Herbaceous Sun-Dried Tomato & White Bean Chicken Skillet with Wilted Spinach

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 2 tablespoons olive oil
• 1 cup sun-dried tomatoes, chopped
• 1 can white beans, rinsed and drained
• 2 cups chicken stock, low-sodium
• 1 cup Greek yogurt, plain
• 4 cups spinach, fresh
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon black pepper

1. 01
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
2. 02
   Add chicken to the skillet and sear for 5-6 minutes on each side until golden brown. Remove from skillet and set aside.
3. 03
   In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic until fragrant, about 1 minute.
4. 04
   Add sun-dried tomatoes, oregano, and basil to the skillet, stirring for another minute.
5. 05
   Blend half of the white beans with 1 cup of chicken stock until smooth. Add the blended mixture and remaining whole beans to the skillet.
6. 06
   Stir in the Greek yogurt and remaining chicken stock, bringing the mixture to a simmer. Return chicken breasts to the skillet.
7. 07
   Simmer for 10 minutes, or until the chicken is cooked through and the sauce thickens slightly.
8. 08
   Add fresh spinach to the skillet and cook until wilted, about 2 minutes.
9. 09
   Serve immediately, spooning sauce over chicken and garnishing with additional oregano or basil if desired.