One Pot Chicken and Beans

One Pot Chicken and Beans is a great dish for the whole family.  This one-pot meal is a smart way to use up the vegetables you probably already have on hand.

Easy One Pot Chicken and Beans recipe at TidyMom.net

 

I’ve been in a bit of a “What to fix for dinner rut“.

Night after night sneaks up on me and I’m NOT in the dinner fixing mood.  Am I’ the only one who gets like this?

The other day I decided I needed to dig my self out of this dinner rut.  I really didn’t have a choice. My family is getting a little tired of spaghetti and sandwiches. {giggle}

This One Pot Chicken and Beans dish is a recipe I put together for Bush’s Beans, along with some input from friend and chef, Jeffrey Saad.

Jeffrey helped me come up with a new one-pot meal that was sure to be a new family favorite!    The goal was a recipe that was quick and easy with simple ingredients that I usually have on hand.

While chatting with Jeffrey I mentioned I have a crew of picky eaters and it’s hard to find a meal that will please them all.  I mentioned that my White Bean Chili was a dish they all liked and anything with chicken will usually get 4 thumbs up at our house.

Here’s what Jeffrey suggested:

Chicken is great and since your family loves your white bean chili let’s riff on that.  How about using bone in chicken thighs/drumsticks? Saute those in a large pot until brown.  You can then add veggies of choice an chicken stock.  To make the dish more unique you could puree the white beans and stir them in as a thickener but also use a can of whole black beans.

beans

I loved these ideas and got to work.

I browned some chicken thighs in my dutch oven with a little oil, while I chopped some carrots and celery.  Once the thighs were browned (about 12 mins) I removed them from the pot and set them aside on a plate while I sauteed the veggies that I seasoned with the same seasoning I use in my white chili.

Next, I added a little chicken broth and the beans added great texture.  I loved the idea of pureeing the cannellini beans to thicken the broth. I added a small can of green chilies for a bit of a kick and placed the chicken back in and let it all simmer about 20 minutes, while I made some of our favorite garlic cheese biscuits for dipping. You could also serve the one-pot chicken and beans with this biscuit recipe from Dinners Dishes & Desserts

I ladled into bowls for serving with the biscuits and it was a HUGE hit!  I actually didn’t get much myself, so I want to make another batch real soon.  We unexpectedly had a friend with his two sons (13 &15) here for dinner and they devoured it and kept telling me how delicious it was!

Easy One Pot Chicken and Beans recipe at TidyMom.net

So this one’s a keeper!! You can easily make it ahead and reheat. And with only one pan to clean, what’s not to love?

One Pot Chicken and Beans

A great dish for the whole family, this all-in-one meal is a smart way to use up the vegetables you probably already have on hand.

Ingredients:

  • 1 Tablespoon vegetable oil
  • 4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
  • seasoned salt and pepper
  • 2 celery stalks, chopped into pieces
  • 2-3 medium carrots, chopped into pieces
  • 2 garlic cloves, chopped (I use the minced in the jar)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon tarragon
  • 1/4 teaspoon dried crushed red pepper
  • 1 (3-ounce) can diced green chilies
  • 2 (15-ounce) cans of Bush’s Cannellini beans, pureed
  • 2 (15-ounce) cans of Bush’s Black Beans
  • 1½ cups chicken broth

Directions:

  1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in the pot. Cook until golden brown on both sides, 10 to 12 minutes total. Remove chicken from pot and set aside. Pour off all but 1 tablespoon fat from pot; add garlic, carrots celery and seasonings and saute until tender.
  2. Stir in broth and pureed cannellini beans, stir to incorporate then add black beans, green chilies, and chicken. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes. Let stand, covered, for 10 minutes before serving.
  3. Serve in bowls with biscuits for dipping.

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Disclaimer:  I grew up in a house who used Bush’s Beans, I am now proud to be a brand ambassador for them. All opinions and views are my own.