Preheat your oven to 180°C-200°C, depending on the size of your chicken breasts.

Place the chicken breasts skin-side down in a cold frying pan, put the pan over a medium heat and cook for 6-8 minutes, or until the skin is golden and crisp.

Turn the chicken over and add the butter, garlic and rosemary to the pan.

As the butter melts, spoon it over the chicken for a few minutes, allowing the garlic and rosemary to flavour the butter.

Transfer the chicken to your preheated oven until cooked through (alternatively, transfer to an air fryer at 180°C for around 8-12 minutes).

If you have a meat thermometer, check the thickest part of the chicken reaches 75°C before serving.

To make the beans, add another knob of butter or a splash of olive oil to the same pan.

Add the finely diced leek, carrots and celery, season with salt and pepper, and cook over a medium heat for 5-7 minutes until softened.

Add the drained cannellini beans, rosemary and stock.

Squeeze in the juice of half a lemon and simmer for around 10 minutes, stirring occasionally, until the beans are tender and the stock has reduced into a thick, creamy stew.

Remove the rosemary and stir through a generous handful of finely chopped parsley.

Taste and adjust the seasoning, adding a little more lemon if needed.

Spoon the creamy beans between four bowls and top each with a golden chicken breast.

Finish with another scattering of parsley and serve with green vegetables and a wedge of lemon.