This Chicken and Cannellini Bean Pecorino Purée is a fun twist on a boring dinner, perfect for dinner parties or a romantic dinner for two. Featuring seared chicken, a cream cannellini bean, pecorino and olive puree with mushrooms and a delightful white wine garlic butter sauce.
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Why this Recipe Works
- Say Bye Bye to Boring Chicken: This chicken and cannellini bean recipe is a fun and exciting take on your plain cooked chicken breast. This cannellini bean puree with olive and pecorino is delightful and packed with flavor. And who doesn't love a garlic butter white wine sauce?
- Quick Dinner: This recipe is flavorful, but comes together in less than 30 minutes!
- Extra Fiber: If you are looking to add extra fiber to your meals, this recipe has 21g of fiber in the puree and is the perfect balance with the mushrooms and chicken.
If you are looking for other delicious dinner options, be sure to try my Creamy Garlic Parmesan Chicken Pasta, Calabrian Chili Pasta or my 3-Ingredient Dinner Ideas - Oven Flank Steak Recipe!
Ingredients
- Chicken breasts: You can use thinly sliced chicken breasts or 2 large chicken breasts sliced in half in thickness.
- Extra virgin olive oil: I primarily use olive oil when cooking, I also love using other healthy fats like coconut oil, avocado oil, beef tallow or ghee.
- Flaky sea salt: To bring out the flavors in your chicken and liven up your dish.
- Cremini or shiitake mushrooms: I've made this recipe several times and the sliced cremini mushrooms are my favorite way to prepare. The whole shiitake mushrooms shown above really elevate the dish.
- Garlic cloves: For the perfectly pungent and garlic layer of flavor!
- White wine: Dry white wines such as pinot grigio, sauvignon blanc or unoaked chardonnays are best for cooking. I personally grab a “white cooking wine,” you can usually find this on the aisle with vinegars and cooking oils. If you do not want to use wine, you could easily sub any broth, water or any vinegar like white wine vinegar or sherry vinegar.
- Unsalted butter: For a delicious garlic butter white wine sauce, I use unsalted.
- Fresh parsley: I recommend fresh parsley for the sauce, but you could also use dried parsley, Italian seasoning or other fresh herbs in a pinch!
- Cannellini beans, great northern beans or butter beans: Any creamy white beans will work here, I prefer the rich flavor of Cannellini beans.
- Chicken broth: Use store bought chicken broth or chicken stock or add better than bouillon to water.
- Pecorino or parmesan cheese: Any hard cheese will work such as parmesan, romano or pecorino cheese.
See recipe card for quantities.
Instructions
- Heat a large skillet or cast iron pan to medium-high heat.
- If using large chicken breasts, slice them in half horizontally for thinner chicken breasts.
- Season both sides of the chicken breasts with flaky sea salt, about 1 ½ - 2 tsp.
4. Add the olive oil to the pan and sear the chicken breasts for about 4-5 minutes per side until reaching 165°F internal temperature using an instant-read thermometer and set aside.
5. While your chicken cooks, slice the mushrooms, mince the garlic and chop the fresh parsley.
6. Set the cooked chicken breasts aside from the pan. Reduce the skillet to medium heat and add 1 tablespoon of olive oil, sliced mushrooms and ½ teaspoon of flaky sea salt.
7. I prefer to heat my drained and rinsed cannellini beans in the microwave for 1- 1 ½ minutes to warm.
8. To a food processor, add the cannellini beans, ¼ c of chicken broth, ¼ c of pecorino cheese and a pinch of salt.
9. Pulse to combine until the purée is smooth and is to your desired consistency.
10. Add additional broth to thin the sauce if needed and additional salt or cheese to taste and set aside.
11. Sauté until tender, about 4-6 minutes and set aside.
12. Reduce the heat in the pan to medium-low, removing any large burned bits from the pan if needed.
13. Your pan should be warm, but not steaming, allow the pan to slightly cool if needed to prevent the butter from burning.
