Spicy tomato and butter bean chicken

A closer look

Why this combination works

Butter beans add creamy centres that contrast with the mild chilli warmth in the tomatoes. The sauce becomes a substantial part of dinner rather than just a coating for the chicken. A little parsley at the end keeps it fresh.

What you need for spicy tomato and butter bean chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
• Chilli flakes. Chilli flakes add warmth that spreads through the tomato sauce as it simmers. Their strength varies, so start with the measured amount and increase only after tasting.
• Chopped tomatoes. Tinned tomatoes supply the sauce with acidity, moisture and soft pieces of fruit. Simmer them until the raw, watery taste mellows and the sauce coats the chicken.
• Butter beans. Cooked butter beans add soft, creamy centres and make the tomato sauce more substantial. Drain them first so the packing liquid does not dilute the sauce.
• Water. Water gives the sauce enough liquid to simmer and combine without adding extra salt. Use the measured amount first, then add a small splash if the sauce reduces too far.
• Parsley. Parsley adds a fresh, grassy finish that contrasts with the cooked sauce. Stir it in near the end to keep its colour and delicate flavour.

How to make spicy tomato and butter bean chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Stir garlic and chilli in the pan for 30 seconds. Add tomatoes, butter beans and water. Simmer gently for 8 minutes, stirring carefully so the beans stay whole.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the parsley. Rest for 3 minutes off the heat, then serve with crusty bread and steamed greens.