Here’s a straightforward skillet chicken recipe that combines juicy browned thighs with a simple tomato and white bean ragout. It’s an easy way to get protein, veggies, and fiber all in one dish without fuss.
The Story Behind This Recipe
I started making this skillet chicken on nights when I wanted something cozy but didn’t have the time for complicated steps or a long list of ingredients. The beauty is how little hands-on time it demands. You brown the chicken right in the pan, add the tomatoes and beans, and let it simmer gently while the flavors meld.
It’s one of those meals that feels a bit rustic, almost like a casual dinner you’d get at a small Mediterranean spot, but totally doable in a regular kitchen. I often toss in a bit of rosemary or oregano if I have it on hand, but the canned tomatoes and beans really hold their own here.
I usually serve it with crusty bread or over a bed of rice to soak up that lovely ragout. Sometimes roasted greens or a simple salad on the side rounds it out nicely. Family tends to appreciate that it’s warm and filling without being heavy.
One detail I keep an eye on is how to brown the chicken skin just right — it really makes a difference in flavor and texture. The pan juices turn into the ragout base, so that first step is worth taking your time on. When it’s done, the beans are tender but not mushy, and the tomatoes are saucy but still a little chunky.
It’s a recipe I don’t get tired of because it’s comforting and straightforward, not fiddly, and it uses pantry staples most of the time. Plus, it reheats well, so it’s often a lunch the next day, too.
Cuisine: Mediterranean
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and pepper
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary (optional)
- 1/4 cup chicken broth or water
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1. Pat the chicken thighs dry and season both sides with salt and pepper.
- Step 2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until skin is browned and crisp, about 5-7 minutes. Flip and cook another 3 minutes. Remove chicken and set aside.
- Step 3. Reduce heat to medium and add onion to the pan. Cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Step 4. Stir in diced tomatoes, white beans, oregano, rosemary (if using), and chicken broth. Season with a bit more salt and pepper.
- Step 5. Return chicken to the pan, skin-side up. Cover and simmer gently for 15-20 minutes, until chicken is cooked through and sauce has thickened slightly.
- Step 6. Taste and adjust seasoning if needed. Sprinkle with chopped parsley before serving.
Tips for Success
- Dry the chicken skin well before browning to get a crispier crust.
- Use a wide skillet so the chicken fits comfortably and the skin browns evenly.
- Don’t stir the ragout too much once the chicken is in; let it simmer undisturbed for better texture.
- If you prefer, swap white beans for chickpeas for a slightly nuttier flavor.
Variations & Substitutions
- Add a pinch of red pepper flakes when cooking the onion for a mild kick.
- Finish with a splash of lemon juice or a drizzle of good olive oil for brightness.
- Toss in some chopped spinach or kale about 5 minutes before the end for extra greens.
- Use boneless chicken thighs if you want to cut down on cooking time.
