Community recipe
One-Pan Chicken with Jammy Tomatoes, White Beans & Garlic Crumbs
Golden chicken thighs simmer in a bright, savory tomato-and-bean pan sauce, then get a shower of buttery toasted garlic crumbs and fresh lemon. A comforting, complete dinner with crisp, creamy, and juicy textures in every serving.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- easy
Get ready
Ingredients
- 900 g boneless, skinless chicken thighs, patted dry and trimmed
- 300 g grape tomatoes, rinsed and dried
- 1 yellow onion, peeled and finely diced
- 3 garlic cloves, peeled and minced
- 1 tbsp olive oil
- 1 tsp fine salt
- 0.5 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 2 cannellini beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 2 tbsp unsalted butters
- 0.5 cup panko breadcrumb
- 1 lemon, zest finely and squeeze 1 tbsp juice
- 2 tbsp fresh parsleies, washed, dried, and finely chopped
Make it
Instructions
- 01
Prep the oven, chicken, and vegetables
Heat the oven to 400°F (200°C). Set out a large oven-safe skillet and a small skillet for the crumbs. Pat dry and trim 900 g boneless, skinless chicken thighs. Rinse and dry 300 g grape tomatoes. Peel and finely dice 1 medium yellow onion; peel and mince 3 garlic cloves. Keep the prepared items separate and wash your hands and the cutting board after handling the raw chicken. | Why: Dry chicken browns better, and prepping everything now keeps the cooking orderly.
- 02
Season and brown the chicken
Warm the large skillet over medium-high heat for 1 minute. Add 1 tbsp olive oil. Season the prepared pieces all over with 1 tsp fine salt, ½ tsp freshly ground black pepper, and 1 tsp smoked paprika. Lay them in the hot skillet in one layer and brown for 3–4 minutes per side; work in batches if needed. Transfer the golden pieces to a clean plate; they will finish cooking in the oven. | Why: A hot sear builds flavor and leaves browned bits that enrich the pan sauce.
- 03
Build the tomato and bean sauce
Lower the heat to medium. Add the reserved aromatics to the same skillet and cook for 3 minutes, stirring, until softened and fragrant. Add the prepared tomatoes and cook for 4–5 minutes, stirring occasionally, until their skins wrinkle and several burst. Drain and rinse 2 cans cannellini beans (15 oz / 425 g each), then add them with 1 cup low-sodium chicken broth. Scrape up the browned bits and bring the sauce to a gentle simmer, about 2 minutes. | Why: Softened aromatics and burst tomatoes create a flavorful base, while beans make the meal hearty.
- 04
Bake until tender and toast the crumbs
Nestle the browned pieces into the simmering sauce, spooning a little sauce over each. Transfer the skillet to the oven and bake uncovered for 18–22 minutes, until the thickest piece reaches 165°F (74°C) on an instant-read thermometer and the sauce bubbles at the edges. Meanwhile, melt 2 tbsp unsalted butter in the small skillet over medium heat. Add ½ cup panko breadcrumbs and toast, stirring often, for 3–5 minutes until evenly golden and crisp; turn off the heat. | Why: Gentle oven cooking finishes the chicken without drying it, while toasted crumbs add a crisp contrast.
- 05
Finish with lemon and serve
Remove the skillet carefully and let the dish rest for 5 minutes. Rinse and dry 1 lemon, finely grate its zest, then cut it in half and squeeze out 1 tbsp lemon juice. Wash, dry, and finely chop 2 tbsp fresh parsley. Stir the juice into the sauce, scatter the zest and parsley over the top, and finish with the toasted crumbs. Serve hot, spooning plenty of the sauce and beans alongside each portion. | Why: Fresh citrus and herbs lift the rich sauce, and adding the crumbs at the end keeps them crunchy.
