One-Dish Rosemary Chicken and White Beans

One-Dish Rosemary Chicken and White Beans
Photo by Photography: Karry Hosford


  • 1 (15-ounce) can navy beans, drained
  • ¼ teaspoon black pepper
  • ¼ cup chopped pitted kalamata olives
  • 2 teaspoons olive oil
  • 1 (14.5-ounce) can stewed tomatoes, undrained
  • 1 ½ teaspoons dried rosemary
  • ¼ teaspoon salt
  • + 1 more ingredients
    • 8 skinless, boneless chicken thighs (about 1 pound)

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 do...

View full recipe at My Recipes


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