Skillet Chicken Thighs with Fire-Roasted Tomatoes
Bone-in chicken thighs seared until golden, then nestled over a rustic bed of mashed cannellini beans and fire-roasted tomatoes, finished with fresh rosemary. A one-pan weeknight dinner that roasts to tender, juicy perfection with minimal cleanup.
Ingredients
- 5 tablespoon unsalted butter, divided
- 4 bone-in skin-on chicken thighs, about 1 1/2 lb
- 1 ¼ teaspoon Italian herb seasoning, divided
- ½ teaspoon kosher salt, divided
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- 1 tablespoon fresh rosemary, chopped(optional)
Instructions
- 1
Preheat oven to 400°F.
- 2
Heat 2-3 tablespoons butter in a 10-inch ovenproof skillet over medium-high heat.
- 3
Pat chicken dry and season with Italian herb seasoning and salt.
- 4
Place chicken skin side down in skillet and cook without moving until skin is golden brown and chicken releases easily, about 4 to 5 minutes.
- 5
Turn chicken over and cook until lightly browned, 2 to 4 minutes. Remove chicken to a plate and turn off heat.
- 6
Drain fat from skillet.
- 7
In a small bowl, lightly mash beans with a fork. Stir in remaining butter, tomatoes with their liquid, remaining Italian herb seasoning, and remaining salt.
- 8
Add tomato and bean mixture to skillet.
- 9
Place chicken thighs skin side up on top of the mixture and transfer to oven.
- 10
Roast until bubbly and juice runs clear when the thickest part is cut to the bone, about 30 minutes or until at least 165°F internal temperature.
- 11
Top with rosemary if desired.
Tips
Pat chicken completely dry before seasoning to achieve crispy, golden skin.
Do not move chicken during initial sear to develop proper browning and prevent sticking.
Lightly mashing the beans creates a creamy texture while maintaining some bean structure.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently in a 350°F oven.
Prepare beans and tomato mixture up to 1 day ahead. Sear chicken and assemble just before roasting.
Serve directly from the skillet with crusty bread to soak up the tomato and bean sauce.
Common Mistakes
Move chicken during searing to avoid uneven browning and crispy skin development.
Skip patting chicken dry to avoid steaming instead of searing.
Overcook chicken to avoid dry, tough meat; use meat thermometer to verify 165°F.