One-Pan Chicken and White Bean Tomato Bake

Ever have one of those nights where you just need dinner to be easy, healthy, and delicious without a mountain of dishes to wash afterward? You’re not alone. That’s exactly why this One-Pan Chicken and White Bean Tomato Bake is about to become your new best friend. It’s the kind of hearty, comforting meal that feels like a hug in a bowl, and it all comes together in a single pan. Minimal effort, maximum flavor. Let’s get cooking.

Why You’ll Love This

This recipe is the ultimate trifecta for a busy weeknight. First, it’s incredibly simple—just a bit of chopping and stirring before it goes into the oven to work its magic. Second, it’s a complete, balanced meal with protein, fiber-rich beans, and veggies all in one dish. And third, the cleanup is a dream. You get a flavorful, satisfying dinner with just one pan to wash. So good.

Equipment Needed

• A large, oven-safe skillet or a 9×13 inch baking dish
• Cutting board and chef’s knife
• Measuring spoons and cups
• Spoon for stirring

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs (for richer flavor and tenderness)
• 1 yellow onion, chopped (for a sweet, savory base)
• 4 cloves garlic, minced (for that essential aromatic punch)
• 2 (15 oz) cans cannellini beans, drained and rinsed (for creamy texture and fiber)
• 1 (15 oz) can fire-roasted diced tomatoes (for smoky, sweet acidity)
• 1 cup chicken broth (to create a delicious saucy base)
• 2 tsp Italian seasoning (for that classic herb flavor)
• 1 tsp smoked paprika (adds a touch of warmth and depth)
• ½ tsp red pepper flakes (optional, for a little kick)
• 3 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil or parsley for garnish (adds a pop of color and freshness)

Step By Step

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken thighs dry with a paper towel and season both sides generously with salt and pepper.
3. Heat the olive oil in your large oven-safe skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes per side, until you get a beautiful golden-brown crust. You’re not cooking it through here, just building flavor. Remove the chicken and set it aside on a plate.
4. In the same skillet, add the chopped onion. Cook for about 4-5 minutes until it starts to soften. Add the garlic and cook for another minute until fragrant.
5. Pour in the chicken broth to deglaze the pan, scraping up all those tasty browned bits from the bottom. That’s pure flavor!
6. Stir in the drained beans, diced tomatoes, Italian seasoning, smoked paprika, and red pepper flakes (if using). Let everything simmer together for 2-3 minutes. Give it a taste and adjust seasoning with more salt and pepper if needed.
7. Nestle the seared chicken thighs back into the skillet, right into the bean and tomato mixture.
8. Carefully transfer the entire skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and tender enough to pull apart with a fork.
9. Remove from the oven and let it rest for 5 minutes. Garnish with fresh herbs before serving.

Crockpot Cooking Instructions

For a true dump-and-go dinner, your crockpot is a fantastic option. Simply add the chopped onion, garlic, drained beans, diced tomatoes, chicken broth, and all seasonings to the slow cooker. Stir to combine. Place the seasoned (but not seared) chicken thighs on top. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken will be so, so tender and will shred easily with a fork. Honestly, I prefer the texture from the oven method, but the crockpot version is unbeatable for convenience.

Variations & Substitutions

• No Chicken Thighs? Use boneless, skinless chicken breasts. Just reduce the bake time to 20-25 minutes to avoid drying them out.
• Vegetarian? Skip the chicken and use vegetable broth. Add a couple of cups of chopped zucchini or mushrooms in step 4 for extra heartiness.
• Bean Swap: Great Northern beans or chickpeas work beautifully here instead of cannellini.
• Extra Veggies: Feel free to stir in a couple of handfuls of fresh spinach or kale during the last 5 minutes of baking.

Serving Ideas & Pairings

This bake is a complete meal all on its own, but it’s also wonderful served over a bed of creamy polenta, steamed rice, or whole-wheat couscous to soak up all the delicious juices. For a lighter option, a simple side salad with a tangy vinaigrette is the perfect fresh contrast. And a crusty piece of garlic bread is never a wrong choice for dipping.

Storage & Reheating

Let the bake cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. To reheat, the microwave is fine for a quick lunch, but for best results, warm it gently in a saucepan on the stove over medium-low heat, stirring occasionally, until heated through. You can also reheat portions in the oven at 350°F until warm. Add a splash of broth or water if the sauce seems too thick.

Frequently Asked Questions

• Can I use chicken breasts instead? Absolutely! Just keep a closer eye on the time as they cook faster and can dry out. I’d check at the 20-minute mark.
• Is this recipe freezer-friendly? It is! Store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• What are some other quick dinner ideas? This recipe is a great base. Try adding different herbs like oregano or thyme, or swap the beans for another variety you have in your pantry. It’s a very forgiving method for lazy dinners.
• My family is picky—is this kid friendly? The flavors are hearty but not too spicy. If you’re worried, simply leave out the red pepper flakes. The tender chicken and creamy beans are usually a big hit for kid friendly dinners.