Chicken with White Beans and Tomatoes

It’s great when you find a meal that is both flavorful and really quick and easy to put together. This chicken dish is both of those things. It literally takes 10 minutes or less to prep, and then while it bakes you have some time to make a green salad, play with your kids, or relax.

The cannellini beans and tomatoes are tossed with thyme, oregano, crushed red pepper, garlic, olive oil, and a little salt and pepper, so they end up with a wonderful flavor after roasting in the oven. Thank you to Karen, who shared this recipe (and her modifications) with me! I’ve already put this recipe into my binder of favorites, and it will surely become a regular in my weekly meal plans.

Chicken with White Beans and Tomatoes

Printable Recipe

Makes 4 servings

Ingredients:

• Two 15.5-oz. cans cannellini beans, rinsed
• 1 pint grape tomatoes
• 1 teaspoon dried thyme, or 4 sprigs fresh thyme
• 1 teaspoon dried oregano, or 4 sprigs fresh oregano
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 2 tablespoons olive oil
• Salt and black pepper
• 4 boneless, skinless chicken breast halves
• 1/4 cup dry white wine*
• Chicken broth

Directions:

1. Preheat oven to 375 degrees F. In a 9 x 13-inch baking dish, toss the beans and tomatoes with the thyme, oregano, garlic, red pepper, 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
2. Pat the chicken dry and place on top of the bean mixture. Rub with the remaining tablespoon of oil; season with salt and pepper. Pour white wine into dish, and add enough chicken broth so that liquid is about 1/4-inch deep.
3. Bake until chicken is golden and cooked through, about 35 to 45 minutes.

*Alternatively, you can use all chicken broth and omit the wine.

Recipe adapted from Real Simple