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How To Cook One Pan Chicken Breast With Butter Beans, Bell Peppers & Parmesan

How To Cook One Pan Chicken Breast With Butter Beans, Bell Peppers & Parmesan


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


Method

  1. Season the chicken breasts with sea salt & a drizzle of olive oil.
  2. Sear the chicken breasts in a non-stick pan over high heat until nicely browned then set to one side.
  3. In the same pan add the remaining olive oil, garlic & onion & soften over low heat.
  4. Add beans, peppers, marjoram & stock to the pan and bring to a simmer.
  5. Add the chicken breasts then cover with a lid & gently cook until the chicken is fully cooked (around 12 minutes).
  6. For the final couple of minutes of cooking add the courgette.
  7. To finish the sauce, add the Parmesan & season to taste.
  8. Slice the chicken into thin strips & toss through the hot sauce.

To serve

  • A little drizzle of olive oil & extra parmesan.

  • The Ingredients
  • • 2 x skinless chicken breasts (fillets)
  • • 50ml olive oil
  • • 100 ml light chicken or vegetable stock
  • • 1 white onion diced
  • • 2 cloves garlic crushed
  • • 400g tin butter beans drained
  • • 12 miniature piquant sweet bell peppers
  • • 1 courgette diced
  • • Small bunch fresh marjoram leaves only
  • • Sea salt to taste
  • • 30g Parmesan finely grated

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