Chicken with smoky beans and spinach

Total Time
25 min
10 min
15 min
Smoked paprika is the secret spice to this stove-top dish’s distinct flavor. Brimming with two varieties of filling beans and fresh wilted spinach, this chicken recipe is essentially a one-dish meal. Although it’s hearty enough to stand alone, try stirring in some halved grape tomatoes during the last few minutes of cooking if you’d like some extra veggies. Canned butter beans are cooked dried lima beans. If you can’t find them, you can use two cans of cannellini beans in this instead. Or you could use 3 cups frozen lima beans—just thaw them before adding them to the broth.


Cooking spray

2 spray(s)

Red onion

1 medium, finely chopped


2 clove(s), minced


2 tsp, smoked variety

Chicken broth

1¼ cup(s)

Canned cannellini beans

15½ oz, (1 can), rinsed and drained

Canned butter beans

15½ oz, rinsed and drained

Baby spinach

6 oz, (1 package)

Plain fat free Greek yogurt

¼ cup(s)

Lemon juice canned or bottled

2 tsp

Black pepper

¼ tsp

Uncooked boneless skinless chicken breast

1 pound(s), 4 1-/4 pound thin sliced breast cutlets

Table salt



  1. Spray large skillet with nonstick spray and set over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and paprika and cook, stirring constantly, until fragrant, 30 seconds.
  2. Add broth and bring to boil. Add both cans of beans and cook, stirring occasionally, until heated through, about 3 minutes. Add spinach and stir just until wilted. Remove from heat and stir in yogurt, lemon juice, and 1/8 teaspoon pepper.
  3. Meanwhile, sprinkle chicken with salt and remaining 1/8 teaspoon pepper. Spray large ridged grill pan with nonstick spray and set over medium heat. Add chicken to pan and cook, turning once, until cooked through, about 8 minutes. Transfer chicken to cutting board and cut into slices.
  4. Divide bean mixture among 4 shallow bowls and top evenly with chicken.
  5. Per serving (1 chicken cutlet and 1 cup bean mixture)