One-Pan Chicken Thighs with Sun-Dried Tomatoes and Cannellini Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered with sun-dried tomatoes and white beans in a savory tomato broth, finished with fresh herbs for a complete weeknight meal. This american-inspired one pot ready in about 45 minutes pairs bone-in chicken thighs, olive oil, finely diced small onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook 3 minutes more.
  3. Step 3: Add diced onion to skillet and cook 2 minutes until softened. Stir in minced garlic and chopped sun-dried tomatoes, cooking 1 minute until fragrant.
  4. Step 4: Add rinsed cannellini beans, chicken broth, dried oregano, remaining 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, cover, and transfer to a preheated oven at 375°F (190°C). Bake 25 minutes until chicken is cooked through.
  5. Step 5: Remove from oven, stir in fresh parsley, and let rest 5 minutes before serving.

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Frequently asked questions

How long does One-Pan Chicken Thighs with Sun-Dried Tomatoes and Cannellini Beans take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Chicken Thighs with Sun-Dried Tomatoes and Cannellini Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pan Chicken Thighs with Sun-Dried Tomatoes and Cannellini Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Chicken Thighs with Sun-Dried Tomatoes and Cannellini Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Chicken Thighs with Sun-Dried Tomatoes and Cannellini Beans?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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