One Pan Creamy Lemon Chicken with White Beans
Description
If you love bright, cozy dinners that come together with almost no cleanup, this One‑Pan Creamy Lemon Chicken Bake with Cannellini Beans is about to earn a spot in your weekly rotation. Tender chicken, a silky lemon‑garlic sauce, and protein‑packed cannellini beans bake together in a single dish for a meal that’s simple, nourishing, and full of fresh flavor.
This recipe is perfect for busy nights, meal prep, or anyone looking for diabetes recipes that still taste rich and satisfying. With pantry‑friendly ingredients, no stovetop step, and a naturally gluten‑free base, it’s the kind of real‑life recipe that makes healthy eating feel effortless.
Ingredients
Chicken
Creamy Lemon Sauce
Beans + Finish
Instructions
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Preheat oven to 400°F.
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Lightly oil a 9×13 baking dish.
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Place chicken in baking dish.
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Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and Italian seasoning.
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Toss to coat and spread in an even layer.
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Scatter the cannellini beans around and between the chicken pieces.
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In a small bowl: Whisk together broth, lemon zest, lemon juice, Dijon, garlic, salt, and red pepper flakes.
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Add Greek yogurt or cream cheese and whisk until mostly smooth. It will finish smoothing out in the oven — no stovetop needed.
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Pour the sauce evenly over the chicken and beans.
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Sprinkle parmesan over everything.
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Optional: Add lemon slices on top if you want extra brightness.
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Bake uncovered for 25–30 minutes, or until chicken reaches 165°F.
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Stir sauce in pan half-way.
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Let rest 5 minutes so the sauce thickens.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 2g10%
- Sodium 490mg21%
- Total Carbohydrate 20g7%
- Dietary Fiber 5g20%
- Sugars 1.5g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For nutrition facts, Greek yogurt was used.
Plate method planning tip: This dish provides 1 protein serving. Can serve with 1/3-1/2 cup of rice or quinoa or a small gluten-free dinner roll. For vegetables, consider serving over steamed spinach or with a side salad.
