One-Dish Rosemary Chicken and White Beans Recipe

Very quick and easy. The kalamata olives make the dish. You can substitute chicken breasts in place of the thighs if you like.


  • 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.