Chicken & Creamy Italian White Beans
with Cheesy Zucchini & Carrots
- Milk
Web Description: Smooth and creamy cannellini beans are mashed with mozzarella to form the base for succulent pork chops in this weeknight dinner winner! The tender chops are seasoned and browned before resting atop the garlicky, cheesy beans. Alongside are roasted carrots and zucchini topped with more mozzarella because more cheese is always a good idea!
Ingredients
6 ounce
Carrots
1 unit
Zucchini
2 clove
Garlic
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
1 unit
Cannellini Beans
1 unit
Veggie Stock Concentrate
1 tablespoon
Italian Seasoning
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots into 1⁄2-inch rounds. Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Peel and mince or grate garlic. • Toss carrots and zucchini on a baking sheet with a drizzle of oil (large drizzle for 4 servings), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, pat pork* dry with paper towels and season with Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.. • Transfer to a cutting board and tent with foil to keep warm.
Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add garlic; cook, stirring, until fragrant, 30-60 seconds. Add beans and their liquid, stock concentrate, 1 tsp Italian Seasoning (2 tsp for 4 servings), and a pinch of sugar (we used 1⁄8 tsp for 2; 1⁄4 tsp for 4). Cook, stirring occasionally, until beans are warmed through, 3-5 minutes. Remove from heat. • Add half the mozzarella. Mash beans with a potato masher or fork until mostly smooth and thickened (if you have an immersion blender, use it here for an extra-smooth mash). TIP: If beans seem too thick, stir in a splash of water. • Taste and season with salt and pepper.
• Thinly slice pork crosswise. • Divide beans between shallow bowls. Place pork and veggies atop beans in separate sections. Top veggies with remaining mozzarella. Serve.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty beans, but some found the overall dish bland or oddly seasoned. Consider adjusting seasoning to taste.
- Ease of prep: Several customers found this recipe easy to make, even those new to cooking these ingredients.
- Suggestions: For better texture, ensure beans are fully softened. Try adding Italian seasoning to the chicken for more cohesive flavors 🍗.
- Leftovers: The beans didn't keep well for some; consider adjusting portions or planning to eat fresh.
Reviews from our home cooks
Great veggies and beans! Everyone liked the chicken, but I do find the fry seasoning blackens/burns rather quickly.
I have never cooked anything like this before and it was so easy and delicious!
Love the fry seasoning and anything with beans. Roasted veggies to top it off, yum!
Love this recipe. Very delish. Low calorie, fiber, veggies, protein! Amazing
Lots of great flavor and it was great having something a little bit different
I love the white beans. They are so tasty like this, filling, and not a carb.
Loved the beans. Never would have thought to make those on my own!
I loved everything separately but didn't go well perfectly. I wish the chicken had Italian seasoning.
It was pretty good but the beans tasted a little over seasoned.
Kinda bland, felt like weird seasoning with the beans, which also didn't have the best texture, despite following instructions.
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