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Tuscan Chicken with Balsamic Tomato Sauce
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Tuscan Chicken with Balsamic Tomato Sauce

Tuscan Chicken with Balsamic Tomato Sauce

with Mashed Cannellini Beans & Roasted Green Beans

Move over potatoes: There’s a new mash in town! Cannellini beans are simmered and mashed with crème fraîche for richness and a hit of tang. They’re the perfect landing pad for seared chicken breasts seasoned with our spicy Tuscan Heat blend. Simply roasted green beans and a drizzle of balsamic tomato sauce complete the meal. We bet the real reason Diane Lane went to Tuscany in that movie was in search of this dish.

Carb Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

10 ounce

Chicken Cutlets

1 unit

Roma Tomato

6 ounce

Green Beans

1 tablespoon

Tuscan Heat Spice

1 unit

Chicken Stock Concentrate

13.4 ounce

Cannellini Beans

2 tablespoon

Crème Fraîche

(Contains Milk)

5 teaspoon

Balsamic Vinegar

Not included in your delivery

1 tablespoon

Cooking Oil

¼ teaspoon


2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories640 kcal
Fat28 g
Saturated Fat12 g
Carbohydrate51 g
Sugar9 g
Dietary Fiber15 g
Protein44 g
Cholesterol150 mg
Sodium890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Medium Pot
Potato Masher
Baking Sheet
Paper Towel
Medium Pan



• Preheat oven to 425 degrees and adjust rack to top position. Wash and dry produce. • Drain cannellini beans over a small bowl; reserve liquid. Trim green beans if necessary. Dice tomato into ½-inch pieces.

Mash Beans

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium heat. Add cannellini beans and cook, stirring, until slightly softened, 2-3 minutes. • Add ¼ cup reserved bean liquid (½ cup for 4). Simmer until warmed through, 1-2 minutes. • Remove from heat. Stir in crème fraîche. Using a potato masher or fork, mash beans until mostly smooth. Season generously with salt and pepper. Cover to keep warm.

Roast Green Beans

• Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Cook Chicken

• Pat chicken* dry with paper towels. Season with half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Remove from pan and set aside.

Make Sauce

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomato and remaining Tuscan Heat Spice. Cook, stirring, until slightly softened, 1-2 minutes. • Stir in balsamic vinegar, stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), and ¼ tsp sugar (½ tsp for 4). Simmer until reduced and slightly thickened, 2-4 minutes. • Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper.


• If mashed beans have cooled, reheat over medium heat along with a splash of water, stirring constantly, until warmed through. • Slice chicken crosswise. • Divide mashed beans and roasted green beans between plates. Top mashed beans with chicken. Spoon sauce over chicken and serve.