Cheesy Ground Chicken Skillet
This Italian style ground chicken skillet with cannellini beans, diced tomatoes, spinach and two cheeses is an easy, flavorful all-in-one-pan dinner that’s ready in just 25 minutes!
Yield: 4 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb. lean ground chicken (I use 90% lean)
- 1 ½ teaspoons dried Italian seasoning
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 (14.5 oz.) can cannellini beans, rinsed and drained
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 3 cups fresh baby spinach
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Heat oil in a large nonstick skillet over medium heat. Add the onion and sauté for about 5 minutes, until tender. Add the garlic and cook for another 30 seconds, until fragrant.
- Add the ground chicken and cook, breaking it up with a spoon, until cooked through, about 7-8 minutes. Drain any excess liquid from the pan at this point.
- Add the Italian seasoning, kosher salt and black pepper. Stir well to combine.
- Add the beans and tomatoes and stir well to mix. Add the spinach and stir into the chicken mixture until slightly wilted, about 2 minutes.
- Mix in the Parmesan cheese then sprinkle the mozzarella cheese on top. Cover the pan and let melt for 1-2 minutes. Serve immediately.
Notes
Ground chicken: I prefer the regular ground chicken, about 90% lean, not ground chicken breast, because it has a bit more fat and flavor.
Cannellini beans: These are tender and creamy and work great in this recipe. You could also use Great Northern beans if that’s what you have on hand.
Diced tomatoes: The fire-roasted diced tomatoes give this dish some extra oomph, but regular diced or petite diced tomatoes would be fine to use, too.
Spinach: I like the extra greens and veggies from the spinach, but you could skip this if you’re not a fan. Or if you want to add an extra veggie or swap this out, I think zucchini would be great here. Chop it up and sauté it along with the onion.
Spicy: If you want a little kick, you could add ¼ teaspoon red pepper flakes with the other seasonings. You could also serve this with hot sauce.
Tip: Be sure to drain any excess liquid after the ground chicken is cooked through. You may also have some at the end, from the tomatoes and spinach, but I find just using a slotted spoon, or a regular spoon that you slightly drain before serving, works great.
Leftovers: Leftovers, once cooled, can be kept in a covered container in the refrigerator for up to 5 days. Reheat in a skillet on the stove or in a bowl in the microwave.
Nutrition
Serving: 1serving | Calories: 451kcal | Carbohydrates: 20g | Protein: 41g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 146mg | Sodium: 769mg | Fiber: 5g | Sugar: 3g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
