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Easy Dump-and-Bake Tuscan White Bean Chicken

dump-and-bake tuscan white bean chicken - featured image
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A quick and easy dump-and-bake recipe featuring juicy chicken thighs, creamy white beans, and sun-dried tomatoes with a rustic Tuscan flavor. Perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 2 cans (15 oz / 425 g each) white beans (cannellini or Great Northern), drained and rinsed
  • 1/3 cup chopped sun-dried tomatoes (oil-packed recommended)
  • 3 garlic cloves, minced
  • 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 cup (240 ml) chicken broth, homemade or low sodium
  • 2 tablespoons olive oil, plus extra for drizzling
  • Juice from half a lemon
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, combine the drained and rinsed white beans with minced garlic, chopped sun-dried tomatoes, fresh rosemary, lemon juice, olive oil, salt, and pepper. Toss gently to coat.
  3. Arrange the bean mixture in an even layer at the bottom of a 9×13 inch baking dish or ovenproof skillet.
  4. Season the chicken thighs on both sides with salt and pepper. Pat dry if you want extra crispy skin.
  5. Place the chicken thighs skin-side up on top of the bean layer. Tuck any herbs or garlic that fell off back under the chicken.
  6. Pour the chicken broth evenly around the edges of the dish, avoiding pouring directly over the chicken skin.
  7. Drizzle a little olive oil over the chicken for a golden finish.
  8. Bake uncovered for 35-40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and slightly crisp.
  9. Let the dish rest for 5 minutes after baking to allow juices to redistribute.
  10. Garnish with freshly chopped parsley before serving.

Notes

Pat chicken dry before seasoning for crispier skin. Rinse canned beans to reduce sodium and canned taste. Use bone-in, skin-on thighs for juiciness. Broil for 2-3 minutes at the end for extra crispness, watching carefully to avoid burning. The recipe is naturally gluten-free and dairy-free. For vegetarian version, substitute chicken with roasted cauliflower or eggplant and use vegetable broth.

Nutrition

Keywords: Tuscan chicken, white bean chicken, dump and bake, easy dinner, quick chicken recipe, weeknight meal, one dish meal, gluten-free, dairy-free

Find it online: https://dahliadishes.com/easy-dump-and-bake-tuscan-white-bean-chicken-recipe-for-quick-dinners/