Chicken with White Beans and Tomatoes

  • Chicken with White Beans and Tomatoes
  • Chicken with White Beans and Tomatoes
Posted on June 10, 2013

I’m not exaggerating when I tell you that this is one of the easiest chicken dishes you will ever make. There is no chopping or dicing. The mixing and roasting are all done in a single pan (thus, minimal dishes and cleanup = happy Liz). There are precious few ingredients to measure out. And the oven does all the work for you. Because of all those things, this dish has become a regular in my dinner time rotation.

I also love the rustic, old-world quality of this meal. The tomatoes and garlic are left whole. Entire sprigs of fresh garden herbs are lazily tossed right in. And you definitely want to use bone-in, skin-on chicken thighs for the best flavor possible.

Everything comes out of the oven swimming in a rich, luscious white wine and chicken flavored broth. So might I suggest serving this dish with a side of crusty bread to soak up all the deliciousness. Trust me, you won’t want to waste any of this broth!



Recipe slightly adapted from Real Simple

Chicken with White Beans and Tomatoes

Serves 4

Chicken with White Beans and Tomatoes


  • 2 (15.5 ounce) cans cannellini beans, rinsed and drained
  • 1 pint grape tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 8 garlic cloves, smashed
  • 1/4 tsp. red pepper flakes
  • 1/2 cup white wine (any kind will work)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tsp. salt, plus more for sprinkling
  • 1/4 tsp. black pepper, plus more for sprinkling
  • 8 bone-in, skin-on chicken thighs


  1. Pre-heat your oven to 425 degrees. In a 9 X 13 baking pan, combine the beans and the next 6 ingredients (through the white wine). Add 1 tablespoon of olive oil, 1/2 tsp. salt and 1/4 tsp. black pepper. Toss until everything is well coated.
  2. Place the chicken on top of the bean-tomato mixture, skin side up. Pat dry with a paper towel (this will help you get a crispy crust on the skin). Rub the remaining tablespoon of olive oil over the chicken thighs and sprinkle a little salt and pepper on top of each piece.
  3. Place your baking pan in your pre-heated oven. Roast for 40-45 minutes, or until the chicken is golden on top and cooked through. Remove from the oven and let everything rest for 5-10 minutes before serving.
  4. Leftovers can be stored in an airtight container for 1-2 days.


  • This was delicious! Will be making it again and again! Thank you for posting the recipe.


    • Thanks, Anwesha. So glad you liked it!

  • can this recipe be frozen? If so, how would you recommend doing it?


    • Hi Sherry, I’ve never tried freezing it before. If you try it, let me know how it goes!

  • can i use breast or tenders instead of thigh?


    • Hi Maria, it will definitely work (even drumsticks, too). Cooking times may vary, so just make sure to check for doneness.

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