Enjoy a comforting, restaurant-quality dinner with this Creamy Tomato Chicken and White Bean Skillet.
Juicy, bone-in chicken thighs are seared until the skin is perfectly crisp, then gently simmered with creamy cannellini beans, sweet burst tomatoes, fragrant herbs, and a splash of white wine.
Finished with freshly grated Parmesan, this hearty one-pan meal delivers rich Tuscan-inspired flavors while keeping preparation and cleanup wonderfully simple.
Recipe Details
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 6 bone-in, skin-on chicken thighs (about 2½ pounds)
- ¾ teaspoon salt, divided
- 1 cup finely chopped yellow onion
- 3 garlic cloves, minced
- ⅓ cup dry white wine (or use additional low-sodium chicken broth)
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1 pint grape tomatoes
- ½ cup reduced-sodium chicken broth
- 2 teaspoons chopped fresh oregano, plus extra for garnish
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup freshly grated Parmesan cheese
Instructions
1. Sear the Chicken
Heat the olive oil in a large 12-inch skillet over medium-high heat. Pat the chicken thighs dry, then season with ½ teaspoon of the salt.
Place them skin-side down in the hot skillet and cook undisturbed for 4 to 5 minutes, or until the skin becomes crisp and golden. Flip and cook the second side for another 4 to 5 minutes. Remove the chicken from the skillet and set aside.
2. Cook the Aromatics
Reduce the heat to medium. Add the chopped onion to the skillet and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute, stirring constantly until fragrant.
3. Deglaze the Pan
Pour in the white wine and scrape the browned bits from the bottom of the skillet with a wooden spoon. Simmer for 2 to 3 minutes until most of the liquid has reduced.
4. Prepare the Bean Mixture
Add the cannellini beans, grape tomatoes, chicken broth, oregano, crushed red pepper flakes, and the remaining ¼ teaspoon salt. Stir everything together and bring the mixture to a gentle boil.
5. Braise the Chicken
Return the chicken thighs to the skillet, nestling them into the bean mixture. Cover the pan, reduce the heat to low, and simmer for about 20 minutes, or until the chicken reaches an internal temperature of 175°F (80°C).
During cooking, the tomatoes will burst and create a naturally creamy sauce.
6. Finish the Dish
For an even thicker, creamier consistency, lightly mash a small portion of the beans directly in the skillet using a fork or potato masher. Sprinkle the Parmesan cheese over the top and garnish with fresh oregano before serving.
Chef’s Tips
- For extra-crispy chicken skin: Thoroughly pat the chicken dry before seasoning and avoid moving it while it sears.
- Alcohol-free option: Replace the white wine with the same amount of chicken broth and add a squeeze of fresh lemon juice for brightness.
- Tomato substitutions: Cherry tomatoes or chopped Roma tomatoes work equally well and create a delicious sauce as they soften.
- Creamier sauce: Mashing a handful of the beans naturally thickens the sauce without adding cream.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 600 kcal |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Cholesterol | 197 mg |
| Sodium | 662 mg |
| Carbohydrates | 43 g |
| Dietary Fiber | 10 g |
| Total Sugars | 4 g |
| Protein | 52 g |
| Calcium | 219 mg |
| Iron | 7 mg |
| Potassium | 1,400 mg |
| Vitamin C | 10 mg |
Nutrition values are approximate and may vary depending on the brands and ingredients used.
