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Chicken with Tomatoes & Beans

Recipe - Chicken Tomatoes Beans Onions and Garlic

I adapted this from a recipe by Jamie Oliver. It is so delicious and easy (two of my favorite words), and it freezes really well! You can also make this on a sheet pan, but I like to capture the juices, so I use a pan that can go in the oven.

Serves 4 with salad or additional vegetables


4 bone-in Chicken Thighs

I pint Grape or Cherry Tomatoes

1 small Onion thinly sliced

2 cloves of Garlic minced

1 can of Cannellini Beans

2 Tbl Olive Oil

1 tsp Red Pepper

1 tsp Oregano

Salt and Pepper


Preheat your oven to 400 degrees Fahrenheit

Season the chicken with salt, pepper, 1/2 tsp red pepper, and 1/2 tsp dried oregano.

Browing seasoned chicken thighs

Heat an oven-proof skillet or pan and add 1 tablespoon of olive oil on medium-high heat. Once heated, add the chicken thighs skin side down. Brown for about 4 minutes and then turn over and cook another 3 minutes. You are just browning the chicken, not cooking it all the way through. It will continue to cook in the oven.

Tomatoes, onions, garlic, and beans seasoned with salt, pepper, oregano, and red pepper

While the chicken is browning, mix together the onions, tomatoes, beans, garlic, and the rest of the olive oil, oregano, and red pepper. Add a pinch of salt and pepper.

Chicken with tomatoes and beans ready for the oven

Once the chicken is slightly browned, take it out of the pan. Add the tomatoes and bean mixture. Stir to loosen up anything that has stuck to the bottom. Then add the chicken back to the top.

Place in the oven and cook for 30-40 minutes or until your chicken reaches 170 degrees Fahrenheit. If the pan you use has a top, cover it for the first 15-20 minutes and then remove the cover so the chicken can brown.

Serve as is with a salad or other vegetables. You can also serve this with rice or couscous.


You can't really overcook this dish. If you want to leave it in the oven longer, reduce the heat and add a bit of liquid if the bottom seems dry. The liquid could be chicken or veggie stock, wine, or even water.

I mentioned in the intro this freezes really well, and it does. When I make it, I portion out individual meals and pop them in the freezer. Then on those busy days, I can either take one out and put it in the microwave, or because I freeze in an ovenproof glass container, take the cover off and put it in the oven.


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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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