Written for one request, published for everyone
Pan-Seared Chicken with Lemon, Capers and White Beans
Butterflied chicken breasts seared in olive oil, served on warm cannellini beans with blistered tomatoes and a lemon-caper pan sauce.
- Total
- 28 min
- Hands on
- 25 min
- Serves
- 2
- Method
- hob
- Cuisine
- Mediterranean
Per serving · estimated
- Energy
- 495 kcal
- Protein
- 41 g
- Fat
- 26 g
- Carbs
- 23 g
Method
Step 1 of 10
Butterfly each chicken breast and open it flat, then season both sides.
Chicken breast
Salt
Black pepper
Step 2 of 10
Drain and rinse the beans; halve the tomatoes and slice the garlic.
Tinned cannellini beans
Cherry tomatoes
Garlic
Step 3 of 10
Juice half the lemon and cut the rest into wedges; chop the parsley.
Lemon
Flat-leaf parsley
Step 4 of 10
Heat 30 ml olive oil in a large frying pan over medium-high heat.
Olive oil
Step 5 of 10
Sear the chicken 4 minutes on the first side without moving it.
- Chicken breast
Step 6 of 10
Turn and cook 3-4 minutes more, until the flesh is opaque throughout and 74 °C in the centre, then lift onto a plate.
- Chicken breast
What ‘ready’ looks like Step 7 of 10
Lower the heat, add the remaining oil and the garlic and cook until fragrant and pale gold.
- Olive oil
- Garlic
What ‘ready’ looks like Step 8 of 10
Add the tomatoes and cook 3 minutes until the skins split and juices run.
- Cherry tomatoes
What ‘ready’ looks like Step 9 of 10
Stir in the beans, capers and stock and simmer 4 minutes to warm through and thicken.
- Tinned cannellini beans
Capers
Chicken stock
What ‘ready’ looks like Step 10 of 10
Stir in the lemon juice and parsley, season, then spoon the beans onto plates and top with the chicken and lemon wedges.
- Lemon
- Flat-leaf parsley
- Salt
- Black pepper
- Chicken breast
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.