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Weeknight • Chicken

One-Pan Chicken and Bean Skillet

This flavorful chicken and bean skillet brings together tender chicken, hearty beans, and vibrant tomatoes.

Prep
10 min
Cook
25 min
Servings
4
Level
Weeknight
One-Pan Chicken and Bean Skillet

Looking for minimal mess and maximum flavor? This One-Pan Chicken and Bean Skillet is here to deliver! It’s a beautifully balanced meal with juicy chicken, protein-packed beans, and a zesty tomato sauce, all coming together in a single pan. Perfect for those busy evenings when you want something satisfying without all the fuss.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 cup chicken broth
  • 2 tbsp fresh parsley, chopped (for garnish)
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Heat olive oil in a large oven-safe skillet (cast iron works great!) over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.

  2. Step 2

    Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute more until fragrant.

  3. Step 3

    Stir in diced tomatoes (undrained), rinsed cannellini beans, oregano, thyme, and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

  4. Step 4

    Return the browned chicken to the skillet, nestling it into the sauce. Season with salt and black pepper to taste.

  5. Step 5

    Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and flavors have melded. Alternatively, if your skillet is oven-safe, you can transfer it to a 375°F (190°C) oven for 15-20 minutes.

  6. Step 6

    Garnish with fresh chopped parsley before serving. Great with rice, quinoa, or crusty bread.

Tips

  • For a bit of heat, add a pinch of red pepper flakes with the garlic.
  • If you don't have cannellini beans, great northern beans or chickpeas would also work well.
  • A squeeze of fresh lemon over the top before serving adds a lovely brightness.

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