Italian butter beans with chicken makes a quick summer dinner!
This weeknight skillet dinner punches well above its weight! Loaded with Italian butter beans, a creamy sauce, and golden-seared chicken, it’s earned recipe creator Wendy Paul’s shining stamp of approval.
Ready in under 20 minutes, this dish is flexible enough for any diet—easily made vegetarian or even vegan. Wendy loves it served with steamed broccoli and warm Italian bread for dinner, or repurposed for breakfast atop avocado toast with a soft egg.
It’s a fast, no-fuss, and family-friendly dinner that proves the skillet is the summer dinner champion.
Italian Butter Beans With Chicken Skillet
INGREDIENTS
- 2 cans butter beans, drained
- 1 tbsp. freeze dried chives
- 1 cup minced celery
- 1/2 cup minced carrots
- 1 tbsp. garlic paste
- 1 tbsp. basil paste
- Kosher salt
- 5-6 chicken thighs
- Handful of fresh spinach
- Heavy cream
- Parmesan cheese for garnish
- Napa Valley Olive Oil
INSTRUCTIONS
- In a large skillet over medium heat, saute and brown the chicken thighs in the olive oil, until mostly done and golden. About 3-4 minutes per side. Remove from the heat.
- Then using the same skillet, add the celery, dried chives, carrots, garlic and basil for 4-5 minutes until tender and translucent.
- Add the drained beans, and stir to combine. Season to taste with the salt.
- Add about 1 cup heavy cream and bring to a low simmer – then add the chicken back into the skillet.
- Sprinkle with some spinach, cover and simmer for 5 minuted.
- Serve with hot sourdough bread, a side salad or roasted vegetables.
- Dinner is served in under 20 min.
Find more from Wendy on Instagram, @therealwendypaul.
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