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

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.

Cuisine: American

Category: One Pot

Prep: 10 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 4 bone-in chicken thighs
• 1 tbsp olive oil
• 1, finely diced small onion
• 3 cloves, minced garlic
• 1/4 cup, oil-packed and chopped sun-dried tomatoes
• 1 can (15 oz), rinsed and drained cannellini beans
• 1/2 cup chicken broth
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

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.