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.
Servings 6
Calories 444kcal
Equipment
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
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.
Nutrition
Calories: 444kcal | Carbohydrates: 27g | Protein: 31g | Fat: 24g | Fiber: 7g