Why I Love This Recipe

I will happily take any excuse to make a Marry Me-style sauce, and adding butter beans might be one of my favorite versions yet. You still get that creamy, garlicky sun-dried tomato sauce we all know and love, but the butter beans make the whole thing extra hearty and cozy. I added chicken for plenty of protein, fresh parmesan for that salty cheesy goodness, and just enough red pepper flakes to give the sauce a little kick. The best part is everything comes together in one pan in about 30 minutes. It feels like comfort food, but you don’t need pasta or a million ingredients to make it a full dinner.

Enjoying The Leftovers

The sauce gets even more flavorful after a night in the fridge, so this one makes a really good leftover lunch. I love warming up a bowl as-is, but you can also spoon it over rice or serve it with some crusty bread if you want to switch things up.

Storing

Let everything cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. The sauce will thicken quite a bit as it chills, which is totally normal.

Reheating

Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce as needed. You can also microwave individual portions in 30-second intervals, stirring between each one. Avoid overheating it since creamy parmesan sauces can separate when they get too hot.

a bowl of beans and chicken in a creamy white sauce

A few tips before you start

Use freshly grated parmesan

  • Skip the pre-shredded parmesan for this one if you can. Freshly grated cheese melts much more smoothly into the cream and gives you that silky sauce we’re going for

Don’t clean the pan after removing the chicken

  • When you add the broth, use a wooden spoon to scrape everything from the bottom of the pan. Those little browned pieces from the chicken add so much flavor to the sauce

Drain the sun-dried tomatoes well

  • You want all that concentrated tomato flavor without adding too much extra oil to the cream sauce. Give them a good drain before chopping and adding them to the pan

Keep the heat gentle once you add the cream

  •  A low simmer is all you need. Cooking the cream and parmesan over high heat can cause the sauce to separate or become grainy
A golden, creamy Marry Me sauce coats tender chicken and hearty butter beans, garnished with fresh herbs and sun-dried tomatoes in this quick, one-pan meal.
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Marry Me Butter Beans

Butter beans seriously deserve more attention, and this recipe is proof. They're soft, creamy, and so good at soaking up all that garlicky parmesan and sun-dried tomato sauce. Add juicy chicken to the mix, and you've got a cozy, protein-packed dinner that tastes like you put in way more effort than you actually did.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
US M
Servings 6

Ingredients

  • 1 lb thinly sliced chicken breast, cubed
  • 2 cans butter beans, drained and rinsed
  • 1 tbsp avocado oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 3 cloves garlic, finely minced
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 cup parmesan cheese, freshly grated
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 tsp red pepper flakes
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1 tbsp fresh basil, chopped
US – M

Instructions

  • Place the cubed chicken into a large bowl and season with salt, pepper, and garlic powder.
  • Preheat a large pan over medium-high heat and add the avocado oil. Once hot, add the chicken and cook for 7-10 minutes, stirring occasionally, until fully cooked.
  • Once cooked, remove the chicken from the pan and set it aside on a plate.
  • To deglaze the pan, keep it at medium-high temperature and add minced garlic and chicken stock. Stir well with a wooden spoon to scrape off all the bits on the bottom of the pan.
  • Next, add the heavy cream, parmesan cheese, chopped sundried tomatoes, red pepper flakes, thyme, and oregano. Stir until everything is well incorporated.
  • Bring to a boil and then lower the temp to a simmer. Simmer for 3-5 minutes on low until the sauce thickens.
  • Once it’s thickened, add the cooked chicken and butter beans, then mix until everything is well coated in the sauce.
  • Serve immediately with some more freshly grated parmesan and freshly cracked pepper.

Equipment

cutting board
measuring cups
saute pan

Nutrition Per Serving

Calories: 444kcal | Carbohydrates: 27g | Protein: 31g | Fat: 24g | Fiber: 7g