Roasted Chicken with White Beans and Tomatoes

Yes, I’m writing a blog post, don’t faint and die everyone.  I was inspired by an IG follower who mentioned that she loves the blog and makes the recipes I post (I was shocked too)…thanks for the motivation @taynicpic!

This is the easiest dinner you’ll ever make in your whole damn life.  I’ve posted the recipe on Instagram multiple times but in an effort to keep this tiny blog alive and kicking, I will put it out in the blogosphere where it can stay until eternity…or until global warming kills us all.

You can make this with boneless chicken breasts, thighs, or a combo of both (I like both).  The most important part is to not skimp on the salt…I beg you.

This also qualifies as a one pot (dish) meal so clean up is easy.  I use the term “easy” loosely here because it doesn’t matter if the meal is made in one pot/dish/plastic bucket, there will always be utensils and plates to wash…unless you eat the meal with your hands directly out of the pot in which case I say, bravo!

Ok, enough philosophizing about one pot meals…here’s the recipe.

  • 3 pounds boneless chicken breasts and/or thighs
  • 2 cans white beans, drained and rinsed
  • 1 pint grape tomatoes
  • 1/2 cup white wine
  • 3 cloves garlic, smashed
  • Italian bread crumbs
  • 5 sprigs fresh thyme
  • 1 tbsp dried oregano
  • Salt and pepper

In a 9×13 baking dish combine tomatoes, white beans, garlic, herbs, wine, and salt/pepper. Season chicken with salt/pepper and lay on top of mixture. Drizzle olive oil over chicken and then sprinkle with bread crumbs. Cook for 50-60 minutes at 425F.

Boom. Done.

You MUST serve this with a crusty baguette and the rest of the bottle of white wine…unless you drank that already…in that case you must open another bottle of white wine.

This is a great weeknight option, it literally takes 5 minutes to prepare and you’ll get a good buzz if you follow my instructions precisely.

Now pardon me, I’ll just be over here trying to say the word philosophizing out loud…turns out I can’t.


The Good Cooker