The post was originally published here on June 10, 2013. I’ve since updated the photographs and text.
Got dinner problems? Well, you’ve come to the right place. Because I’m solving them ALL with this One-Pan Chicken and White Beans with Tomatoes, Garlic and Herbs.
That’s a bold statement. I know. But trust me. This recipe is a keeper for sure.
There are a lot of easy, sheet-pan dinners floating around in the milieu of the internet. And over the years, I’ve tried my fair share of them. With varying degrees of success.
But even the highest achieving ones have never bested this One-Pan Chicken and White Beans with Tomatoes, Garlic and Herbs. It’s my tried and true favorite. And I think it will become one of yours as well.
So what makes this sheet-pan dinner better than all the rest? First, there are literally like ZERO DISHES created in the making of this recipe. You don’t even need a mixing bowl. Just a single cutting board and your trusty 9 X 13-inch baking pan will do the trick. Second, the broth is to die for (hello white wine flavored with chicken and fresh herbs!), and it will have you eating your weight in crusty bread as you try to sop up every delicious, flavorful drop. And third, it’s pretty much an entire meal in and of itself. I’ve had this many nights just “as is”, and I’ve been more than satisfied (but a side of roasted broccoli or asparagus pairs well here, if you’re so inclined).
But my absolute favorite part of this dish might just be the whole garlic cloves, which turn into plump little flavor bombs when roasted. They are so freaking good. Vampires: stand down.
One-Pan Chicken and White Beans with Tomatoes, Garlic and Herbs
- 2 (15-ounce) cans white beans, rinsed and drained
- 1 pint grape tomatoes
- 8-10 garlic cloves, peeled and lightly smashed
- 4 sprigs fresh thyme
- 4 sprigs fresh oregano
- 1/2 cup white wine
- About 2 tablespoons extra-virgin olive oil, divided
- About 1 tsp. salt, divided
- About 1/2 tsp. black pepper divided
- 1/4 tsp. red pepper flakes
- 8 bone-in, skin-on chicken thighs
- Pre-heat your oven to 425 degrees.
- Add the white beans, tomatoes, garlic, thyme, oregano, white wine, 1 tablespoon of the olive oil, 1/2 tsp. of the salt, 1/4 tsp. of the black pepper and the red pepper flakes to a 9 X 13-inch baking pan. Toss gently until everything is well coated. Then spread the white bean mixture out into an even layer.
- Place the chicken thighs on top of the white bean mixture. Pat the tops of the chicken thighs dry with a paper towel. Then rub them with a little olive oil. Season with salt and black pepper.
- Transfer the baking pan to your pre-heated oven and roast until the chicken is golden on top and cooked through, about 40-45 minutes. Remove from the oven and let rest for 5-10 minutes before serving.
- Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.
Recipes adapted from Real Simple.
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.
Since I’m not a huge fan of tomatoes, I added sliced red onions and cubed butternut squash. Makes for a very delicious and filling meal. Thanks!
Sounds like a great variation for Fall!
This was great! I love how something so simple could become such a hearty and satisfying meal. Especially love that it was all made in one dish! Will be making this again and again.
Isn’t it the best! I probably make this chicken recipe more than any other. So good! Glad you tried it!
I made this for dinner tonight, and the only thing I would change is that I would cook all8 thighs next time! Super, super easy to make (and clean up), and so delicious. You are right – definitely have crusty bread on hand so you don’t waste a drop of juice. An easy entertaining meal, too.
So glad you loved it, Jacalyn! It’s definitely an easy one to scale up, if needed.