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Skillet Chicken Thighs With Fire-Roasted Tomatoes and Smashed White Beans
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Prep Time:
20 minutes
Total Time:
45 minutes
One-skillet Italian herb chicken thighs over a savory tomato and white bean medley. Effortless and flavorful.
Ingredients:
  • 3 tablespoons butter
  • 4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
  • 1 1/4 teaspoons Italian herb seasoning
  • 1/2 teaspoon salt
  • 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
  • 1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
  • 1 tablespoon chopped fresh sage leaves
Instructions:
  • Preheat oven to 400°F. Melt 1 tablespoon of butter in a 10-inch ovenproof skillet over medium-high heat. Season chicken with 1 teaspoon of Italian herb seasoning and 1/4 teaspoon of salt.
  • In a hot skillet, lay the chicken pieces skin side down. Allow them to cook undisturbed for 4 to 5 minutes until the skin turns a beautiful golden brown and easily comes off the surface. Flip the chicken over and cook for an additional 2 to 4 minutes until lightly browned. Turn off the heat, transfer the chicken to a plate, and drain any excess fat from the skillet.
  • Combine beans with butter, tomatoes, sage, Italian herb seasoning, and salt in a small bowl. Mash lightly. Place chicken thighs, skin side up, on top of the mixture in a skillet, then transfer to the oven.
  • Roast until chicken is bubbly and the juices run clear when cut at the thickest part, at least 165°F. Sprinkle with extra chopped sage, if desired.

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