Butter Bean Chicken

    35 minutes

    Has a lot of flavour. It is simple and quick to make!

    31 people made this

    Serves: 2 

    • 1 clove garlic, sliced
    • 2 skinless, boneless chicken breast halves
    • 2 zucchinis, sliced
    • 1 (400g) tin butter beans, drained
    • 1 roma tomato, diced
    • 5 fresh basil leaves
    • 1 pinch ground black pepper, to taste

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Prepare a frypan with cooking spray and place over medium heat. Cook the garlic in the frypan until browned.
    2. Add the chicken and cook until slightly browned; about 3 minutes per side. Stir the zucchini and white beans into the frypan; cover and cook about 5 minutes.
    3. 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 in English (31)


    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.  -  07 Aug 2009  (Review from Allrecipes USA and Canada)


    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.  -  26 Aug 2009  (Review from Allrecipes USA and Canada)


    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.  -  10 Aug 2009  (Review from Allrecipes USA and Canada)