One-Pan White Bean Chicken
- 4 large bone-in, skin-on chicken thighs (1 1/2 to 2 pounds)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 garlic cloves, thinly sliced
- 1 large shallot, thinly sliced
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can cannellini beans
- 2 teaspoons dried oregano
- ¼ tsp red pepper flakes
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons freshly grated Parmesan cheese
- Preheat oven to 400°F (200°C).
- Pat chicken thighs dry with a clean paper towel and season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
- Warm olive oil in a 10 or 12-inch cast iron skillet over medium-high heat. Swirl to coat pan with oil. Cook chicken skin-side down until crispy and golden brown, 6 to 8 minutes. Transfer chicken to a holding plate.
- Pour off all but 1 tablespoon fat from skillet. Return skillet to medium heat and cook garlic and shallot, stirring often, until softened, 2 to 4 minutes.
- Stir in tomatoes, beans, oregano, red pepper flakes, and remaining salt and pepper. Cook over medium-high heat until mixture has thickened significantly (it should not be liquidy), 8 to 10 minutes.
- Remove skillet from heat and carefully nestle the chicken thighs skin-side-up into tomato sauce. Do not submerge the thighs past their skin, you don’t want the crispy skin to get wet.
- Transfer skillet to oven and cook until a meat thermometer registers an internal temperature of 165°F, about 20 minutes.
- Remove skillet from oven and let rest for several minutes before serving. Sprinkle with parsley and Parmesan and divide between 2 to 4 shallow bowls.
Chicken thighs are less expensive and have more flavor than breasts, but you can use bone-in, skin-on chicken breasts if you prefer white meat. Be sure to crisp the skin for maximum flavor! You can also try great northern or gigante beans instead of cannellini.
What others are saying
Jennifer Ingram says:
I'm just experimenting with chicken thighs, and used boneless to make it easier for my kids. Thighs are just so much more flavorful than breasts! The combo of savory tomato sauce with creamy white beans is a winner too - of course it requires a glass of red vino and some greens to round it out. Great comfort food this time of year.
Caro Hodgin says:
Really easy, tasty dinner with such easy cleanup. Will definitely make again.
Jake Findlay says:
Opted for bone-in, skinless and just added a little more garlic and shallot for flavor. This was such little effort and a nice result for a weeknight meal! Plan to do it again next week.
Alexis Pearson says:
I love the simple seasonings (salt and pepper) used in this recipe. I used to always season meat with garlic powder and onion powder, but using real garlic and shallots and/or onions is much tastier. Anytime I can have dinner made in under an hour is a win for me.
Melissa Hunter says:
The white bean sauce was super delicious. I used navy beans though, I think they're pretty interchangeable and it what I had in my pantry. Also, I used boneless, skinless chicken breasts and still had great results.