Pat the 2 boneless, skinless chicken breasts dry and, if not already cut, halve each breast lengthwise into cutlets. Season both sides with 1½ teaspoons Italian seasoning and salt and pepper to taste.

Heat 2½ tablespoons olive oil in a large skillet over medium-high heat until shimmering.

Add the chicken cutlets to the skillet and sear 4–5 minutes per side, until cooked through and browned. Transfer the chicken to a plate and set aside.

Reduce the heat to medium. Add the ½ yellow onion (thinly sliced) and 1 bell pepper (thinly sliced) to the same skillet and sauté about 3 minutes, stirring occasionally, until softened.

Stir in 2 teaspoons minced garlic and cook about 30 seconds, until fragrant.

Add 1 pint halved grape or cherry tomatoes to the pan and cook about 5 minutes, stirring occasionally, until the tomatoes begin to blister and soften.

Stir in 15.5 ounces canned white beans (drained and rinsed) and ½ cup low-sodium chicken broth. Bring to a simmer and cook until the liquid is reduced by about half, approximately 5 minutes.

Add 3 ounces fresh spinach and 1 tablespoon capers. Simmer 4–5 minutes, stirring occasionally, until the spinach is wilted.

Return the chicken to the skillet, nestling the cutlets into the tomato–bean mixture, and cook 1–2 minutes more until the chicken is warmed through.

Remove from heat and serve with fresh basil and lemon wedges, if using.