Description
Crispy Chicken Cannellini Beans Pesto brings Mediterranean flavors straight to your dinner table with minimal effort. Hearty beans and golden chicken create a satisfying meal that delivers maximum taste without complicated cooking techniques.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts
- 2 (15-ounce) cans cannellini beans
Crispy Coating and Seasoning:
- 2 cups panko breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Salt
- Freshly ground black pepper
Supporting Ingredients and Sauce:
- ½ cup olive oil
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 cup chicken broth
- ½ cup dry white wine
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ cup grated Parmesan cheese
- 2 cups fresh basil leaves
- ½ cup grated Parmesan cheese
- ⅓ cup pine nuts
- 2 cloves garlic
- ½ cup extra virgin olive oil
- Salt
- Freshly ground black pepper
- Fresh basil leaves
- Red pepper flakes
- Lemon wedges
Instructions
- Grab a food processor and toss in 2 cups packed basil leaves, ½ cup Parmesan cheese, ⅓ cup toasted pine nuts, and 2 garlic cloves.
- Heat a dry skillet to medium and toast pine nuts for 3-4 minutes until golden, stirring constantly to prevent burning.
- Pulse processor ingredients coarsely, then stream ½ cup extra virgin olive oil while running until smooth.
- Season pesto with salt and pepper, giving a final quick pulse to blend seasoning.
- Transfer pesto to a small bowl, creating a thin olive oil layer on top to prevent browning.
- Pat 4 chicken breasts dry with paper towels and pound to ½-inch thickness if needed.
- Create three shallow breading dishes: first with 1 cup flour, second with 2 beaten eggs, third with 2 cups panko mixed with 1 teaspoon each garlic and onion powder.
- Coat each chicken breast in flour, then egg, then seasoned panko, pressing breadcrumbs firmly.
- Heat ½ cup olive oil in a large skillet to medium-high, around 375F.
- Fry chicken for 5-7 minutes per side until golden brown and internal temperature reaches 165F.
- Drain fried chicken on a wire rack lined with paper towels to maintain crispiness.
- In another skillet, sauté 1 chopped onion in 2 tablespoons olive oil for 5-6 minutes until translucent.
- Add 2 minced garlic cloves and cook 1 minute until fragrant.
- Pour in 2 cans drained cannellini beans, 1 cup chicken broth, and ½ cup white wine.
- Season beans with 1 teaspoon thyme, ½ teaspoon rosemary, salt, and pepper.
- Simmer beans for 10-15 minutes, occasionally mashing some with a spoon for creamier texture.
- Stir in ¼ cup Parmesan cheese until melted.
- Plate beans as a base, top with crispy chicken, and drizzle generously with homemade pesto.
- Garnish with fresh basil, Parmesan, red pepper flakes, and serve with lemon wedges.
Notes
- Pat the chicken breasts completely dry before breading to ensure maximum crispiness and help the coating stick perfectly.
- Toast pine nuts carefully and watch them closely, as they burn quickly and can turn bitter if overcooked.
- For gluten-free options, swap panko breadcrumbs with almond flour or gluten-free breadcrumbs and use cornstarch instead of wheat flour.
- If your pesto seems too thick, thin it with a little extra olive oil or reserved pasta water to create a smoother, more drizzle-friendly consistency.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 654 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 41 g
- Saturated Fat: 7 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 48 g
- Cholesterol: 145 mg