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Rosemary Chicken with Spinach & Beans Recipe

Rosemary Chicken with Spinach & Beans Recipe

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. YIELD: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


  • 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.

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: 5 lean meat, 2 vegetable, 1 starch, 1 fat.

Reviews for Rosemary Chicken with Spinach & Beans

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dylan's mama User ID: 4441033 256720
Reviewed Nov. 13, 2016

"One of our favorite dishes--delicious and healthy! I cook mine in a large cast-iron skillet and it comes out perfect every time. We like to serve it with a generous sprinkling of freshly grate parmesan."

Noreen2015 User ID: 8570042 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 User ID: 1697950 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 User ID: 797539 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 User ID: 6061564 123230
Reviewed May. 14, 2014

"Simple & delicious."

nleather User ID: 1150741 212277
Reviewed Dec. 12, 2013

"Excellent recipe."

Jill W. User ID: 5635070 182847
Reviewed Nov. 12, 2013

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

5305194790 User ID: 4639340 177860
Reviewed Nov. 7, 2013

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

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