Community recipe
Crispy Garlic Chicken with Creamy White Beans and Sage
Golden chicken cutlets roast over blistered tomatoes and crisp-edged white beans, then finish in a silky garlic-and-sage pan sauce with wilted spinach. It is a weeknight skillet dinner with a satisfying contrast of crunchy beans, tender chicken, and creamy vegetables.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 680 g boneless, skinless chicken breasts, sliced into even cutlets if thick
- 2 tbsp olive oils
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp smoked paprika
- 2 cannellini beans, drained, rinsed, and shaken dry
- 300 g cherry tomatos, washed and dried
- 4 garlic cloves, peeled and thinly sliced
- 1 lemon, zested and cut into wedges
- 240 ml low-sodium chicken broth
- 115 g plain cream cheese
- 10 g fresh sage leaves, finely chopped
- 120 g baby spinaches, washed and dried
Make it
Instructions
- 01
Prepare the oven and chicken
Place a rack in the center of the oven and preheat it to 425°F (220°C). Set a large ovenproof skillet or shallow roasting pan on the counter. Pat 680 g boneless, skinless chicken breasts very dry; if thick, slice each horizontally into two even cutlets. Measure 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Rub the cutlets with half of the oil, then season both sides evenly with the salt, pepper, and paprika. Wash and dry your hands and the work surface after handling the raw poultry. | Why: Drying and evening the cutlets promote browning and help them cook at the same rate.
- 02
Build the roasting base
Drain and rinse 2 cans cannellini beans (15 oz/425 g each) in a colander, then shake them dry. Wash and dry 300 g cherry tomatoes. Peel and thinly slice 4 garlic cloves. Zest 1 lemon and reserve the zest; cut the lemon into wedges for serving. Toss the beans, tomatoes, garlic, and zest with the remaining oil in the ovenproof skillet. Spread everything into one layer and season with a small pinch of the measured salt. Roast for 15 minutes, until the tomatoes begin to split and the bean skins look dry and lightly crisp. | Why: Dry beans brown better, while the tomatoes release flavorful juices that become the base of the sauce.
- 03
Brown and roast the chicken
Remove the hot skillet carefully. Push the roasting mixture toward the edges and place the seasoned cutlets in the center. Roast for 10–14 minutes, turning once halfway through, until the thickest part reaches 165°F (74°C) on an instant-read thermometer and the surface is golden. Transfer the cooked cutlets to a clean plate and loosely cover them; leave the beans and tomatoes in the skillet. If the cutlets are not yet at temperature, return them to the oven for 2 minutes at a time. | Why: Finishing in the oven keeps the poultry juicy while its drippings season the vegetables.
- 04
Make the creamy sage sauce
Place the skillet on the stovetop over medium heat. Add 240 ml low-sodium chicken broth and scrape up any browned bits with a wooden spoon. Stir in 115 g plain cream cheese until smooth, then add 10 g fresh sage leaves, finely chopped. Simmer uncovered for 3–4 minutes, stirring, until the sauce lightly coats the spoon. Taste and adjust with the remaining salt or pepper only if needed. | Why: Deglazing captures browned flavor, while brief simmering concentrates the broth without making the sauce heavy.
- 05
Wilt, rest, and serve
Turn off the heat and fold in 120 g baby spinach, a handful at a time, until just wilted, about 2 minutes. Nestle the chicken back into the sauce and let it rest for 5 minutes; the sauce should be creamy, the beans crisp at the edges, and the tomatoes soft and glossy. Serve immediately with the reserved lemon wedges, spooning the beans and sauce around each cutlet. | Why: Residual heat gently finishes the greens, and resting lets the juices redistribute before serving.
