Gather all ingredients.
Heat oil in a 12-inch skillet over medium-high heat. Season chicken with 1/2 teaspoon salt. Add chicken to skillet. Cook until browned, 4 to 5 minutes per side. Remove from skillet.
Add onion to the skillet. Cook and stir over medium heat until tender, 5 minutes.
Add garlic to skillet. Cook until fragrant, about 1 minute.
Pour in wine and stir to break up any browned bits from the bottom of the skillet. Simmer until wine has nearly evaporated, 2 to 3 minutes.
Add beans, tomatoes, broth, oregano, crushed red pepper, and remaining 1/4 teaspoon salt to the skillet. Bring to a boil. Return chicken to the skillet. Cover, reduce heat, and simmer until chicken is done (175 degrees F or 80 degrees C), tomatoes begin to break down, and the bean mixture is creamy, about 20 minutes.
If desired, lightly mash some of the beans in the skillet to absorb some of the liquid.
Garnish with Parmesan cheese and additional oregano.
