Italian White Bean Chicken Recipe -
Italian White Bean Chicken Recipe
  • READY IN 40 mins

Italian White Bean Chicken

Recipe by  

"Flavorful, simple, and quick!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2009

I made this tonight for supper. I doubled the recipe, and I had dry white beans on hand instead of canned, so I cooked those first and used them. I also substituted drained, canned diced tomatoes instead of fresh. It was a real hit, everyone loved it, even hubby ate two plates. I gave it four stars because I cooked it quite a bit longer than the recipe suggested, and we found that it definitely needed salt. Served it with grated Parmesan cheese and bread. I'll definitely make it again.

Most Helpful Critical Review
Nov 26, 2010

The chicken was not nearly cooked! There was no seasoning. Because the chicken was not cooked, we had to leave it on longer, which made the veggies totally soggy and icky. Skip this one... or, if you want to make it, try cooking the chicken MUCH longer.

Aug 10, 2009

I added a pound of squiggly pasta to make it stretch for our family of 5. My pickey eaters LOVED IT and went back for seconds (I think my Husband went back for THIRDS!!). I didn't have fresh basil so I used italian seasoning instead. I also added a little salt to taste. I am passing this recipe on to my Sister, I think her Family will like it, too.

Aug 26, 2009

This was delicious. I tweaked it, however, and used 4 chicken breasts cut into bite sized pieces, 2 cloves of garlic (which needs to be put in about a minute before the chicken or it burns) and used a can of zesty chili style diced tomatoes. My family loved this recipe.

Apr 28, 2010

Really good - this is a wonderful combination of ingredients. Cranks right up to 5 stars with the addition of a little salt and lemon juice or white wine. Simple, healthy and delicious. Thanks for the recipe!

Aug 30, 2010

I loved the combination of ingredients in this recipe, perfect for using up summer garden vegetables. The chicken, however, does need salt, and I also sprinkled it with paprika, onion powder, thyme and a pinch of cayenne pepper before browning in olive oil. I also used dry beans and cooked them in chicken broth for more flavor.

Aug 21, 2009

This was so good! I used 1 can diced tomatoes instead of fresh, as someone else suggested. I also used up the leftover veggies from my kabobs the night before.

Aug 03, 2010

Great quick, healthy, and tasty! a few modifications though...first i marinated the chicken. Second, take the garlic out of the pan before you put the chicken in (add the garlic back when you add the veggies). This way the garlic doesn't burn. Last i added an onion, a bell pepper, mushrooms, and used 1 can of diced tomatoes (not drained). Overall a great dish!


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  • Calories
  • 430 kcal
  • 22%
  • Carbohydrates
  • 55 g
  • 18%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 13.1 g
  • 52%
  • Protein
  • 44 g
  • 88%
  • Sodium
  • 93 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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