Chicken Thighs with Beans Mushrooms and Tomatoes
Discover the ultimate comfort food with our savory Chicken Thighs with Beans, Mushrooms, and Tomatoes. This one-pan wonder combines crispy, golden-brown chicken thighs with a hearty medley of tender mushrooms, juicy diced tomatoes, and creamy white beans, all simmered in a fragrant thyme-infused broth. Perfect for weeknight dinners or weekend gatherings, this dish boasts a rich, velvety sauce that’s ideal for soaking up with crusty bread or pairing with rice or mashed potatoes. Ready in under an hour, this wholesome recipe offers both flavor and convenience, making it a must-try for fans of hearty, wholesome meals. Garnished with fresh parsley for a burst of color and freshness, it’s as beautiful to serve as it is delicious to eat.
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Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 8 ounces Mushrooms, sliced
- 14.5 ounces Canned diced tomatoes
- 15 ounces Canned white beans (such as cannellini or great northern), drained and rinsed
- 1 cup Chicken broth
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped (for garnish)
Directions
Step 1
Season the chicken thighs on both sides with 1 teaspoon of salt and the black pepper.
Step 2
Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.
Step 3
In the same pan, reduce the heat to medium. Add the chopped onion and sauté for 3-4 minutes until softened.
Step 4
Add the minced garlic and sliced mushrooms to the pan. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly.
Step 5
Stir in the diced tomatoes with their juice, the drained and rinsed beans, chicken broth, dried thyme, and the remaining 1/2 teaspoon of salt. Mix well to combine.
Step 6
Nestle the seared chicken thighs back into the pan, skin-side up. Make sure they are partially submerged in the sauce, but the skin stays exposed to stay crispy.
Step 7
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let the dish cook for 25 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F/74°C).
Step 8
Remove the lid and cook for an additional 5 minutes to let the sauce thicken slightly.
Step 9
Garnish with fresh parsley before serving. Enjoy hot on its own or with crusty bread, rice, or mashed potatoes.
Nutrition Facts
| Serving size | (2066.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2297.5 |
| Total Fat 146.2g | 0% |
| Saturated Fat 36.7g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 494.2mg | 0% |
| Sodium 6123.7mg | 0% |
| Total Carbohydrate 103.6g | 0% |
| Dietary Fiber 33.4g | 0% |
| Total Sugars 23.5g | |
| Protein 147.0g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 474.1mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 4619.5mg | 0% |
Source of Calories