Lemon Parmesan Chicken with Creamy Butter Beans

Ingredients

For the butter beans

• 1 x 400g tin butter beans, drained
• 2–3 cloves garlic, thinly sliced
• 1 tbsp olive oil
• ½ stock cube
• Approx. 100ml hot water
• 25–30g Parmesan, finely grated
• Zest of ½ lemon
• 2 handfuls fresh spinach
• Small handful fresh basil
• Small handful fresh parsley
• Salt and black pepper
  
  

For the chicken

• 2 chicken breasts
• 2–3 tbsp breadcrumbs
• 25–30g Parmesan, finely grated
• Zest of ½ lemon
• 1 tbsp olive oil
• Salt and black pepper
  
  

To finish

• Fresh basil and parsley
• Extra Parmesan
• Extra lemon zest
  
  

Method

• Start the butter beans.
  Heat the olive oil in a frying pan over a medium heat. Add the sliced garlic and cook gently until fragrant, taking care not to let it burn.
  
  
• Add the beans.
  Add the drained butter beans and season with salt and black pepper. Dissolve half a stock cube in around 100ml of hot water and pour enough into the pan to create a loose sauce around the beans.
  
  
• Make the beans creamy.
  As the stock reduces, use the back of a spoon to crush roughly one-third of the butter beans. This releases their starch and gives the dish a naturally creamy texture without needing cream.
  
  
• Add Parmesan and lemon.
  Stir through the grated Parmesan and fresh lemon zest. Keep the beans over a low heat while you cook the chicken, adding a splash more stock or water if they become too thick.
  
  
• Prepare the chicken.
  Butterfly the chicken breasts so they are thin and an even thickness. Season both sides with salt and black pepper.
  
  
• Cook the chicken.
  Heat a separate frying pan with a little olive oil. Add the chicken and begin cooking over a medium-high heat.
  
  
• Create the crust.
  Sprinkle breadcrumbs and grated Parmesan over the chicken while it cooks, pressing them gently onto the surface. Add fresh lemon zest, then turn the chicken and repeat so both sides develop a golden Parmesan crust.
  
  
• Check the chicken.
  Continue cooking until golden on both sides and cooked through. The centre should reach at least 72°C before removing it from the heat. Leave it to rest for a few minutes before slicing.
  
  
• Finish the beans.
  Stir the spinach into the butter beans along with torn basil and chopped parsley. Let the residual heat wilt the greens while keeping them fresh and vibrant.
  
  
• Plate.
  Spoon the creamy butter beans onto the plate, slice the rested chicken and lay it over the top. Finish with more fresh herbs, grated Parmesan and a final touch of lemon zest.

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