One Pan Creamy Lemon Chicken with White Beans
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
- 16 oz chicken breasts slice in half horizontally for even cooking
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon olive oil
- 3 cloves garlic minced (alternatively, can use 1 teaspoon of garlic powder)
- 1 cup low‑sodium chicken broth
- ½ cup Greek yogurt or light cream cheese
- Zest of 1 lemon
- Juice of 1-2 lemon about ¼ cup
- 1 tablespoon Dijon mustard
- ½ teaspooon salt
- ¼ teaspoon red pepper flakes optional
- 1 16 oz can cannellini beans drained and rinsed
- ¼ cup grated Parmesan
- 1 teaspoon parsley optional
- Lemon slices for baking optional
Instructions
- Preheat oven to 400°F.
- Lightly oil a 9×13 baking dish.
- Place chicken in baking dish.
- Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and Italian seasoning.
- Toss to coat and spread in an even layer.
- Scatter the cannellini beans around and between the chicken pieces.
- In a small bowl: Whisk together broth, lemon zest, lemon juice, Dijon, garlic, salt, and red pepper flakes.
- Add Greek yogurt or cream cheese and whisk until mostly smooth. It will finish smoothing out in the oven — no stovetop needed.
- Pour the sauce evenly over the chicken and beans.
- Sprinkle parmesan over everything.
- Optional: Add lemon slices on top if you want extra brightness.
- Bake uncovered for 25–30 minutes, or until chicken reaches 165°F.
- Stir sauce in pan half-way.
- Let rest 5 minutes so the sauce thickens.
Notes
For nutrition facts, Greek yogurt was used.
Plate method planning tip: This dish provides 1 protein serving. Can serve with ⅓-1/2 cup of rice or quinoa or a small gluten-free dinner roll. For vegetables, consider serving over steamed spinach or with a side salad.
Plate method planning tip: This dish provides 1 protein serving. Can serve with ⅓-1/2 cup of rice or quinoa or a small gluten-free dinner roll. For vegetables, consider serving over steamed spinach or with a side salad.
Nutrition
Serving: 300gCalories: 320kcalCarbohydrates: 20gProtein: 45gFat: 5gSaturated Fat: 2gSodium: 490mgFiber: 5gSugar: 1.5g
Tried this recipe?Let us know how it was!
