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Pesto Chicken over Sautéed Cannellini Beans is a hearty, low-carb dinner that is quick and easy to make!

Pesto Chicken over Sautéed Cannellini Beans - A hearty, low-carb dinner that is quick and easy to make!

I know you’ve been there.

Another night…another dinner to cook…and you’re staring at some boneless, skinless chicken breasts in your refrigerator – just waiting to be cooked!

But you’re tired of the same ol’ recipes, right? Well – today’s recipe for Pesto Chicken over Sautéed Cannellini Beans is a delicious way to change things up!

We came up with this recipe on one of ‘those’ nights!  We weren’t planning to try any new recipes to feature here on A Family Feast and we hadn’t gone to the grocery store in a few days.  We just wanted a quick and delicious dinner using ingredients we had on hand in our kitchen!

So my husband Jack started rummaging around the refrigerator (where he found some lemons and a green bell pepper), as well as the freezer (he found some pesto that we had frozen at the end of the summer) and a few cans of cannellini beans in the cupboard.   A few additional ingredients later – and magic was created in the form of this delicious dish!

Pesto Chicken over Sautéed Cannellini Beans - A hearty, low-carb dinner that is quick and easy to make!

Tender, bite-sized pieces of chicken are sautéed with peppers and onions and then combined with sautéed cannellini beans, pesto, toasted pine nuts and additional pesto – creating a wonderful, creamy sauce with just a touch of crunch thanks to the nuts!   Then a final drizzle of extra virgin olive oil and a sprinkle of parmesan finishes things off!

Served with a salad, this pesto chicken over sautéed cannellini beans is a hearty, lower-carb and super-delicious alternative to the same ol’ same ol’ you’ve been eating for dinner!

Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.

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Pesto Chicken over Sautéed Cannellini Beans - A Family Feast

Pesto Chicken over Sautéed Cannellini Beans

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 2 boneless skinless chicken breast halves (about one pound)
  • Juice of one lemon
  • ½ cup pesto, divided (see recipe here) or use jarred
  • ¼ cup pine nuts
  • 4 tablespoons extra virgin olive oil, divided plus more to drizzle on each portion
  • ½ cup finely chopped green bell pepper
  • ½ cup diced onion
  • 2 cloves garlic minced
  • ¼ cup white wine
  • ½ cup vegetable stock
  • 2 15-ounce cans white cannellini beans, drained
  • ½ teaspoon salt
  • Few grinds freshly ground black pepper
  • ¼ cup freshly grated Parmesan cheese, plus more to sprinkle on each portion


  1. Cut chicken breasts into bite sized pieces and toss with lemon juice and ¼ cup of pesto. Let sit for 30 minutes at room temperature.
  2. Toast pine nuts over medium heat in a small pan until slightly browned. Set aside.
  3. Heat a large skillet to medium high and place two tablespoons of olive oil in the pan and heat to hot. Add chicken cooking in two batches if necessary and cook until seared on both sides but not cooked all the way through. Set aside.
  4. Clean pan discarding any bits from the pan.
  5. Reheat the skillet over medium and heat two more tablespoons of olive oil until hot. Add peppers and onions and sauté four minutes. Add garlic and sauté for one more minutes. Add wine and cook until almost all of the wine has evaporated. Add stock, beans, salt, pepper and seared chicken and simmer on low for 20 minutes uncovered. The beans will break apart a bit which is fine. Add more vegetable stock if needed.
  6. Stir in the Parmesan cheese, toasted pine nuts and the last ¼ cup of pesto. Remove from heat and serve.
  7. Serve with olive oil drizzled over the top of each portion along with additional Parmesan cheese.

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  • Laura wrote:

    I may have missed it, but are the nutritional values anywhere on the site so that I can review? The recipe looks FANTASTIC and I want to try, but I have very strict guidelines on my protein calories, carbs and overall calories and fat I can eat each day.

    Thank you.

    • Martha wrote:

      Hi Laura – I’m sorry – we don’t currently list the nutritional breakouts of our recipes. We recommend My Fitness Pal – it is a free app and seems to be fairly accurate if you are interested in calculating the info before making the recipe. Thanks for visiting our site.

  • stephanie wrote:

    Oh, now this looks fabulous. Pinned.

    • Martha wrote:

      Thank you Stephanie!

  • Krista @ Joyful Healthy Eats wrote:

    That pesto looks so creamy and delicious. Love the addition of the sauteed cannelili beans to this dish, sounds super easy to make! Pinning Martha, can’t wait to try!

    • Martha wrote:

      Thanks so much Krista!!

  • Becki’s Whole Life wrote:

    What a yummy way to spruce up some chicken! I feel like I would like this over pasta, but that wouldn’t make this very low carb. I love cannellinni beans!

    • Martha wrote:

      Thanks Becki! It’s very filling without putting this over pasta (but it would be delicious over pasta too!) Thanks for stopping by today!

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