Balsamic Chicken with White Beans and Wilted Spinach
Pan-seared chicken breasts glazed in balsamic vinegar paired with a savory broth of caramelized onions, white beans, and fresh spinach. This one-skillet dinner balances bright acidity with earthiness, delivering restaurant-quality results in under 30 minutes. Perfect for weeknight dinners or meal prep, the dish works equally well for a casual family table or when entertaining. Rachael Ray's version strips away complexity while maximizing flavor through layered cooking techniques and quality ingredients.
Ingredients
- 2 tablespoon balsamic vinegar
- 4 tablespoon 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
- ¼ teaspoon red pepper flakes
- salt(optional)
- black pepper(optional)
- 1 bay leaf
- ¾ cup white wine
- 2 cup chicken stock
- 1 14 ounce can cannellini beans, drained and rinsed
- 1 12 ounce baby spinach, washed and patted dry
- ½ cup fresh flat leaf parsley, chopped
- 1 lemon, juice only
Instructions
- 1
Combine balsamic vinegar, 2 tablespoons olive oil, and steak seasoning in a shallow dish.
- 2
Coat chicken breasts in the mixture and set aside.
- 3
Heat a large skillet over medium-high heat with remaining 2 tablespoons oil.
- 4
Add onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf; cook and stir until onions brown.
- 5
Pour in white wine and chicken stock, bring to a simmer, and cook.
- 6
Heat another large skillet over medium-high heat; add marinated chicken and cook on each side.
- 7
Transfer chicken to a plate and cover loosely with foil to rest.
- 8
Add cannellini beans to the onion skillet and stir to combine.
- 9
Cook until beans are heated through.
- 10
Remove from heat, discard bay leaf, and stir in spinach, parsley, and lemon juice.
- 11
Toss until spinach wilts completely.
- 12
Plate beans and spinach, top with sliced chicken arranged on an angle.
Tips
Marinate chicken while prepping other ingredients to maximize flavor absorption without extending cook time.
Pat spinach completely dry before adding to avoid excess liquid that dilutes the broth's seasoning.
Slice chicken against the grain at an angle for a more elegant presentation and better fork tenderness.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of stock to restore moisture.
Prepare marinade and chop all vegetables up to 8 hours ahead. Do not cook chicken or spinach in advance; both are best served fresh.
Serve immediately while spinach is tender and chicken is warm. Pair with crusty bread to soak up the broth, or serve over pasta or rice.
Common Mistakes
Skip marinating to avoid dry chicken; the balsamic coating protects moisture during searing.
Don't overcook spinach to avoid mushy texture; add at the very end off heat.
Avoid skipping the rest period for chicken; it redistributes juices for tenderness.
Substitutions
alters flavor profile
full control
FAQ
Can I make this ahead of time?
Cook the broth and beans ahead, but sear chicken and add spinach just before serving. Reheating wilted spinach turns it mushy. Chicken can be cooked 2 hours ahead and reheated gently.
What if I don't have white wine?
Replace with an equal amount of chicken stock or dry vermouth. Skip alcohol entirely with 3/4 cup additional stock, though you'll lose the subtle acidity that balances the balsamic.
Can I freeze this dish?
Freeze the broth with beans separately for up to 2 months; do not freeze spinach or cooked chicken. Thaw broth overnight in the fridge, reheat, then cook fresh chicken and spinach.