Dinner

Italian Garlic Chicken with White Bean & Rosemary Mash Recipe

Name: Italian Garlic Chicken with White Bean & Rosemary Mash Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 egg; 2 garlic cloves; 20g parmesan cheese; 2 tbsp milk; 4 chicken thigh fillets; 2 tbsp plain flour; Light olive oil, for shallow-frying; 150g fresh white breadcrumbs (frozen is fine); 1 tbsp olive oil; 2 rosemary sprigs; 2 x 400g cans cannellini beans; 1 lemon, cut into 6 wedges; Cooked green beans; Additional lemon wedges

ByJack Voss December 1, 2025December 1, 2025

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Introduction

This Italian garlic chicken with white bean and rosemary mash is a comforting yet elegant dish that combines crispy, flavorful chicken thighs with a creamy, fragrant bean mash. It’s perfect for a cozy dinner that feels special without requiring hours in the kitchen.

A round white plate shows a meal with three main parts. On the left, there is a golden brown crispy breaded chicken cutlet that is sliced open to show white cooked meat inside, and a woman's hand holding a fork pokes into it from the bottom left. The top middle features a creamy, light beige mashed potato scoop with visible pepper specks and green rosemary needles on top. To the right of the potatoes is a pile of bright green fresh green beans lying side by side. Three yellow lemon wedges are placed around the food, one on the top left by the potatoes, one near the green beans, and one on a small white dish at the top right corner of the image. A silver butter knife lies above the green beans and lemon wedge on the right. The plate rests on a textured burnt orange cloth with a white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 egg
2 garlic cloves
20g parmesan
2 tbsp milk
4 chicken thigh fillets
2 tbsp plain flour
Light olive oil, for shallow-frying
150g fresh white breadcrumbs (frozen is fine)
Cooked green beans, to serve
1 tbsp olive oil
2 rosemary sprigs
2 x 400g cans cannellini beans
1 lemon, cut into 6 wedges

Instructions

Step 1: Crack the egg into a bowl. Peel the garlic and finely grate it into the egg. Using the same grater, grate the parmesan directly into the bowl as well. Add the milk, a pinch of salt and pepper, then whisk everything together.
Step 2: Open out the chicken thigh fillets and cut each one in half. Gently bash them with a meat mallet or rolling pin until about 1cm thick, if needed. Dust the chicken pieces in plain flour, shaking off any excess.
Step 3: Heat a drizzle of light olive oil in a large non-stick frying pan over medium-high heat. Place the breadcrumbs on a shallow plate. Dip each floured chicken piece into the egg mixture using tongs, then coat with the breadcrumbs, shaking off any excess.
Step 4: Fry the chicken for 5-8 minutes on each side until golden, crunchy, and cooked through. Remove from the pan and keep warm.
Step 5: Meanwhile, make the mash. Heat the olive oil in a small saucepan over high heat. Fry the rosemary sprigs for 2-3 minutes until crisp, then remove with tongs and set aside.
Step 6: Drain the cannellini beans, reserving the liquid from the cans. Add the beans to the pan and reduce the heat to low. Warm the beans gently, then mash them with a wooden spoon to your preferred texture, adding reserved liquid little by little to loosen the mash.
Step 7: Season the mash with salt and pepper, then squeeze over 1-2 wedges of lemon to taste.
Step 8: Serve the chicken and bean mash on plates. Strip the crispy rosemary leaves from the stalks and crumble them over the chicken. Add lemon wedges and cooked green beans on the side.

Tips & Variations

Use chicken breast fillets if you prefer a leaner option, but be careful not to overcook them.
For extra flavor, add a pinch of chili flakes to the breadcrumb coating.
If you don’t have fresh rosemary, dried rosemary can be used but add it earlier when frying to release its aroma.
To make the mash creamier, stir in a spoonful of butter or a splash of cream before serving.

Storage

Store any leftover chicken and bean mash in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through, adding a splash of water or milk to keep the mash creamy. Chicken is best served crispy, so reheat briefly to avoid sogginess.