Butterbean casserole with griddled chicken

Butterbean casserole with griddled chicken

Canned beans are so versatile and make excellent midweek meals in minutes. You can also freeze any leftovers for lunch another day.

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High protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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  • 1 tbsp olive oil, plus 2 tsp extra for brushing
  • 1 onion, thinly sliced
  • 350g tub arrabbiata sauce
  • 3 x 400g cans Essential Butter Beans In Water, drained and rinsed
  • 500ml Truefoods Chicken Stock
  • 600g pack Essential British Chicken Breast Fillets, each flattened to 2cm thick
  • 260g pack Essential Spinach, washed
  • 150g feta, crumbled
  • 1 lemon, scrubbed, juice and zest


  1. Heat 1 tbsp oil over a medium heat in a large sauté pan. Fry the onion for 5-6 minutes, stirring often, until lightly coloured.

  2. Stir in the arrabbiata sauce, butter beans and stock, then bring to a simmer and cook for 10-12 minutes, until reduced and saucy.

  3. Meanwhile, set a large heavy-based frying pan or griddle over a high heat. Brush the chicken with 2 tsp oil and season with salt. Cook for 3-4 minutes on each side, until golden and cooked through with no pink meat and juices that run clear. Leave to rest on a plate for a couple of minutes, covered in foil.

  4. Stir the spinach into the beans and sauce in 3-4 batches until wilted in. Season to taste, then divide between bowls. Slice the chicken into thick strips, then add to the bowls with the resting juices. Scatter over the feta and lemon zest, then squeeze over the lemon juice and serve immediately.

Cook’s tip

Flattening out the chicken speeds up the cooking, keeping the middle juicy while colour builds on the outside. Put the chicken between sheets of baking parchment, then bash with a rolling pin, heavy pan or similar.


Typical values per serving when made using specific products in recipe


2,135kJ/ 510kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating