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

A spinach salad spiked with slivered red onions and drizzled with red wine vinaigrette complements this one-dish wonder nicely.

How to Make It

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.

Ratings & Reviews

jebavonct48's Review

May 03, 2011
Excellent. I used chicken breasts, cannelini beans and diced tomatoes because that is what I had. Added some sauted green pepper and onion and lots of dried rosemary. Served with a simple salad. Very easy, very quick and very good. Will make again. Even better the second day!

cookncajun's Review

September 24, 2014
So quick and easy. Everyone I have served it to loves it!

MaryPatL's Review

April 11, 2014
I've made this dish quite a few times, and everyone likes it. I've started taking Foster Farms turkey Italian sausages and making them into meatballs and adding it - reminds me of a casoulet I make. I also use fresh rosemary instead of the dried.

donnaandrez's Review

March 04, 2012
Awesome quick meal

steponme's Review

February 08, 2012
This was a quick, comforting and delicious meal. I only made 3 minor chages; doubled the beans and salt and added 1/4 tsp. of Italian seasoning. I served it over brown rice and added steamed broccoli as a side with toasted french bread.

crikit310's Review

January 24, 2012
Very good and incredibly easy. Made with diced instead of stewed tomatoes.

Kellet's Review

January 06, 2012
Amazing - my husband asked me to please make it for dinner at least once a week. (And that is impressive for him) I always like to cook a recipe exactly the first time through and decide what needs to be tweaked for additonal cookings. This one is perfect just the way it is!

MeeshMech79's Review

January 04, 2012
This was super easy and fast to make and my family really enjoyed it. I used fresh rosemary because I had some on-hand and I would probably use it again. I'll definitely make this dish again.

EaterJo's Review

January 02, 2012
I did make some changes to this, and it came out fantastic! Changes: 1) After browning the chicken, I sauteed an onion (sliced) and three large garlic cloves that I had chopped into chunks. 2) I used tomato sauce rather than diced, simply because that was what I had in the pantry. 3) After adding the chicken, beans, and tomato sauce to the pot, I let it simmer while I prepared a pot of Farro. 4) For the farro, I used 3 parts chicken stock to one part grain, and added a couple of cloves of garlic to the broth. Once the broth boiled & I added the farro, it cooked 25 minutes. 5) While the farro was cooking, I chopped some red chard. I added the chopped stalks to the chicken about 10 minutes before the farro finished, then I added the chopped greens about 5 minutes before the farro finished. 6) The farro was cooked through before the chicken stock was absorbed all the way, so I poured the extra stock from the farro into the chicken. Served over the farro with a grated hard cheese. Yum!

peggy587's Review

December 14, 2011
Great recipe! I added carrot, onions and garlic like others suggested. I also added 1/4 of a cup of chicken broth with the tomatoes and beans. No one here likes olives, so I left them out. Great flavor, easy to make, this will be added to our dinner rotation!