14. To the pan add the butter and minced garlic, stirring 1-2 minutes until the butter is melted and the garlic is fragrant.
15. Add the white wine and continue to cook for 2-3 minutes, stirring often until the wine is reduced.
16. Remove from the heat and add the chopped parsley.
Hint: The consistency of the purée will vary with the beans you are using and amount of broth. Add more broth, olive oil, cheese or salt to the food processor to reach your desired consistency and taste of the purée.
I love the extra fiber in this chicken and cannellini bean recipe with the cannellini beans, if you are looking for other high fiber recipes, be sure to try my Easy Lentil Potato Soup Recipe - with High Fiber, High Fiber Bread Recipe - No Knead & No Stand Mixer, Butternut Squash and Cannellini Bean Soup with Sweet Potatoes or my Ultimate Superbowl Nacho Recipes - Fiber Friendly recipes!
You could also serve this recipe with crusty bread or a bright green salad, or a fresh tomato side salad to complete the dish even more!
Storage
Store the Chicken and Cannellini Bean Pecorino Purée in an airtight container in the fridge for 2-3 days.
Equipment
- Large cast iron pan or skillet
- Food processor (I use a small 6 in 1 food processor)
High Fiber Recipes:
Dinners:
Chicken and Cannellini Bean Pecorino Purée
Ingredients
For the Chicken:
- 1-1 ½ lbs chicken breasts thinly sliced
- 1 tablespoon olive oil
- 1 ½ teaspoon flaky sea salt
- For the Mushrooms:
- 1 tablespoon olive oil
- 8 oz cremini or shiitake mushrooms thinly sliced
- ½ teaspoon flaky sea salt
For the White Wine Garlic Butter Sauce:
- 4 garlic cloves minced
- 4 oz white wine
- 4 tablespoon butter
- 1 tablespoon fresh parsley chopped
For the Cannellini Bean Pecorino Purée:
- 1 15.5 oz can Cannellini Beans rinsed and drained (Great northern beans or any white beans will work as well)
- 1 tablespoon olive oil
- ⅛ c to ¼ c chicken broth
- ¼ c pecorino or parmesan cheese, shredded
- Salt to taste
Instructions
- Heat a large skillet or cast iron pan to medium high heat.
- If using large chicken breasts, slice them in half horizontally for thinner chicken breasts.
- Season both sides of the chicken breasts with flaky sea salt, about 1 ½ - 2 tsp.
- Add the olive oil to the pan and sear the chicken breasts for about 4-5 minutes per side until reaching 165°F internal temperature and set aside.
- While your chicken cooks, slice the mushrooms, mince the garlic and chop the fresh parsley.
- Set the cooked chicken breasts aside from the pan. Reduce the skillet to medium heat and add 1 tablespoon of olive oil, sliced mushrooms and ½ teaspoon of flaky sea salt.
- Sauté until tender, about 4-6 minutes and set aside.
- While the mushrooms are cooking, I prefer to heat my drained and rinsed cannellini beans in the microwave for 1- 1 ½ minutes to warm.
- To a food processor, add the cannellini beans, ¼ c of chicken broth, ¼ c of pecorino cheese and a pinch of salt.
- Pulse to combine until the purée is smooth and is to your desired consistency.
- Add additional broth to thin the sauce if needed and additional salt or cheese to taste and set aside.
- Reduce the heat in the pan to medium-low, removing any large burned bits from the pan if needed.
- Your pan should be warm, but not steaming, allow the pan to slightly cool if needed to prevent the butter from burning.
- To the pan add the butter and minced garlic, stirring 1-2 minutes until the butter is melted and the garlic is fragrant.
- Add the white wine and continue to cook for 2-3 minutes, stirring often until the wine is reduced.
- Remove from the heat and add the chopped parsley.
- To serve, spoon a layer of your cannellini bean purée on a plate, add your chicken and mushrooms on top. Drizzle with the garlic butter white wine sauce.
- To serve, top with additional chopped parsley and pecorino cheese.
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