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Creamy Tuscan Chicken, Butter Bean & Fennel Skillet

This Creamy Tuscan Chicken, Butter Bean & Fennel Skillet is the perfect balance of cozy and fresh. Tender chicken, caramelized fennel, creamy mascarpone, and buttery beans come together in a rich yet bright skillet dinner packed with Mediterranean-inspired flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • Olive oil
  • 3 chicken breasts sliced
  • 15 oz can butter beans rinsed and drained
  • 2 fennel bulbs sliced
  • 3 leeks sliced
  • 5 garlic cloves minced
  • ½ cup oil-packed sun-dried tomatoes drained and sliced
  • 2 tsp thyme
  • 2 tsp parsley
  • ½ cup dry white wine
  • 2 cups chicken broth
  • 1 tsp red chili flakes more or less to taste
  • 2 cups spinach
  • 4 tbsp butter
  • ½ cup mascarpone cheese
  • 1 tbsp lemon juice
  • Salt to taste
  • Pepper to taste

Method
 

  1. Wash and prepare all produce.
  2. Heat a large sauté pan or deep skillet over medium heat with a light drizzle of olive oil. Add the chicken and cook until lightly golden and cooked through. Remove from the pan and set aside.
  3. Add 1 tablespoon olive oil to the same pan. Add the sliced fennel and cook for about 10 minutes, stirring occasionally, until softened and lightly caramelized on the edges.
  4. Add the leeks and garlic and cook for another 4–5 minutes until the leeks are tender and translucent.
  5. Stir in the sun-dried tomatoes, butter beans, thyme, and parsley. Cook for 2–3 minutes to build flavor.
  6. Pour in the white wine and let it bubble for 2–3 minutes to reduce slightly.
  7. Add the chicken broth, red chili flakes, spinach, cooked chicken, salt, and pepper. Bring to a gentle simmer and cook until the broth reduces by about half, around 8–10 minutes.
  8. Remove the skillet from the heat. Stir in the butter, mascarpone, and lemon juice until smooth and creamy.
  9. Taste and adjust seasoning as needed before serving.