Rosemary-Garlic Chicken Thighs with Cannellini Beans and Broccoli

Name: Rosemary-Garlic Chicken Thighs with Cannellini Beans and Broccoli
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pound chicken thighs (boneless, skinless, trimmed); 2 can cannellini beans (rinsed and drained); 4 cup broccoli florets (chopped into bite-sized pieces); 1 yellow onion (diced); 4 clove garlic (minced); 2 tablespoon olive oil; 1 tablespoon dried rosemary (crushed); 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 1 cup chicken broth

Tender browned chicken thighs roasted in savory garlic broth over a rich bed of creamy cannellini beans and broccoli florets.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $4.16/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Halal
Low-Sugar
Low-Saturated-Fat

Ingredients

2 pound chicken thighs (boneless, skinless, trimmed)
2 can cannellini beans (rinsed and drained)
4 cup broccoli florets (chopped into bite-sized pieces)
1 yellow onion (diced)
4 clove garlic (minced)
2 tablespoon olive oil
1 tablespoon dried rosemary (crushed)
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper (ground)
1 cup chicken broth

Instructions

Preheat the oven to 400°F. Pat the chicken thighs dry and season evenly with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the dried oregano.
In a 9x13-inch baking dish, combine the rinsed cannellini beans, chopped broccoli florets, diced yellow onion, minced garlic, dried rosemary, the remaining 1/2 teaspoon of salt, the remaining 1/4 teaspoon of black pepper, and 1 tablespoon of the olive oil. Toss well, then pour the chicken broth over the vegetable mixture.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3 minutes per side until golden brown on the surface.
Nestle the seared chicken thighs on top of the bean and vegetable mixture in the baking dish. Transfer to the oven and bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the broccoli is tender.
Remove from the oven, let rest for 5 minutes, and spoon the savory pan juices and beans over the chicken before serving.

Notes

Store the extra two servings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or microwave.

Nutrition (per serving)

Calories: 558
Protein: 59.8 g
Carbohydrates: 42.5 g
Fat: 19.3 g
Fiber: 18.1 g
Sodium: 1500 mg
Saturated Fat: 4.1 g
Sugar: 5.2 g
Cholesterol: 192 mg