Tuscan White Bean Chicken Skillet

1. 1Pat the chicken thigh dry and season both sides with half the salt and black pepper.
2. 2Heat the olive oil in a large pan over medium-high heat and cook the chicken thigh for 5 minutes on each side until golden brown and cooked through (internal temp 74°C).
3. 3Remove the chicken from the pan and set aside on a plate to rest.
4. 4In the same pan, lower the heat to medium and cook the chopped onion for 3 minutes until soft.
5. 5Add the chopped garlic and cook for 30 seconds until fragrant.
6. 6Stir in the tomato paste and cook for 1 minute, then pour in the chicken stock and scrape up any browned bits from the bottom of the pan.
7. 7Add the cherry tomatoes and drained, rinsed cannellini beans to the pan, and let it simmer uncovered for 8 minutes until the tomatoes soften and the liquid reduces slightly.
8. 8Stir in the baby spinach and cook for 1-2 minutes until wilted.
9. 9Slice the rested chicken thigh and return it to the pan to warm through for 1 minute, then season with the remaining salt and pepper to taste.
10. 10Plate the bean and tomato mixture, top with the sliced chicken, and finish with grated Parmesan and torn basil leaves.

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