Best 12 Tuscan Style Chicken With Italian Sautéed Beans Recipes

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Experience the rustic charm of Tuscany with our delectable Tuscan-Style Chicken with Italian Sautéed Beans. This flavorful dish features tender chicken breasts smothered in a rich and aromatic tomato sauce, complemented by an array of fresh vegetables such as bell peppers, onions, and zucchini. The chicken is perfectly seasoned with a blend of Italian herbs and spices, creating a symphony of flavors that will tantalize your taste buds. Alongside the chicken, you'll find a medley of sautéed beans, including cannellini beans, green beans, and chickpeas, tossed in a light and garlicky sauce. This colorful side dish adds a delightful contrast in texture and flavor to the succulent chicken.

This article offers two additional recipes that will elevate your culinary skills. Learn how to prepare a refreshing Tuscan Panzanella Salad, a classic bread salad featuring tomatoes, cucumbers, onions, and basil, all tossed in a tangy vinaigrette dressing. For a sweet and indulgent treat, try our mouthwatering recipe for Italian Lemon Ricotta Cookies. These delicate cookies are infused with lemon zest and ricotta cheese, creating a delightful balance of flavors that will satisfy your sweet cravings.

Here are our top 12 tried and tested recipes!

TUSCAN CHICKEN WITH WHITE BEANS AND WILTED GREENS



Tuscan Chicken with White Beans and Wilted Greens image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 6h12m

Yield 4 servings

Number Of Ingredients 13

2 cups sliced red onions
1 cup sliced fennel bulb
2 cloves garlic, minced
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 cup reduced-sodium chicken broth
4 (5-ounce) skinless chicken breast halves (with bone)
Salt and freshly ground black pepper
2 tablespoons chopped fresh rosemary leaves
1/2 cup sliced roasted red peppers (from water-packed jar)
4 cups chopped Swiss chard leaves
1 crusty loaf of bread
2 tablespoons olive oil
1 clove garlic

Steps:

  • Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.
  • Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.

TUSCAN CHICKEN CUTLETS WITH WHITE BEANS



Tuscan Chicken Cutlets with White Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds thin-cut chicken cutlets
Kosher salt and coarsely ground pepper
1 1/2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 cup buttermilk
1/4 cup extra-virgin olive oil, plus more for frying
2 cloves garlic, minced
2 15-ounce cans cannellini beans, undrained
1/2 cup chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
  • Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
  • Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
  • Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.

Nutrition Facts : Calories 720, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 706 milligrams, Carbohydrate 75 grams, Fiber 18 grams, Protein 49 grams, Sugar 5 grams

TUSCAN CHICKEN WITH WHITE BEANS AND KALE



Tuscan Chicken with White Beans and Kale image

A Tuscan chicken recipe to make right now! Combine pantry ingredients to make this hearty Italian stew with white beans, tender braised boneless chicken thighs, kale and tomato sauce.

Provided by Karen Tedesco

Categories     Chicken

Time 40m

Number Of Ingredients 11

2 pounds boneless, skinless chicken thighs
Kosher salt and fresh ground black pepper
Extra virgin olive oil
½ red onion (thinly sliced)
2 garlic cloves (grated on a Microplane or finely chopped)
3 cups homemade marinara or 1 24-ounce jar prepared sauce
1 15-ounce can white beans (cannellini) (drained)
1 tablespoon chopped fresh rosemary
4 cups Tuscan lacinato or curly kale, torn into pieces
2 thick slices crusty sourdough bread (toasted)
¼ cup freshly grated Parmigiano cheese

Steps:

  • Pat the chicken dry with a paper towel. Season evenly on both sides with salt and pepper.
  • Put 2 tablespoons of the olive oil in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.
  • Flip the chicken over and add the onion and garlic to the pan, stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.
  • Add the sauce, beans, rosemary and 1/2 teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.
  • Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.
  • Drizzle the bread with olive oil and cut into 1/2-inch cubes.
  • Remove the chicken from the heat and stir in the kale until it wilts. Serve in shallow bowls topped with some of the bread and sprinkled with the cheese.

Nutrition Facts : Calories 647 kcal, Carbohydrate 87 g, Protein 49 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 146 mg, Sodium 1699 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving

TUSCAN STYLE ROASTED CHICKEN



Tuscan Style Roasted Chicken image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

One 6-pound whole chicken, cut into 8 pieces
Kosher salt and freshly cracked black pepper
Olive oil, for cooking
3 cloves garlic, sliced
4 ounces dry vermouth
2 beefsteak tomatoes, cut into eighths
1/2 cup pitted green olives (your favorite kind)
Small bundle fresh oregano, tied with butcher's twine
1 1/2 cups chicken stock
2 tablespoons unsalted butter
Fresh basil, torn, for serving

Steps:

  • Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat.
  • Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly sauté until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve.

