Today’s recipe would be a great dish for entertaining or a easy weeknight dinner.  This Calabrian-Style Chicken with Beans is similar to foil dinners that I grew up with. However, this uses parchment paper.  You can also vary the spices and veggies for a different variation of the dish.  

The possibilities are endless.  I am thinking it would be fabulous with pinto and black beans along with corn, roasted red peppers, cilantro, lime juice, and green chilies.  This chicken and beans recipe is the last of the fun dishes I learned form Connie Gutterson while in Montana.

Ingredients to make Calabrian-Style Chicken with Beans

• BONELESS, SKINLESS CHICKEN BREAST
• SALT AND PEPPER
• OLIVE OIL
• FRESH OREGANO
• FRESH THYME
• FRESH FLAT-LEAF PARSLEY
• LEMON
• RED CHILI FLAKES
• 1CAPERS
• CANNELLINI BEANS (I PREFER BUSH’S®)
• RED KIDNEY BEANS (I PREFER BUSH’S®)
• BROCCOLI FLORETS
• SUN-DRIED TOMATOES IN OIL
• CANNED ARTICHOKE HEARTS
• PARCHMENT PAPER

Calabrian-Style Chicken with Beans

Real Mom Kitchen

4 from 1 vote

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Calories

Ingredients

  

1x2x3x

• ▢ 1 pound boneless skinless chicken breast
• ▢ Salt and pepper
• ▢ 2 Tbsp olive oil
• ▢ 2 Tbsp fresh oregano minced
• ▢ 2 Tbsp fresh thyme minced
• ▢ 2 Tbsp fresh flat-leaf parsley minced
• ▢ 1 lemon zest and juice
• ▢ 1 pinch red chili flakes
• ▢ 1 Tbsp capers
• ▢ 1 can 15.5 ounces Cannellini Beans, drained and rinsed (I prefer BUSH’S®)
• ▢ 1 can 15.5 ounces Red Kidney Beans, drained and rinsed (I prefer BUSH’S®)
• ▢ 10 ounces broccoli florets chopped
• ▢ 2 Tbsp sun-dried tomatoes in oil julienned
• ▢ 1 cup canned artichoke hearts drained and quartered
• ▢ parchment paper

Instructions

 

• Preheat oven to 400 degrees F.
• Cut chicken into ½-inch slices. Season with salt and pepper.
• In a large bowl, combine chicken slices with the remaining ingredients and toss to completely coat chicken with olive oil, fresh herbs and vegetables.
• Divide the chicken and vegetable mixture into 6 piles on 6 half sheets of parchment paper.
• In the center of each sheet, place the vegetable mixture then top with 2 slices of chicken. Crimp and fold edges of the paper to form a seal.
• Place the 6 packs on a baking sheet. Bake for 20–25 minutes. Remove from the oven and serve immediately. I like to serve them in the parchment packets.

Tried this recipe?Let us know how it was!