Easy baked chicken with white beans, onion, bacon and stewed tomatoes. One skillet from stovetop to oven, perfect for weeknight dinners.
This baked chicken with white beans is a family favorite and a go-to weeknight meal. The recipe originates from Gourmet magazine years ago, and it remains one of the easiest, most satisfying dishes to make: bone-in, skin-on chicken thighs browned in bacon drippings, nestled into a comforting bed of white beans, onions and stewed tomatoes.
Bone-in chicken thighs work best here for flavor and juiciness, though you can use smaller thighs if preferred. Thick-cut bacon adds a smoky depth, and sautéed onions bring sweetness and texture. Cannellini beans are my top choice for their creamy consistency, but any small white bean will do. The stewed tomatoes add a gentle sweetness and create a lovely sauce that ties everything together.
I often deglaze the pan with a splash of white wine while the onions brown, which helps lift all the browned bits and intensifies the sauce. Fresh rosemary is a recent addition and pairs beautifully with the other flavors if you have it on hand. Seasoning with salt as you cook—rather than only at the end—makes a real difference in depth of flavor; I prefer kosher salt.
This is an uncomplicated one-skillet meal that serves a small family and makes great company food. Serve with crusty bread to soak up the sauce. Below you’ll find the ingredient list, clear instructions, and nutrition details to help plan the meal.
Baked Chicken and White Beans
Ingredients
- 4 slices thick-cut bacon, cut into 1-inch pieces
- 4 large bone-in, skin-on chicken thighs (or 6 smaller thighs)
- 2 medium onions, chopped (about 1 ½ cups)
- 1 tablespoon finely chopped fresh rosemary (optional)
- 1 (14.5 oz) can stewed tomatoes
- 2 (15.5 oz) cans small white beans, drained and rinsed
Instructions
- Preheat the oven to 350ºF.
- Cook the bacon in a large, heavy, ovenproof skillet over medium heat until crisp. Transfer bacon to paper towels to drain, leaving the fat in the skillet.
- Pat the chicken thighs dry and season with salt and pepper. Brown the chicken, skin side down, in the bacon drippings over medium-high heat, turning once, about 4 minutes per side. Transfer to paper towels to drain.
- Reserve about 3 tablespoons of fat in the skillet and reduce heat to moderate. Add the chopped onions, season with salt, and cook, stirring and scraping up any browned bits. Deglaze the pan with a splash of white wine if desired. Cook the onions until golden brown, about 8–10 minutes. Stir in the chopped rosemary, if using.
- Stir in the stewed tomatoes with their juice and simmer for a few minutes, breaking up the tomatoes with a spoon. Add the cooked bacon and the drained beans and bring back to a simmer. Taste and adjust seasoning with salt and pepper.
- Nestle the browned chicken thighs into the bean mixture, skin side up. Bake uncovered until the chicken is cooked through, about 30–40 minutes. Let the dish rest for 5–10 minutes before serving.
Recipe Notes
Nutrition
* Adapted from Gourmet magazine, December 2004