TUSCAN CHICKEN AND BEANS



Tuscan Chicken and Beans image

Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup reduced-sodium chicken broth
2 tablespoons sun-dried tomatoes (not packed in oil), chopped
1 can (15-1/2 ounces) cannellini beans, rinsed and drained

Steps:

  • In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

TUSCAN CHICKEN WITH BEANS



Tuscan Chicken with Beans image

This healthy Tuscan Chicken with White Beans is an easy skillet chicken dinner recipe that comes together in about 20 minutes.

Provided by Deborah

Categories     Dinner

Time 1h30m

Number Of Ingredients 15

1/3 cup extra-virgin olive oil
3 cloves garlic, minced
1/8 cup lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon dried parsley
1 teaspoon dried rosemary
4 tablespoons extra-virgin olive oil
1-1/2 pounds chicken breast, cut into cubes
1/2 large onion, thinly sliced
2-3 tablespoons sun-dried tomatoes packed in oil, chopped
1-1/2 cup cannelloni beans, rinsed and drained
3 large cloves garlic, smashed and peeled
salt and freshly ground black pepper to taste
parmesan cheese or fontina cheese for serving

Steps:

  • Place all of the ingredients in a large plastic bag.
  • Add the chicken to the marinade, seal the bag and refrigerate for a minimum of 2 hours.
  • Heat the olive oil in a large pan over medium heat and add the marinated chicken cubes.
  • Cook the chicken until it browns nicely on all sides, about 3 to 5 minutes.
  • Add the onion and garlic and sauté for 2 to 3 minutes.
  • Add the sun-died tomatoes and beans and cook over low-heat for another 4 to 5 minutes until the beans are heated through and a lovely sauce begins to form around the chicken pieces.

TUSCAN-STYLE CHICKEN



Tuscan-Style Chicken image

I found this Italian-style chicken recipe in a magazine and tweaked it to my family's tastes. I have taken it to potlucks and served it at dinner parties and no one ever guesses that it's made in the slow cooker. I serve this chicken entree with crusty bread and spinach salad with lemon vinaigrette. -Mary Watkins, Little Elm, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 4 servings.

Number Of Ingredients 13

2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
10 small red potatoes (about 1 pound), quartered
1 medium onion, chopped
1 can (6 ounces) tomato paste
2 fresh rosemary sprigs
4 garlic cloves, minced
1 teaspoon olive oil
1/2 teaspoon dried basil
1 teaspoon Italian seasoning, divided
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained

Steps:

  • In a 5-qt. slow cooker, combine the first eight ingredients. Stir in 1/2 teaspoon Italian seasoning. Place chicken on top. Sprinkle with salt, pepper and remaining Italian seasoning. Top with olives., Cover and cook on low for 6-7 hours or until chicken is tender. Discard rosemary sprigs before serving.

Nutrition Facts :

TUSCAN CANNELLINI BEANS



Tuscan Cannellini Beans image

An amazing side dish to Italian meats--pairs especially well with porchetta. I have a hard time finding dry cannellinis, so this recipe calls for canned. But if you can find the dry, I'd roll with that.

Provided by Brian Genest

Categories     Side Dish

Time 1h30m

Yield 8

Number Of Ingredients 16

1 tablespoon butter
1 cup chopped pancetta
½ cup chopped white onion
⅓ cup chopped carrots
⅓ cup chopped celery
2 tablespoons garlic, minced
½ cup dry white wine
2 (15 ounce) cans cannellini beans, drained and rinsed
2 cups chicken stock
½ cup grated Parmesan cheese
⅓ cup heavy cream
2 teaspoons chopped fresh rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1 bay leaf
salt and ground black pepper to taste

Steps:

  • Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.
  • Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
  • Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.

