Italian Chicken & White Bean Skillet with Ricotta & Pizza Bianca

Italian Chicken & White Bean Skillet

with Ricotta & Pizza Bianca

35 MIN
4 Servings
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From the Test Kitchen

This vibrant skillet boasts plenty of the classic, comforting flavors of Italian-American cuisine thanks to our robust tomato sauce, tender chicken, vegetables, and white beans—all topped with a creamy dollop of ricotta. A crowd-pleasing side of pizza bianca (simply pizza dough baked with aromatic rosemary and garlic) is the perfect vessel for scooping up every delicious bite.

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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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ingredients
Italian Chicken & White Bean Skillet with Ricotta & Pizza Bianca
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 lb Pizza Dough
  • 1 15.5 -Ounce Can Cannellini Beans
  • 1 8-Ounce Can Tomato Sauce
  • 1 Red Onion
  • ½ lb Sweet Peppers
  • 2 cloves Garlic
  • 1 bunch Rosemary
  • ¼ cup Grated Parmesan Cheese
  • ½ cup Part-Skim Ricotta Cheese
  • 1½ tsps Calabrian Chile Paste
  • 1 oz Pitted Niçoise Olives
  • 2 Tbsps Tomato Paste
  • 1 tsp Whole Dried Oregano
Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Pick the rosemary leaves off the stems; roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Roughly chop the olives. In a bowl, combine the ricotta, half the parmesan, and 1 tablespoon of olive oil. Season with salt and pepper. 

Assemble & bake the pizza bianca:
2 Assemble & bake the pizza bianca:

Lightly oil a sheet pan. Transfer the dough to the sheet pan. Using your hands, gently stretch into a 12-inch by 10-inch rectangle (if the dough is resistant, let rest 5 minutes). Evenly top the prepared dough with the chopped rosemary, half the chopped garlic, and 2 tablespoons of olive oil. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until lightly browned and cooked through. Carefully transfer to a cutting board. 

Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Meanwhile, pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion, sliced peppers, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is browned and cooked through. 

Finish & serve your dish:
4 Finish & serve your dish:

To the pan, add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the beans (including the liquid) and tomato sauce; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Cut the baked pizza bianca into 8 equal-sized pieces. Serve the finished chicken and vegetables topped with the chopped olives, seasoned ricotta, and remaining parmesan. Serve the finished pizza bianca on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Pick the rosemary leaves off the stems; roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Roughly chop the olives. In a bowl, combine the ricotta, half the parmesan, and 1 tablespoon of olive oil. Season with salt and pepper. 

2 Assemble & bake the pizza bianca:

Lightly oil a sheet pan. Transfer the dough to the sheet pan. Using your hands, gently stretch into a 12-inch by 10-inch rectangle (if the dough is resistant, let rest 5 minutes). Evenly top the prepared dough with the chopped rosemary, half the chopped garlic, and 2 tablespoons of olive oil. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until lightly browned and cooked through. Carefully transfer to a cutting board. 

Assemble & bake the pizza bianca:
Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Meanwhile, pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion, sliced peppers, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is browned and cooked through. 

4 Finish & serve your dish:

To the pan, add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the beans (including the liquid) and tomato sauce; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Cut the baked pizza bianca into 8 equal-sized pieces. Serve the finished chicken and vegetables topped with the chopped olives, seasoned ricotta, and remaining parmesan. Serve the finished pizza bianca on the side. Enjoy!

Finish & serve your dish:
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