Creamy chicken with peas and smashed white beans

This delicious Creamy Chicken recipe serves 4 and is only 1 bite on plan.

Preparation Time:

15 mins

Cooking Time:

15 Mins

Skill Level:






  • low-cal spray oil
  • 1 onion, finely chopped
  • 500g chicken breast fillets
  • 100ml dry white wine
  • 250ml hot chicken stock
  • 250g garden peas
  • 100g baby spinach leaves
  • 4 tbsp half-fat creme fraiche
  • grated zest & juice of 1/2 lemon
  • small bunch of mint, finely chopped
  • 1 tbsp grated Parmesan cheese
  • salt and ground black pepper
  • low-cal spray oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 sprig Rosemary
  • 600g canned butterbeans/cannellini beans, rinsed and drained


Lightly spray a large frying pan with oil on a medium heat. Cook the onion for 6-8 minutes until softened. Add the chicken and cook for 5 minutes until lightly browned. Add the wine and cook for a few minutes, add the stock and simmer over a low heat for 10 mins.

Add the peas and cook for 5 mins until tender and the liquid has reduced. Stir in the spinach, creme fraiche, lemon zest, juice, and mint. Season to taste and heat through for 2-3 mins. Meanwhile, spray a saucepan with oil and cook the onion, garlic, and rosemary over a low heat for 10 mins. Stir in the beans and heat through. Press the beans lightly with a wooden spoon to smash them. Remove the rosemary and season to taste. Serve the chicken and peas in the creamy sauce, with Parmesan and smashed beans.