Chicken and Bean Dinner
Transform your weeknight meals with this hearty and wholesome Chicken and Bean Dinner, a one-skillet recipe that combines tender, golden-seared chicken thighs with a medley of protein-packed cannellini beans, vibrant green beans, and robust diced tomatoes. Infused with the earthy flavors of paprika and oregano, and finished with a fragrant garlic-onion base, this dish strikes the perfect balance between comforting and nutritious. Ready in just 45 minutes, it’s an ideal choice for busy evenings, offering savory depth with minimal effort. Serve it alongside crusty bread or fluffy rice to soak up the flavorful sauce, and don’t forget a sprinkle of freshly chopped parsley for a pop of color and freshness. Perfect for a quick family dinner or a satisfying meal prep solution, this Chicken and Bean Dinner is sure to become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 14 oz can canned diced tomatoes
- 1 cup low-sodium chicken broth
- 1 15 oz can canned cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and halved
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Season the chicken thighs with a pinch of salt, black pepper, and paprika on both sides.
Sear the chicken thighs in the skillet for 3-4 minutes per side until golden brown. Remove them from the skillet and set aside (they do not need to be fully cooked yet).
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Sauté the diced onion for 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the canned diced tomatoes and chicken broth. Stir in the paprika, oregano, salt, and black pepper.
Add the cannellini beans and green beans to the skillet, stirring well to combine.
Return the seared chicken thighs to the skillet, nestling them into the bean and vegetable mixture.
Cover the skillet with a lid and cook on medium heat for 20 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the green beans are tender.
Taste the sauce and adjust seasoning if needed.
Garnish with fresh chopped parsley before serving.
Serve warm with crusty bread, rice, or a simple side salad.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 2594 mg | 113% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 22.4 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 482 mg | 37% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3622 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
