Creamy Tomato Chicken and White Beans
Ingredients
- 1 tablespoon olive oil
- 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- 3/4 teaspoon salt, divided
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1/3 cup dry white wine or reduced sodium chicken broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 pint grape tomatoes
- 1/2 cup reduced sodium chicken broth
- 2 teaspoons chopped fresh oregano, plus more for garnish
- 1/4 teaspoon crushed red pepper
- 1/3 cup shredded Parmesan cheese
Instructions
- 1
Gather all ingredients.
- 2
Heat oil in a 12-inch skillet over medium-high heat. Season chicken with 1/2 teaspoon salt. Add chicken to skillet. Cook until browned, 4 to 5 minutes per side. Remove from skillet.
- 3
Add onion to the skillet. Cook and stir over medium heat until tender, 5 minutes.
- 4
Add garlic to skillet. Cook until fragrant, about 1 minute.
- 5
Pour in wine and stir to break up any browned bits from the bottom of the skillet. Simmer until wine has nearly evaporated, 2 to 3 minutes.
- 6
Add beans, tomatoes, broth, oregano, crushed red pepper, and remaining 1/4 teaspoon salt to the skillet. Bring to a boil. Return chicken to the skillet. Cover, reduce heat, and simmer until chicken is done (175 degrees F or 80 degrees C), tomatoes begin to break down, and the bean mixture is creamy, about 20 minutes.
- 7
If desired, lightly mash some of the beans in the skillet to absorb some of the liquid.
- 8
Garnish with Parmesan cheese and additional oregano.
