Tuscan Chicken with Balsamic Tomato Sauce and Creamy Bean Mash

This Tuscan-inspired chicken dish brings together bold flavors and comforting textures. Juicy chicken breasts are seasoned with a spicy Tuscan heat blend and seared to perfection, then served over a creamy mash of cannellini beans enriched with crème fraîche. The meal is completed with simply roasted green beans and a tangy balsamic tomato sauce that ties everything together.

It’s a satisfying, protein-packed dinner that feels elegant yet comes together in just 30 minutes. The creamy bean mash is a delightful twist on traditional mashed potatoes, offering a rich and tangy base that perfectly complements the spicy chicken and bright tomato sauce.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Trim the ends off the green beans and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes until tender and slightly charred.
2. While the green beans roast, prepare the cannellini beans. Drain and rinse the beans, then transfer them to a small saucepan. Add the chicken stock concentrate and enough water to just cover the beans. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
3. Drain the beans, reserving a little cooking liquid. Mash the beans with a fork or potato masher until creamy. Stir in the crème fraîche and season with salt and pepper to taste. Keep warm.
4. Season the chicken cutlets on both sides with the Tuscan Heat Spice, salt and pepper. Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove from the skillet and let rest.
5. In the same skillet, add the diced tomato and balsamic vinegar. Cook over medium heat for 2-3 minutes, scraping up any browned bits, until the tomatoes soften and the sauce thickens slightly. Season with salt and pepper.
6. To serve, spoon the creamy bean mash onto plates. Top with the seared chicken, roasted green beans and drizzle with the balsamic tomato sauce.
7. Enjoy your Tuscan-inspired chicken dinner!

Recipe Tips

FAQ

Can I use a different type of bean for the mash?

Yes, great northern beans or butter beans work well as substitutes for cannellini beans.

What can I use instead of crème fraîche?

You can substitute with sour cream or Greek yogurt for a similar tangy richness.

Is this dish spicy?

The Tuscan Heat Spice adds a moderate level of heat. You can adjust the amount to suit your taste.