Tuscan Chicken & Stewed White Beans
with Kale, Blistered Tomatoes & Parmesan
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Pan-seared Tuscan-spiced chicken tops a velvety stew of cannellini beans, blistered tomatoes, and wilted kale, all simmered with crème fraîche and Parmesan for extra richness. Finished with a shower of Parmesan, this rustic dish brings cozy Italian comfort to your table.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Kale
1 tablespoon
Tuscan Heat Spice
1 teaspoon
Garlic Powder
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Parmesan Cheese Block
(Contains: Milk)
12 ounce
Chicken Cutlets
4 ounce
Heirloom Grape Tomatoes
1 unit
Cannellini Beans
Not included in your delivery
Salt
Pepper
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add tomatoes; season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 2-3 minutes. TIP: If tomatoes aren’t bursting, gently press them with a spatula to help them along. • Turn off heat; transfer to a plate. Wipe out pan. • Remove and discard any large stems from kale if necessary.
• Pat chicken dry with paper towels. Season all over with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Tuscan Heat Spice in the next step.) • Heat a drizzle of olive oil in pan used for tomatoes over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. • Transfer to a cutting board.
• While chicken cooks, in a medium pot over medium-high heat, combine beans and their liquid, garlic powder, remaining Tuscan Heat Spice, 1⁄2 cup water (1 cup for 4 servings), salt, and pepper. Cook, stirring occasionally, until liquid has thickened and reduced, 4-6 minutes. • Stir in kale and crème fraîche. Grate half the Parmesan block directly into pot. Cook, stirring constantly, until kale is tender, 3-5 minutes. • Remove from heat. Stir in blistered tomatoes. Taste and season with salt and pepper.
• Slice chicken crosswise. • Divide stewed white beans and kale between shallow bowls; top with chicken. Add a drizzle of olive oil; grate remaining Parmesan over top. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish's taste, though some found it bland and suggested adding extra herbs, stock, or lemon for more depth.
- Ease of prep: Quick and simple to prepare, with minimal hands-on time and easy-to-follow instructions 🍲.
- Suggestions: Consider using spinach instead of kale, adding onion or fresh garlic, and increasing the bean-to-kale ratio for better balance.
- Portions: Some wanted more beans and tomatoes relative to the kale; others found it filling and protein-packed.
- Texture: Blistered tomatoes added a nice burst of flavor; ensure kale is tender by removing tough stems.
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