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Basil Chicken with White Cannellini Beans


  • 4 large chicken breasts or 6-8 thighs with skin on
  • 1-2 large bunches of basil
  • Salt and pepper
  • 2 15 oz cans of white cannellini beans drained and rinsed
  • 1 cup diced celery feel free to use the leaves
  • 3 small onions diced
  • 1 pint of cherry or grape tomatoes halved or quarter depending on size
  • 6-10 cloves of garlic diced
  • 2 tbsp of your favorite Italian spice blend
  • 1/2 cup of chicken broth
  • 1-2 tbsp of corn starch


  1. Preheat an oven to 350 degrees. Start by rinsing your chicken and patting dry with paper towels. Next loosen the skin from the breast and slide 6 or so of the basil leaves under the skin. Keep remaining basil for garnish. Next salt and pepper the outside of the breast.
  2. Heat a large pan (like a dutch oven) with a small bit of olive oil on medium to high heat. Add the chicken to the hot pan and sear it on both sides. You will know it’s time to flip the breasts when the meat lifts from the pan with just a gentle tug, if you have to pull on it it’s not done and let it cook longer. It will take about 4-6 minutes a side.
  3. When the chicken is seared remove it from the pan and add the onions and celery, using the liquid from the veggies deglaze the pan, scraping off all the browned bits on the bottom. Let the veggies cook until the onion is starting to turn transparent. Add the garlic, tomatoes, and beans, stir and let cook for about 2 minutes before adding 1/3 cup of the chicken broth, Italian spice, and salt & pepper.
  4. Leave pan on the heat until the mixture is bubbling. Place the chicken skin side up on top of the beans and put in the oven at 350 degrees for about 35-45 minutes. Until the chicken is cooked and juices run clear.
  5. Remove the pan from the oven and set the chicken aside to rest. Put the pan back on the burner on medium high heat, and bring to a boil. In a cup mix the remaining ¼ cup of chicken broth with the corn starch, stir well getting all the lumps out. Then pour the corn starch slurry into the beans. Stirring slowly for about 3 minutes let the beans thicken. Remove from heat and put in serving dish, chiffonade the remaining basil and sprinkle over top, and add the chicken. Enjoy this meal with a dry Italian white, crusty bread and a big green salad.