Best 10 Baked Chicken With White Beans And Tomatoes Recipes

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Baked chicken with white beans and tomatoes is a delicious and healthy dish that is perfect for a weeknight meal. This flavorful dish is loaded with protein, fiber, and vitamins. With just a few simple ingredients, you can have a satisfying and nutritious meal that the whole family will enjoy. This article will provide you with all the information you need to make the best baked chicken with white beans and tomatoes, including a detailed recipe, tips for selecting the best ingredients, and suggestions for serving this delicious dish.

Let's cook with our recipes!

CHICKEN WITH ROASTED SHALLOTS, TOMATOES AND WHITE BEANS



Chicken with Roasted Shallots, Tomatoes and White Beans image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 11

Nonstick cooking spray
6 boneless skinless chicken breast halves (about 5 ounces each)
Salt and freshly ground black pepper
4 to 6 shallots, cut into 1-inch pieces
2 cups grape or cherry tomatoes, halved
Olive oil
1 (15-ounce) can white beans, drained
1 1/4 cups reduced-sodium chicken broth, divided
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons freshly chopped parsley leaves

Steps:

  • Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
  • Season both sides of chicken with salt and black pepper and place in prepared pan. Arrange shallots and tomatoes around chicken (or on a second baking sheet that's been coated with nonstick cooking spray). Toss with olive oil and season with salt and black pepper. Roast 30 minutes, until chicken is golden brown and cooked through and vegetables are tender.
  • Set aside 2 chicken breast halves for primavera.
  • In a large skillet, combine beans, roasted shallots and tomatoes, 1 cup of the broth, thyme, and oregano. Set pan over medium-high heat and bring to a simmer. Add chicken and simmer 1 minute to heat through. Remove from heat and top with parsley.

BAKED CHICKEN WITH WHITE BEANS AND TOMATOES



Baked Chicken with White Beans and Tomatoes image

Categories     Bean     Chicken     Poultry     Tomato     Bake     Sauté     Bacon     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

6 bacon slices (1/4 lb total), cut into 1-inch pieces
4 large chicken thighs with skin and bone (1 1/2 lb total)
2 medium onions, chopped (1 1/2 cups)
1 (14- to 16-oz) can stewed tomatoes including juice
2 (15- to 16-oz) cans small white beans, rinsed and drained

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.
  • While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.
  • Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.

CHICKEN WITH FIRE-ROASTED TOMATOES



Chicken with Fire-Roasted Tomatoes image

My skillet chicken with the colors and flavors of Italy is so easy. The fire-roasted tomatoes sound complicated, but all you have to do is open a can! -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons salt-free garlic herb seasoning blend
1/2 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
3/4 pound fresh green beans, trimmed
2 tablespoons water
1 tablespoon butter
Hot cooked pasta, optional

Steps:

  • Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.

Nutrition Facts : Calories 294 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES



Baked Chicken With Crispy Parmesan and Tomatoes image

Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there's no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, drained
4 cloves garlic, crushed
4 sprigs thyme, oregano or rosemary
1/2 teaspoon crushed red pepper flakes (optional)
Kosher salt
Freshly ground pepper
4 large boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 ounce Parmesan, plus about 2 tablespoons for garnish
1/2 cup parsley or basil, coarsely chopped (optional)

Steps:

  • Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
  • Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
  • Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
  • Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 5 grams, Protein 47 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 5 grams, TransFat 0 grams

SKILLET CHICKEN THIGHS WITH FIRE-ROASTED TOMATOES AND SMASHED WHITE BEANS



Skillet Chicken Thighs With Fire-Roasted Tomatoes and Smashed White Beans image

A one-skillet meal that's beautiful, delicious and - surprise! - super easy. Italian herb-seasoned chicken thighs are browned in a skillet and roasted on top of a tomato, white bean and sage mixture.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

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

Steps:

  • Heat oven to 400°F. In 10-inch ovenproof skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1 teaspoon of the Italian herb seasoning and 1/4 teaspoon of the salt.
  • Place chicken skin side down in skillet. Cook without moving 4 to 5 minutes, until skin is golden brown and chicken releases easily from surface. Turn chicken over, and cook 2 to 4 minutes or until lightly browned. Turn off heat; remove chicken from skillet to plate, and drain fat from skillet.
  • In small bowl, add beans, and lightly mash with potato masher or fork. Add remaining 2 tablespoons butter, the tomatoes, mashed beans, sage, remaining 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon salt to skillet, mixing to combine. Place chicken thighs, skin side up, on top of tomato and bean mixture, and transfer to oven.
  • Roast 18 to 22 minutes or until bubbly and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Top with additional chopped sage, if desired.

Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 115 mg, Fat 2, Fiber 5 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g

CHEESY WHITE BEAN-TOMATO BAKE



Cheesy White Bean-Tomato Bake image

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you - even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it's white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that's left to do is dot it with cheese and bake until it's as molten or singed as you like. Serve with bread and a bitter-green salad.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, weeknight, beans, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you'd like, run the skillet under the broiler for a minute or 2. Serve at once.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 2 grams

BAKED CHICKEN WITH WHITE BEANS AND TOMATOES



Baked Chicken With White Beans and Tomatoes image

Make and share this Baked Chicken With White Beans and Tomatoes recipe from Food.com.

Provided by Pinay0618

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

1/4 lb bacon, cut into 1-inch pieces
1 1/2 lbs chicken thighs, with skin and bone
2 medium onions, chopped
1 (14 ounce) can stewed tomatoes including juice
2 (15 ounce) cans small white beans, rinsed and drained

Steps:

  • Put oven rack in middle position and preheat oven to 350°F
  • Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.
  • While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.
  • Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.

Nutrition Facts : Calories 761.8, Fat 39.5, SaturatedFat 11.9, Cholesterol 162.6, Sodium 378.3, Carbohydrate 52.4, Fiber 11, Sugar 2.4, Protein 48.7

GARLIC-OLIVE OIL BAKED CHICKEN W/ TOMATOES, CABBAGE AND BEANS



Garlic-olive Oil Baked Chicken W/ Tomatoes, Cabbage and Beans image

Make the marinade in the morning, leave the chicken soaking all day and when you get home all you have to do is a quick chop, assemble and bake. I made this up in one of my "clean out" weeks. I used bone, skin-on chicken breasts and the skin came out so crispy. I never measure so these are my best estimate, feel free to adjust. Prep time does not including marinating time.

Provided by smashmac

Categories     Chicken

Time 1h35m

Yield 3 serving(s)

Number Of Ingredients 11

3 bone-in skin-on chicken breasts
1/4 cup olive oil
3 tablespoons white wine vinegar
1 lemon, zested, halved, and one half juiced
2 tablespoons chopped garlic (I admit it, I use the pre-chopped kind from a jar)
2 teaspoons oregano
1/2 teaspoon crushed red pepper flakes
1/2 large sweet onion, chopped
1/4 head cabbage, chopped
1 (28 ounce) can stewed tomatoes, undrained
1 (14 ounce) can white beans, drained (such as great northern)

Steps:

  • For Marinade.
  • In a glass bowl or casserole large enough to hold the chicken mix together olive oil, white wine vinegar, lemon zest, juice from 1/2 the lemon, garlic,oregano and red pepper flakes. Add chicken and coat well. Marinate all day or overnight.
  • To Bake.
  • If you are using the same casserole dish that you marinated it in to bake it remove chicken and set aside, leaving marinade. Place onions, then cabbage in casserole. Pour stewed tomatoes and beans over and mix well. Try to cover all the cabbge with liquid.
  • Place chicken on top of vegetable-bean mixture. Bake at 450 degrees for approximatley 1 hour 15 minutes or until juices run clear.
  • Serve with crusty peasant bread and a Caesar salad.

Nutrition Facts : Calories 682.8, Fat 32.6, SaturatedFat 6.6, Cholesterol 92.8, Sodium 746, Carbohydrate 59.4, Fiber 13.2, Sugar 16.5, Protein 44.6

ITALIAN WHITE BEAN CHICKEN



Italian White Bean Chicken image

Flavorful, simple, and quick!

Provided by hauliewytmo

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 7

1 clove garlic, sliced
2 skinless, boneless chicken breast halves
2 zucchinis, sliced
1 (15.5 ounce) can white beans, drained
1 roma tomato, chopped
5 fresh basil leaves
ground black pepper to taste

Steps:

  • Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 55 g, Cholesterol 69.2 mg, Fat 4.7 g, Fiber 13.1 g, Protein 44 g, SaturatedFat 1.2 g, Sodium 92.6 mg, Sugar 4.9 g

CHICKEN STEW WITH TOMATOES AND WHITE BEANS



Chicken Stew with Tomatoes and White Beans image

Provided by Joy Smith

Categories     Soup/Stew     Bean     Chicken     Poultry     Tomato     Stew     Kid-Friendly     Back to School     Winter     Bon Appétit     Connecticut     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 11

4 bacon slices, chopped
6 chicken thighs with skin and bones (about 2 1/2 pounds)
All purpose flour
1 large onion, chopped (about 2 cups)
5 garlic cloves, minced
2 14 1/2-ounce cans stewed tomatoes
1 14 1/2-ounce can low-salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 15-ounce cans cannellini (white kidney beans), drained

Steps:

  • Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.

Tips:

  • To save time, use canned or pre-cooked white beans.
  • If you don't have fresh tomatoes, you can use a can of diced tomatoes.
  • Add some chopped fresh herbs, such as basil, oregano, or thyme, for extra flavor.
  • Serve the chicken with a side of roasted vegetables or a salad.
  • This dish can be easily doubled or tripled to feed a larger crowd.

Conclusion:

Baked chicken with white beans and tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!

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