Save to your scrapbook

    Balsamic Vinegar Chicken with Cannellini Beans

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Balsamic Vinegar Chicken with Cannellini Beans

    This simple dish provides a big whack of flavour – the balsamic vinegar adds a sweet-and-sour interest to the chicken, and paprika spices up the beans – making this a satisfying choice for a mid-week dinner.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 tsp Dijon mustard
    • 1 tbsp Olive oil
    • 5 tbsp Aged balsamic vinegar
    • 4 Skinless chicken breasts
    • 400g tin Cannellini beans
    • 1 Garlic clove, crushed
    • 400g tin Chopped plum tomatoes
    • 2 tsp Paprika
    • 1 tsp Clear honey
    • 2 tbsp Flat-leaf parsley
    • 25g Wild rocket


    1. Mix the mustard, olive oil and 2 tbsp balsamic vinegar, and toss the chicken breasts in the mixture until well coated.
    2. Preheat the grill. Grill the chicken breasts, turning once, for 12–15 minutes, till cooked through.
    3. Meanwhile, drain the beans and put them, the garlic, the tomatoes and their juices and the paprika in a pan and season. Heat, then add the clear honey and 50ml water.
    4. Simmer for 10 minutes until thickened (you can mash a few of the beans to thicken it more). Divide the beans between warm plates and scatter with the parsley. Slice each chicken breast and arrange on top. Drizzle with the remaining balsamic vinegar and scatter over the rocket.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Rhone red wine is deep-flavoured enough to cope with the balsamic tang yet round and warm enough to lift the chicken and beans.


    Average user rating

    4 stars