Name: Italian Lemon Rosemary Chicken with White Bean Mash
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (6 oz each); 1 (15 oz) can cannellini beans, drained and rinsed; 2 cups baby spinach; 2 tbsp extra-virgin olive oil, divided; 1 lemon (zest and juice); 1 tbsp fresh rosemary, finely chopped; 1/2 tsp dried oregano; Salt and black pepper, to taste; 1/2 cup low-sodium chicken broth; 1/2 cup grated Parmesan cheese

Italian Lemon Rosemary Chicken with White Bean Mash

FrozenOrange7642

This Italian Lemon Rosemary Chicken with White Bean Mash delivers a vibrant, protein-packed dinner that’s perfect for meal prep or a quick weeknight meal. The pairing of juicy, golden-seared chicken with a creamy, lemony white bean mash and wilted spinach creates a satisfying, balanced plate—no tomatoes, onions, or garlic required. Layering fresh rosemary and lemon bridges classic Italian flavors, while the Parmesan and olive oil add richness without heaviness. The dish is easy to portion for meal prep and reheats beautifully, making it a practical, delicious choice for anyone looking to eat well and meet their protein goals.

Ingredients

Instructions

Pat chicken breasts dry and season with salt, pepper, oregano, and half the rosemary. Zest half the lemon over the chicken.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden and cooked through (internal temp 165°F). Remove to a plate and tent with foil.
While chicken cooks, place cannellini beans, chicken broth, and remaining rosemary in a medium saucepan over medium heat. Simmer for 5 minutes, stirring occasionally.
Add baby spinach to the beans and cook until wilted, about 2 minutes. Stir in Parmesan cheese and the juice of half the lemon. Mash the mixture with a fork or potato masher until mostly smooth. Season to taste with salt and pepper.
Return skillet to medium heat. Add remaining 1 tbsp olive oil, juice from the other half of the lemon, and a splash of chicken broth. Scrape up browned bits for a quick pan sauce.
Serve chicken sliced over white bean mash. Spoon pan sauce over the top and garnish with additional lemon zest if desired.