One-Dish Rosemary Chicken and White Beans

One-Dish Rosemary Chicken and White Beans Recipe
Photography: Karry Hosford
A spinach salad spiked with slivered red onions and drizzled with red wine vinaigrette complements this one-dish wonder nicely.


4 servings (serving size: 2 thighs and 3/4 cup bean mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 316
Caloriesfromfat 23 %
Fat 8.1 g
Satfat 1.7 g
Monofat 3.7 g
Polyfat 1.5 g
Protein 31.2 g
Carbohydrate 30.2 g
Fiber 6.8 g
Cholesterol 94 mg
Iron 4.2 mg
Sodium 978 mg
Calcium 109 mg


2 teaspoons olive oil
1 1/2 teaspoons dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
8 skinless, boneless chicken thighs (about 1 pound)
1 (14.5-ounce) can stewed tomatoes, undrained
1 (15-ounce) can navy beans, drained
1/4 cup chopped pitted kalamata olives


Heat olive oil in a large skillet over medium-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 minutes. Reduce heat to medium; turn chicken. Add tomatoes and beans; cover and simmer 10 minutes or until chicken is done. Stir in olives.

December 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note