Name: Creamy Tomato Chicken and White Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon olive oil; 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds); ¾ teaspoon salt, divided; 1 cup chopped onion; 3 cloves garlic, minced; ⅓ cup dry white wine or reduced sodium chicken broth; 2 (15-ounce) cans cannellini beans, rinsed and drained; 1 pint grape tomatoes; ½ cup reduced sodium chicken broth; 2 teaspoons chopped fresh oregano, plus more for garnish; ¼ teaspoon crushed red pepper; ⅓ cup finely shredded Parmesan cheese (1 1/2 ounces)

Creamy Tomato Chicken and White Beans

This one-pot tomato chicken and white beans dish is reminiscent of Tuscan white beans. Crispy, tender chicken thighs sit on top of creamy white beans and cherry tomatoes in a flavorful white wine sauce.

55 min total 15 min prep 40 min cook 6 600 cal

Instructions

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1 Gather all ingredients.
2 Heat oil in a 12-inch skillet over medium-high heat. Season chicken with 1/2 teaspoon salt. Add chicken to skillet. Cook until browned, 4 to 5 minutes per side. Remove from skillet.
3 Add onion to the skillet. Cook and stir over medium heat until tender, 5 minutes.
4 Add garlic to skillet. Cook until fragrant, about 1 minute.
5 Pour in wine and stir to break up any browned bits from the bottom of the skillet. Simmer until wine has nearly evaporated, 2 to 3 minutes.
6 Add beans, tomatoes, broth, oregano, crushed red pepper, and remaining 1/4 teaspoon salt to the skillet. Bring to a boil. Return chicken to the skillet. Cover, reduce heat, and simmer until chicken is done (175 degrees F or 80 degrees C), tomatoes begin to break down, and the bean mixture is creamy, about 20 minutes.
7 If desired, lightly mash some of the beans in the skillet to absorb some of the liquid.
8 Garnish with Parmesan cheese and additional oregano.