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Balsamic Chicken with White Beans & Spinach

Balsamic Chicken with White Beans & Spinach


This amazing skillet dish brings the flavors of Tuscany right into your own home.  Ready in just 35 minutes, it's simple and delicious.

serves 4 people


cost per recipe: $9.56

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 3

    cloves garlic, minced

  • 1/3

    cup balsamic vinegar

  • 1

    can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup

  • 1

    can (about 15 ounces) white cannellini beans, rinsed and drained

  • 1

    bag (about 7 ounces) fresh baby spinach

view nutrition info

How to Make It

Step 1

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Step 2

Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.

Step 3

Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach.  Return the chicken to the skillet. Reduce the heat to medium.  Cover and cook until the chicken is cooked through and the spinach is wilted.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Campbell's® Condensed Golden Mushroom Soup

Campbell's® Condensed Golden Mushroom Soup


Ratings & Reviews

  • sheris25

    June 15, 2011

    Balsamic Chicken with White Beans & Spinach

    This was excellent!!!!! I changed it a little by pounding the chicken breast (only because I don't like them thick, I know it's weird:) I seasoned them and then followed the recipe except I added a little extra vinegar and crumbled bacon with the spinach. Served with saffron rice. MY husband called it gourmet, it is definitely a keeper. Thank you

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  • Blair R.

    August 21, 2015

    A nice one 1

    My wife and I (my family) loved this recipe. Even though I had no experience cooking spinach, I persevered and cooked it. I also added a little onion.

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  • Cantumom

    July 21, 2014

    Easy and Tasty recipe

    I prepared this dish following the recipe exactly as written served it with white rice and made garlic cheese biscuits last night and my family loved it!! I received so many complements and with my daughter requesting this dish for her Birthday meal. Definitely a keeper in my recipe box.

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  • Ell W.

    December 17, 2013

    simple and easy to adjust for taste

    This recipe was savory and filling, and fairly easy to make. I altered the recipe a little based on what I had in the house and cut the chicken into cubes. Instead of Vinegar I used >1/2 a cup of Marsala wine and let it boil down with the garlic and I tossed in some minced onion and pepper. I didn't put in beans and used canned spinach instead of fresh, I just let the sauce boil a little longer to lose the excess water. The sauce came out at a good, thick consistency and even though it looked like mud the whole thing was delicious over pasta.

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  • DLish

    October 5, 2012

    Delish with a few tweaks!

    After reading the reviews I used 2 tablespoons of vinegar, added sauteed onion and garlic and since I didn't have white beans I used whole grain pasta. It was great! Also used a little pasta water to thin out soup for a more consistent sauce. Next time I'll add fresh mushrooms and a little white wine...delisher!

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