Creamy Tuscan Skillet
Creamy Tuscan Chicken, Butter Bean & Fennel Skillet
Ingredients
Olive oil
3 chicken breasts sliced
15 oz can butter beans rinsed and drained
2 fennel bulbs sliced
3 leeks sliced
5 garlic cloves minced
½ cup oil-packed sun-dried tomatoes drained and sliced
2 tsp thyme
2 tsp parsley
½ cup dry white wine
2 cups chicken broth
1 tsp red chili flakes more or less to taste
2 cups spinach
4 tbsp butter
½ cup mascarpone cheese
1 tbsp lemon juice
Salt to taste
Pepper to taste
Method
Wash and prepare all produce.
Heat a large sauté pan or deep skillet over medium heat with a light drizzle of olive oil. Add the chicken and cook until lightly golden and cooked through. Remove from the pan and set aside.
Add 1 tablespoon olive oil to the same pan. Add the sliced fennel and cook for about 10 minutes, stirring occasionally, until softened and lightly caramelized on the edges.
Add the leeks and garlic and cook for another 4–5 minutes until the leeks are tender and translucent.
Stir in the sun-dried tomatoes, butter beans, thyme, and parsley. Cook for 2–3 minutes to build flavor.
Pour in the white wine and let it bubble for 2–3 minutes to reduce slightly.
Add the chicken broth, red chili flakes, spinach, cooked chicken, salt, and pepper. Bring to a gentle simmer and cook until the broth reduces by about half, around 8–10 minutes.
Remove the skillet from the heat. Stir in the butter, mascarpone, and lemon juice until smooth and creamy.
Taste and adjust seasoning as needed before serving.
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This Creamy Tuscan Chicken Skillet is not only bursting with rich flavors but is also a wonderfully balanced meal featuring a blend of fresh vegetables and hearty protein. What makes this recipe stand out is the use of fennel bulbs and leeks, which add a subtle sweetness and depth to the dish. Cooking the fennel until lightly caramelized enhances its natural flavor, creating a delightful base for the sauce. Adding butter beans is a great way to introduce a creamy texture and plant-based protein that complements the chicken. Sun-dried tomatoes bring a slightly tangy and intense taste, which contrasts beautifully with the creamy mascarpone cheese stirred in at the end. The mascarpone helps achieve that luscious, velvety sauce that coats every ingredient. Using dry white wine and chicken broth as the liquid base elevates the dish with layers of aromatic complexity. The red chili flakes add a customizable hint of heat, so you can adjust it to your taste preference. Fresh herbs like thyme and parsley bring freshness and an earthy aroma that perfectly balances the richness. One tip from my personal experience is to be careful not to overcook the spinach; adding it towards the end and letting it wilt gently preserves its vibrant color and nutritional value. Also, letting the broth reduce by about half concentrates the flavors and thickens the sauce without needing additional thickeners. This recipe works well for those following gluten-free diets and can easily be doubled for meal prep. Serve it alongside a simple green salad or roasted vegetables to create a complete, wholesome meal. The combination of creamy, savory, and slightly tangy flavors makes this Tuscan skillet a go-to recipe for both weeknight dinners and casual entertaining.