Nutrition Facts : Calories 216 calories, Carbohydrate 17.9 g, Cholesterol 31.4 mg, Fat 10.3 g, Fiber 4.6 g, Protein 9.5 g, SaturatedFat 5.1 g, Sodium 798.4 mg, Sugar 1.3 g

TUSCAN BEANS IN SUMMERY TOMATO RAGù



Tuscan Beans in Summery Tomato Ragù image

Provided by Kay Chun

Categories     Bean     Tomato     Side     Vegetarian     High Fiber     Father's Day     Dinner     Summer     Healthy     Potluck     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 pounds dried cannellini or Great Northern beans, picked over and rinsed
2 pints grape tomatoes (about 1 pound)
1 small onion, finely chopped
1 celery rib, thinly sliced
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
3 thyme sprigs
1 teaspoon sugar
1/2 cup grated Parmigiano-Reggiano
Accompaniment: crusty bread

Steps:

  • Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
  • Cover beans with water by 2 inches in a 5-to 6-quart pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 2 cups cooking water, then drain beans.
  • Halve 1 cup tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.
  • Preheat oven to 450°F with rack in middle.
  • Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato purée, thyme, sugar, 3/4 teaspoon salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining tablespoon butter, then stir in beans.
  • Transfer to a 3-quart shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).
  • What to drink:
  • Avignonesi Rosso di Toscana '05

TUSCAN CHICKEN WITH WARM BEAN SALAD



Tuscan Chicken with Warm Bean Salad image

Provided by Alan Herman

Categories     Bean     Chicken     Bake     Broil     Marinate     Lemon     Rosemary     Winter     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 4- to 4 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons olive oil
3 tablespoons chopped fresh rosemary or 3 teaspoons dried
2 1/2 tablespoons grated lemon peel
1/2 teaspoon sugar
3 15-ounce cans cannellini (white kidney beans), rinsed, drained

Steps:

  • Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
  • Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
  • Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
  • Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

TUSCAN-STYLE CHICKEN WITH ITALIAN SAUTéED BEANS RECIPE



Tuscan-Style Chicken With Italian Sautéed Beans Recipe image

Provided by know1der

Number Of Ingredients 20

Chicken
4 oz fresh mozzarella cheese, thinly sliced
1 lb boneless chicken cutlets
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/4 cup white wine
1 cup fresh pre-sliced mushrooms
1 bag fresh baby spinach leaves (5-6 oz)
1 (14.5-oz) can Italian-style diced tomatoes (drained)
Italian Beans
1/2 cup roasted red peppers
3 fresh basil leaves
2 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
2 (15-19-oz) cans cannellini beans (drained; rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Steps:

  • Chicken Slice cheese. Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add chicken; cook 3-4 minutes on one side or until golden. Turn chicken, add remaining ingredients (except cheese) and cover; cook 4-5 minutes or until chicken is 165°F. Remove pan from heat. Top chicken with cheese and cover; let stand 2-3 minutes to melt cheese. Serve. Italian beans Cut peppers into 1/4-inch slices. Stack basil leaves and roll tightly; slice thinly into fine ribbons. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add garlic, peppers, and remaining ingredients (except basil); cook and stir 8-10 minutes or until beans are thoroughly heated. Stir in basil and reduce heat to low; cook 1-2 more minutes or until fragrant. Serve.

TUSCAN CHICKEN AND BEANS



Tuscan Chicken and Beans image

Picked up this recipe while visiting in the States. Its really simple, tasty and healthy too! Enjoy..

Provided by Miraklegirl

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 sprig fresh rosemary, chopped
1 lb chicken tenderloins, cut into bite size pieces
cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19 ounce) can cannellini beans (undrained)
1 cup chicken broth
2 tablespoons sun-dried tomatoes, julienned
2 tablespoons cornstarch
1/4 cup water

Steps:

  • Preheat large saute pan on medium high 2-3 minutes.
  • Spray pan with cooking spray.
  • Add chicken to pan; sprinkle with rosemary, salt and pepper.
  • Cook 2 minutes, stirring occasionally.
  • Add beans, broth, and tomatoes.
  • Stir cornstarch and water together and, stirring continuously, slowly add to pan.
  • Heat to a boil; then reduce heat to medium and simmer 5 minutes.

Nutrition Facts : Calories 346, Fat 2.7, SaturatedFat 0.7, Cholesterol 65.8, Sodium 456.8, Carbohydrate 38.7, Fiber 8.8, Sugar 1.3, Protein 40.9

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment with different herbs and spices. Tuscan cuisine is known for its bold flavors, so don't be afraid to add a little something extra to your dish.
  • Cook the chicken until it is cooked through, but not overcooked. Overcooked chicken will be dry and tough.
  • Serve the chicken with a side of sautéed beans. This is a classic Tuscan side dish that is both simple and delicious.

Conclusion:

Tuscan-style chicken with Italian sautéed beans is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful sauce made with white wine, tomatoes, and herbs, and the beans are sautéed with garlic, olive oil, and herbs. This dish is sure to please everyone at your table.

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