Pat the chicken dry and season both sides with the salt and pepper.
- Warm the olive oil in a large skillet over medium-high heat. Sear the cutlets for 3 minutes per side until golden and cooked to 165 F, then transfer them to a plate.
- Lower the heat to medium. Add the shallot and cook for 2 minutes, then stir in the garlic and rosemary for 30 seconds.
- Whisk in the Swanson Chicken Broth, balsamic vinegar, and Dijon, scraping up the browned bits. Add the beans and tomatoes and simmer for 4 minutes.
- Stir in the spinach and butter until the greens wilt. Return the chicken and any juices to the skillet and simmer for 2 minutes to warm through.
- Spoon the beans and sauce around the chicken, finish with lemon zest, and serve warm.
Chef Tips
- Thin cutlets cook quickly, check the thickest one and remove it as soon as it reaches 165 F.
- Let the broth, balsamic, and Dijon bubble gently so the sauce reduces without scorching.
- Use baby kale in place of spinach, or add a splash of broth if you want extra sauce for bread.
- Refrigerate leftovers for up to 3 days and reheat covered with a spoonful of broth.
Cook's Notes
- Thin cutlets cook quickly, check the thickest one and remove it as soon as it reaches 165 F.
- Let the broth, balsamic, and Dijon bubble gently so the sauce reduces without scorching.
- Use baby kale in place of spinach, or add a splash of broth if you want extra sauce for bread.
- Refrigerate leftovers for up to 3 days and reheat covered with a spoonful of broth.