Easy Spanish chicken in 30 minutes!
Healthy chicken breasts and butter beans get a delicious flavour boost from the addition of a little cooking chorizo and a splash of rich red wine, which infuses the dish with a subtle smokiness and depth. The chorizo adds a hint of spice and richness without overpowering the lean protein from the chicken, while the red wine brings a gentle acidity that balances the dish beautifully. This combination creates a comforting, well-rounded meal that’s satisfying and full of layered flavours.
Green beans make an excellent side for this Spanish-style chicken, offering a crisp, fresh contrast to the tender chicken and creamy butter beans. However, you can easily switch things up depending on what you have available or your preferences — lightly steamed broccoli, shredded green cabbage, or tender kale all work wonderfully as alternatives, adding extra colour, texture, and nutrients to the plate.
With a glycaemic index (GI) of 58, this meal is not only high in protein but also low GI, making it a smart choice for sustained energy release and keeping you fuller for longer. It’s a balanced, nourishing option that fits perfectly into a healthy eating plan.
Each serving (without rice) provides 352 kcal, 13g protein, 18.5g carbohydrates (of which 10.5g are sugars), 13g fat (of which 4g are saturates), 9g fibre, and 1.7g salt. This nutritional profile makes it a well-rounded meal that supports energy, muscle maintenance, and digestive health, while still being delicious and satisfying. Perfect for a weekday dinner, a weekend lunch, or even meal prep for the week ahead, this Spanish chicken and butter bean dish proves that healthy eating can be both simple and indulgent at the same time.
Easy spanish chicken- ingredient list!
One tablespoon of extra virgin olive oil
Two small, skinless, boneless chicken breasts, each weighing approximately 150g/5½oz, cut
One onion, finely sliced; one yellow pepper, cut into 4cm/1½in pieces after removing the seeds
One courgette, cut into 1 cm/½in slices after being trimmed and split in half lengthwise
100g/3½oz cooked chorizo, sliced 100ml/3½fl oz red wine
400g of chopped tomatoes in a tin
400g of rinsed and drained tin butter beans
One tablespoon of tomato purée
One teaspoon of dried oregano
Half a teaspoon of dried chilli flakes
One cube of chicken stock, 160g/5½oz of long-grain rice, and 175g/6oz of trimmed green beans (optional)
chopped fresh flatleaf parsley, freshly ground black pepper, and sea salt as garnish
Easy Spanish chicken- step by step instruction guide!
Step 1
Heat the oil in a large, non-stick frying pan or sauté pan over medium–high heat until it’s hot and shimmering. Add the chicken pieces to the pan, making sure they are spread out evenly so they cook consistently. Season generously with freshly ground black pepper to enhance the flavour. Fry the chicken for about 2 minutes, stirring regularly to brown all sides lightly and ensure the pieces don’t stick to the pan. This initial sear helps to lock in the juices, giving the chicken a tender, succulent texture while creating a flavourful base for the rest of the dish.
Step 2
Using a slotted spoon or spatula, carefully transfer the lightly browned chicken to a plate and set it aside. This keeps the chicken from overcooking while you prepare the vegetables and chorizo. Add the sliced onion, red or green pepper, courgette, and chopped chorizo to the same pan, using the residual juices and oil from the chicken to enhance their flavour. Fry the mixture over medium–high heat for about 3 minutes, stirring regularly to ensure everything cooks evenly. The onions should begin to soften and become translucent, the peppers and courgette slightly tender, and the chorizo release its smoky, spicy oils into the pan, infusing the vegetables and creating a rich, aromatic base for the dish.
Step 3
Fill the pan with the wine, tomatoes, butterbeans, tomato purée, oregano, chilli flakes, and chicken stock cube. Pour cold water back into the tomato tin, add it to the tomato mixture, and stir. Add a little salt and pepper for seasoning. After bringing the sauce to a boil, put the chicken back in the pan and simmer for 8 to 10 minutes, or until the sauce has thickened and the chicken is cooked through and tender.
Step 4
Meanwhile, half-fill a large saucepan with water, add a pinch of salt, and bring it to a rolling boil over high heat. Once the water is boiling, add the rice and reduce the heat slightly so it simmers gently. Cook the rice for 10–12 minutes, or until the grains are tender but still slightly firm to the bite. While the rice is cooking, prepare the green beans, if using, by placing them in a small saucepan of boiling water. Cook the beans for 5–6 minutes, or until they are tender yet still retain a vibrant green colour and a little crispness. Once both the rice and beans are cooked, drain them well and set aside, keeping them warm until ready to serve with the chicken and vegetable mixture.
Step 5
Once the chicken and vegetable mixture is cooked and the sauce has developed its rich, fragrant flavours, sprinkle freshly chopped parsley over the top as a garnish. The parsley adds a bright, fresh note that lifts the dish and adds a pop of colour. Serve the Spanish-style chicken immediately, arranging the green beans and cooked rice alongside on each plate. This way, each serving has a balanced combination of tender chicken, smoky chorizo, colourful vegetables, and wholesome sides, making for a warm, satisfying, and visually appealing meal straight from the pan to the table.