Chicken Thighs with Beans Mushrooms and Tomatoes
Discover the ultimate comfort food with our savory Chicken Thighs with Beans, Mushrooms, and Tomatoes. This one-pan wonder combines crispy, golden-brown chicken thighs with a hearty medley of tender mushrooms, juicy diced tomatoes, and creamy white beans, all simmered in a fragrant thyme-infused broth. Perfect for weeknight dinners or weekend gatherings, this dish boasts a rich, velvety sauce that’s ideal for soaking up with crusty bread or pairing with rice or mashed potatoes. Ready in under an hour, this wholesome recipe offers both flavor and convenience, making it a must-try for fans of hearty, wholesome meals. Garnished with fresh parsley for a burst of color and freshness, it’s as beautiful to serve as it is delicious to eat.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 8 ounces Mushrooms, sliced
- 14.5 ounces Canned diced tomatoes
- 15 ounces Canned white beans (such as cannellini or great northern), drained and rinsed
- 1 cup Chicken broth
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and the black pepper.
Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the pan. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly.
Stir in the diced tomatoes with their juice, the drained and rinsed beans, chicken broth, dried thyme, and the remaining 1/2 teaspoon of salt. Mix well to combine.
Nestle the seared chicken thighs back into the pan, skin-side up. Make sure they are partially submerged in the sauce, but the skin stays exposed to stay crispy.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let the dish cook for 25 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F/74°C).
Remove the lid and cook for an additional 5 minutes to let the sauce thicken slightly.
Garnish with fresh parsley before serving. Enjoy hot on its own or with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 6124 mg | 266% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 23.5 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 474 mg | 36% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4620 mg | 98% | |
*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.
