Rosemary Chicken with Spinach & Beans Recipe
Rosemary Chicken with Spinach & Beans Recipe photo by Taste of Home
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Rosemary Chicken with Spinach & Beans Recipe

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With two young boys constantly on-the-go, I’m always looking for ways to simplify meals. Since this recipe uses just one skillet, it's a cinch to prepare when I only have a half-hour to make dinner for a hungry family. —Sara Richardson, Littleton, Colorado
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 can (14-1/2 ounces) stewed tomatoes
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 teaspoons olive oil, divided
  • 1 package (6 ounces) fresh baby spinach
  • 2 garlic cloves, minced
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

Nutritional Facts

1 chicken breast half with 3/4 cup sauce: 348 calories, 9g fat (2g saturated fat), 94mg cholesterol, 729mg sodium, 25g carbohydrate (5g sugars, 6g fiber), 41g protein Diabetic Exchanges: 1 starch, 5 lean meat, 2 vegetable, 1 fat.


  1. Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm.
  2. In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken. Yield: 4 servings.
Originally published as Rosemary Chicken with Spinach & Beans in Simple & Delicious October/November 2013, p25

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Noreen2015 249847
Reviewed Jun. 27, 2016

"Pretty good! I liked the combination of the beans, spinach and stewed tomatoes. Surprisingly tasty. The time given to saut? the chicken is way too long. You only need 2-3 minutes per side if the cutlets are 1/4 inch thick. I will make this again but probably make some modifications. Great dish for summer - lo-cal, nutritious, and satisfying."

12Knights4Mari 243071
Reviewed Feb. 2, 2016

"This is just delicious. I used a lot more garlic, but that's the only change I made. Definitely a keeper. I have a question, though: Why is it, when I try to pin this recipe, does it only pin the photo? I always have to Google it because the pin won't work."

Cook_aholic 234979
Reviewed Oct. 15, 2015

"Really liked this recipe. Since I have a family member that cannot have sodium, I did use canned tomatoes with no salt added and the same for white beans. I also substituted the half tsp of salt with a salt substitute. Good recipe and very versatile."

mkaskela 123230
Reviewed May. 14, 2014

"Simple & delicious."

nleather 212277
Reviewed Dec. 12, 2013

"Excellent recipe."

Jill W. 182847
Reviewed Nov. 12, 2013

"Loved the rosemary flavor and the simplicity of the recipe! Have made this more than once already."

5305194790 177860
Reviewed Nov. 7, 2013

"Delicious, easy to prepare and very healthy! I did increase the amount of garlic."

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