Pan-Seared Chicken with Italian White Bean and Rosemary Ragout

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Tender pan-seared chicken breasts nestled in a savory ragout of white beans, fresh rosemary, and tomatoes. This Italian-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 can (15 oz), drained and rinsed canned white beans (cannellini or navy)
• 1 cup diced tomatoes
• 1 tbsp, chopped fresh rosemary
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside, keeping warm.
3. Step 3: In the same skillet, add remaining 1 tbsp olive oil and sauté 1 medium diced yellow onion and 3 minced garlic cloves over medium heat for 3-4 minutes until soft and fragrant.
4. Step 4: Stir in 1 can (15 oz) drained white beans, 1 cup diced tomatoes, 1 tbsp chopped fresh rosemary, and 1/2 cup chicken broth. Simmer for 6-8 minutes until the mixture thickens slightly and flavors meld.
5. Step 5: Finish the ragout by stirring in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley. Return chicken to the skillet, spoon ragout over, and serve immediately.