Italian White Bean Chicken Recipe

Olive oil: Used for cooking the chicken and sautéing the onions and garlic, adding a rich flavor to the dish.

Chicken breasts: Boneless and skinless, these are the main protein component of the recipe.

Onion: Adds sweetness and depth of flavor when cooked until translucent.

Garlic: Provides a pungent and aromatic base for the dish.

White beans: Creamy and hearty, these beans complement the chicken and add texture.

Chicken broth: Adds moisture and enhances the overall flavor of the dish.

Oregano: A dried herb that brings a classic Italian flavor to the recipe.

Basil: Another dried herb essential for the authentic Italian taste.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a bit of heat and depth to the dish.

Parmesan cheese: Optional, but adds a rich, nutty flavor when grated over the finished dish.

When browning the chicken breasts, make sure not to overcrowd the skillet. Overcrowding can cause the chicken to steam rather than brown, which affects the flavor and texture. Cook in batches if necessary to ensure each piece gets a nice, golden-brown crust.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful.

• diced onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for better flavor.

• white beans - Substitute with cannellini beans: Cannellini beans are a type of white bean and have a creamy texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian option.

• dried oregano - Substitute with fresh oregano: Fresh oregano has a more vibrant flavor; use three times the amount of dried.

• dried basil - Substitute with fresh basil: Fresh basil offers a brighter and more aromatic flavor; use three times the amount of dried.

• salt - Substitute with sea salt: Sea salt can provide a different texture and slightly different flavor.

• pepper - Substitute with white pepper: White pepper has a milder taste and is less visually noticeable in light-colored dishes.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture but a slightly sharper flavor.

• Allow the Italian White Bean Chicken to cool to room temperature before storing. This helps maintain the texture and flavor of the dish.
• Transfer the chicken breasts and white beans mixture into an airtight container. Make sure the container is large enough to hold the entire dish without squishing the ingredients.
• If you plan to consume the leftovers within 3-4 days, store the container in the refrigerator. The chicken and beans will absorb the flavors even more, making the dish taste even better the next day.
• For longer storage, place the cooled dish into a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.
• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn. This will help preserve the taste and texture of the Italian White Bean Chicken.
• To reheat, if refrigerated, transfer the desired portion to a microwave-safe dish and heat on medium power until warmed through, stirring occasionally. Alternatively, you can reheat it on the stovetop over medium heat, adding a splash of chicken broth if needed to keep it moist.
• If frozen, thaw the Italian White Bean Chicken in the refrigerator overnight. Once thawed, follow the same reheating instructions as above.
• For an extra burst of flavor, sprinkle freshly grated parmesan cheese on top before serving. This will add a delightful richness to the dish.
• Enjoy your reheated Italian White Bean Chicken with a side of crusty bread or a fresh green salad to complete the meal.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of chicken broth or olive oil to the skillet to prevent sticking.
  3. Place the leftover Italian White Bean Chicken in the skillet.
  4. Cover with a lid and heat for about 5-7 minutes, stirring occasionally, until the chicken is warmed through and the white beans are heated evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Italian White Bean Chicken in an oven-safe dish.
  3. Add a bit of chicken broth to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 20 minutes or until the chicken is heated through.

• Microwave Method:

  1. Place the Italian White Bean Chicken in a microwave-safe dish.
  2. Add a splash of chicken broth to keep it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through, until the chicken and white beans are hot.

• Slow Cooker Method:

  1. Transfer the Italian White Bean Chicken to your slow cooker.
  2. Add a small amount of chicken broth to maintain moisture.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the chicken and white beans are thoroughly warmed.

• Steam Method:

  1. Place the Italian White Bean Chicken in a heatproof dish that fits inside a steamer basket.
  2. Add water to the bottom of the steamer pot and bring to a boil.
  3. Place the dish in the steamer basket and cover.
  4. Steam for about 10-15 minutes, or until the chicken and white beans are heated through.

• Large skillet: A wide, flat-bottomed pan used for browning the chicken breasts and cooking the other ingredients.

• Spatula: A tool used to flip the chicken breasts and stir the ingredients in the skillet.

• Tongs: Useful for handling the chicken breasts, especially when turning them to ensure even browning.

• Cutting board: A surface on which to dice the onion and mince the garlic.

• Chef's knife: A sharp knife used for dicing the onion and mincing the garlic.

• Measuring spoons: Tools used to measure out the olive oil, dried oregano, and dried basil.

• Measuring cup: Used to measure the chicken broth.

• Can opener: A tool to open the can of white beans.

• Colander: Used to drain and rinse the white beans.

• Grater: If using, this tool is for grating the parmesan cheese.

• Serving spoon: Used to serve the finished dish onto plates.

Prep ingredients ahead: Dice the onion and mince the garlic in advance to save time during cooking.

Use canned beans: Opt for canned white beans instead of dried ones to cut down on preparation time.

Preheat the skillet: Start heating the olive oil while prepping other ingredients to speed up the process.

Simmer efficiently: Use a lid to cover the skillet while simmering to cook the chicken breasts faster.

Batch cook: Double the recipe and freeze half for a quick meal later.