Usually when I look at a recipe I have a decent idea of how the flavors and textures will taste together. I found this one in an old recipe file on my computer that I had made years and years ago. I didn’t remember making or eating it previously, but chicken/bacon/beans/tomatoes/spinach is always a winning combo, so I knew it would be good. What surprised me though, was how truly good it was. I definitely won’t be going another 10 years before making this again.
The chicken comes out perfectly juicy without any of the dryness that plagues chicken breasts. And the bean mixture simmers as the chicken cooks, creating a flavorful stewed accompaniment. Although we ate it with just the chicken, some crusty bread served on the side to sop up the bacon-bean goodness wouldn’t be a bad choice.
- 4 large boneless, skinless chicken breasts
- 5 slices bacon (preferably thick cut)
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 2 sprigs rosemary, finely chopped
- 4 cups lightly packed spinach leaves, torn or roughly chopped
- 2 (16 oz) cans cannellini or great northern beans, rinsed and drained
- ½ lb cherry tomatoes, halved
- ¾ cup chicken stock
- Salt and freshly ground pepper, to taste
- Preheat oven to 350 degrees F.
- In a large oven-safe skillet, cook bacon on medium heat until cooked and crisp. Remove bacon from pan, chop and set aside. Reserve 1-2 tablespoons of drippings in the pan. Season chicken with salt and pepper, and add to pan. Sear chicken, about 3-4 minutes per side, until golden. Remove from pan and set aside.
- Add onions to the pan and cook for about 5 minutes, until onions start to look translucent. Add garlic and rosemary and cook until very fragrant, about 1-2 minutes. Add in spinach, beans, tomatoes, and reserved bacon. Add chicken stock. Cook for about 2 minutes until spinach is wilted and stock is simmering. Season with freshly ground pepper and salt, to taste, if needed. Arrange reserved chicken over the bean mixture and pour in any accumulated juices. Place in preheated oven and cook until chicken reaches an internal temperature of 165 degrees F and juices are clear, about 25 minutes (will vary based on thickness of breasts). Remove from oven and serve.
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