Pan-Seared Chicken with White Bean and Spinach Ragout

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Pan-seared and served over a savory ragout of white beans, fresh spinach, and garlic for a hearty high-protein dinner. This Mediterranean-inspired high-protein recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, cannellini beans, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 can (15 oz), drained and rinsed cannellini beans
• 4 cups, roughly chopped fresh spinach
• 3 cloves, minced garlic cloves
• 3 tbsp olive oil
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 tsp (optional) red pepper flakes

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 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F; remove from skillet and keep warm.
2. Step 2: In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves, sauté for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 can (15 oz) drained and rinsed cannellini beans and 1/2 cup chicken broth to the skillet, simmer for 3-4 minutes until the broth reduces slightly.
4. Step 4: Stir in 4 cups roughly chopped fresh spinach, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (optional). Cook for 2 minutes until spinach wilts and the ragout thickens slightly.
5. Step 5: Serve the chicken breasts topped with the warm white bean and spinach ragout.