Calabrian-Style Chicken with Beans

Calabrian Style Chicken with Beans | realmomkitchen.com
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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 Calabrian-style chicken and beans is the last of the fun dishes I learned form Connie Gutterson while in Montana.

Here is what you need to make the

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 | realmomkitchen.com

Calabrian-Style Chicken with Beans

Real Mom Kitchen

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Ingredients
  

  • 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.
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