Sear the chicken thighs in a pan without adding any oil, as they will release enough of their own fat. Once cooked, transfer them to a plate.
Add olive oil to the same pan and sauté the sliced zucchini. Add the finely grated garlic, salt, black pepper, and optionally some vegetable seasoning or broth.
Stir in the drained butter beans. Pour in a little water or the liquid from the can to achieve a nice creamy texture.
Stir in the grated parmesan cheese and cook for 2 to 3 minutes until the cheese melts and binds all the flavors together.
Finally, add the seared chicken back into the pan or serve it on top of the creamy bean mixture.
Cook it hands-free.
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