Quick recipes with chicken and beans
Got chicken and beans and not sure what to make? Here are 8 easy dinners you can cook tonight. Each one keeps to everyday ingredients and a single skillet or sheet pan where possible, with rough prep and cook times so you can pick by how much time you have. Prefer to cook with exactly what's on your shelf? Tell Cache & Cook what you have and it drafts a recipe free.
Creamy Garlic Chicken and White Beans
25 min Serves 4weeknightcomfort foodone-pan
Crispy-Skinned Chicken with Quick White Bean & Herb Braise
25 min Serves 4weeknightlightgluten-free
Smoky Chipotle Chicken & Black Beans
25 min Serves 4weeknightboldspicy
Skillet Chicken and White Beans with Garlic Breadcrumbs
28 min Serves 4weeknightchickenone-pan
Smoky Chicken and White Bean Skillet with Tomatoes
30 min Serves 4weeknightone-panhearty
Cilantro-Lime Chicken with Charred Black Beans
20 min Serves 4weeknightquickbright
Creamy Tomato Chicken with White Beans
25 min Serves 4weeknightcomfortingchicken
Cilantro-Lime Chicken with Charred Black Beans
25 min Serves 4weeknightmexican-inspiredlight
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Common questions
- Can I use canned beans instead of dried beans?
- Yes, canned beans work great and save time—use about 1.5 cans (drained and rinsed) for every 1 cup of dried beans called for. Just add them near the end of cooking so they don't break down.
- How do I make chicken and beans recipes cheaper?
- Buy chicken thighs or leg quarters instead of breasts (they're more flavorful too), use dried beans you cook yourself, and buy beans and grains in bulk.
- What sides pair well with chicken and beans?
- Serve with rice, couscous, or cornbread to stretch the dish, or pair with a simple green salad or roasted vegetables for a lighter meal.
- How long can I store leftover chicken and beans?
- Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months—these dishes actually taste better as leftovers as the flavors meld together.
- Can I substitute different types of beans in the same recipe?
- Absolutely—black beans, pinto beans, and chickpeas are pretty interchangeable, though cooking times vary slightly, so taste as you go.