Smoky Chicken and White Bean Skillet with Tomatoes
Ingredients
- 1½ poundschicken breast
- 2 tablespoonolive oil
- 1yellow onion
- 4 clovegarlic
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- 1 can (14.5 oz)canned diced tomatoes
- 1 cupchicken broth
- 2 can (15 oz each)canned white beans
- ·salt
- ·black pepper
- 2 sprigfresh thyme (or 1/2 teaspoon dried)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 garlic cloves.
Method
- 01
Pat chicken dry and season both sides generously with salt and pepper.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 5–6 minutes per side until golden brown. Transfer to a plate.
- 03
Add remaining 1 tablespoon oil to the skillet. Stir in the onion and cook 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- 04
Stir in smoked paprika and cumin, cooking 30 seconds to bloom the spices.
- 05
Pour in diced tomatoes with their liquid and the chicken broth. Return chicken to the skillet along with the thyme sprigs.
- 06
Drain and rinse the beans, then add them to the pan. Bring to a simmer, then reduce heat to medium-low.
- 07
Simmer uncovered for 12–15 minutes, until the chicken is cooked through (165°F at the thickest part) and the sauce is slightly thickened.
- 08
Taste and adjust seasoning with salt and pepper. Remove thyme sprigs, divide into bowls, and serve warm.
Spice Tips
For warmth and depth, add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes with the smoked paprika. For brightness, finish with a squeeze of fresh lemon juice and a handful of chopped parsley.
Leftovers keep refrigerated for up to 3 days and are even better the next day as flavors meld. Serve with crusty bread, over rice, or with a simple green salad.