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You are here: Home / Recipes / Easy Chicken and Bean Bake

August 26, 2020

Easy Chicken and Bean Bake

I’m bringing back a KERF classic today – the chicken and bean bake! This casserole features three kinds of beans (two canned, one fresh) plus fresh herbs and tasty chicken all baked into one dish.

chicken roasted with beans this !

This might be one of my favorite recipes I’ve ever made! I made this for our family recently and updated the photos. It’s one of my easiest, crowd-pleasing recipes. I love any recipe that is both make-ahead friendly and an all-in-one dish. This casserole-style chicken bake checks all the boxes!

silver serving spoon with beans

Chicken and Bean Bake

The best part about this “casserole” layered with beans, veggies and chicken is its versatility. You can put any vegetable or bean under the chicken and it will turn out delicious every time. As the chicken cooks it drips flavor and seasons everything down under. Moreover, you can assemble this in the morning and bake it off when the baby is crawling underfoot and you just want dinner to be ready already!

chicken and beans from above

Ingredients

Beans

Start by choosing the beans you’d like to use. I used navy and garbanzo, but you could try black beans, great northerns, pintos, giant beans, lima beans – anything. You can use canned or about 3 cups of freshly cooked too. I actually made my navy beans in the Instant Pot the day before. Just cover dried beans with an inch of water and cook on high pressure for 30 minutes. My chickpeas were from a can! And our fresh beans from the market.

all the beans

Herbs

Herb options are also completely up to you. I chose thyme and basil from our garden, but rosemary would have been nice too!

fresh garden herbs

Seasonings

Mix beans and herbs together in the casserole dish along with salt, pepper, olive oil, one lemon, and garlic. I am really into zesting garlic these days!

fresh herbs on beans sprinkle salt over beans olive oil drizzle over beans zesting garlic

Give everything a stir

stirring beans and herbs

Green Beans

Plus green beans. You can use frozen cut green beans as well! Or sub in any kind of similar green veggie.

green beans in casserole dish

Chicken

We used bone-in, skin on thighs seasoned generously with salt and pepper and red pepper flakes on top. These were big thighs so we had four, but you could easily fit six small ones or boneless skinless too. Note that thinner, boneless thighs would cook a little faster and reduce cooking time. Check doneness with a meat thermometer around the 45 minute mark.

raw chicken with olive oil

Bake at 425 degrees for one hour

Or until chicken is done per a meat thermometer and golden brown on top!

chicken thighs roasted over beans

perfectly baked chicken with beans

This all-in-one recipe has protein, starchy beans, vegetables and plenty of flavor, but some might like a side of rice or a roll!

serving on a gray plate

perfectly baked chicken with beans
Print Pin
5 from 4 votes

Easy Chicken and Bean Bake

This "casserole" couldn't be easier. Simply layer beans, herbs and veggies in the bottom of a baking dish, top with chicken and cook until brown and crispy. Prep ahead to make dinnertime a breeze.
Course Entree
Cuisine American
Keyword beans, chicken
Prep Time 5 minutes minutes
Cook Time 45 minutes minutes
Total Time 50 minutes minutes
Servings 4 Servings
Author Kath Younger

Ingredients

  • 2 cans of beans of your choice like navy beans and garbanzo beans, or use 3 cups of cooked beans
  • 12 ounces green beans frozen or fresh
  • 1/4 cup chopped fresh herbs like thyme and basil
  • 1 lemon zested and cut
  • 1 tsp each of kosher salt and black pepper layered and mixed
  • 1-2 tsp fresh garlic zested
  • 1/2 tsp Red pepper flakes to taste
  • 1-2 tbsp olive oil
  • 4-6 chicken thighs bone in or bone out, skinless or skin on

Instructions

  • Start by prepping ingredients - drain and rinse beans, chop herbs, mince garlic
  • Mix beans, herbs, lemon, garlic, some olive oil, salt and pepper on the bottom of a casserole dish. Stir to combine.
  • Add thighs on top.
  • Drizzle thighs with olive oil and season with additional salt and pepper and red pepper flakes.
  • Bake in 425* oven for 45 minutes for skinless/boneless and 1 hour for bone-in/skin on chicken.

I can’t wait to make another twist on this soon: Sun-dried tomatoes? Olives? Peas? Kale? Endless options for customization!

Filed Under: Recipes

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Comments

  1. deva says

    June 17, 2013 at 9:11 am

    This sounds amazing – and so versatile, too! definitely a use-up-what-is-around sort of meal, which are the best kinds!

    Reply
  2. Ashley @ My Food N Fitness Diaries says

    June 17, 2013 at 9:17 am

    Yum! I’m all about ease and versatility when it comes to dinner choices these days. This one looks delicious to boot!

    Reply
  3. Maureen says

    June 17, 2013 at 9:23 am

    How delicious! I love cooking with chicken thighs. I bet this would taste good with a little brown mustard rubbed on the chicken as well! 🙂

    Reply
  4. Hope says

    June 17, 2013 at 9:34 am

    This looks delicious and I think I’ll try it with rosemary!

    Do you usually use dark meat? Is there any particular reason? I usually just grab some chicken breasts but maybe I should branch out.

    Reply
    • KathEats says

      June 17, 2013 at 9:40 am

      Breasts should work too! I love legs/thighs for their flavor

      Reply
  5. Ally says

    June 17, 2013 at 9:37 am

    This looks wonderful, but I was wondering if you had any suggestions for how vegetarians like myself might make this dish? Tofu? Tempeh?

    Reply
    • KathEats says

      June 17, 2013 at 9:40 am

      Hmmm…since tofu doesn’t have much flavor and doesn’t drip, I’m not sure you’d get the same effect. I might focus on just making it a bean and veggie bake and doing a marinade type thing for flavor?

      Reply
      • Ella P says

        June 17, 2013 at 1:26 pm

        Dear Kath and Ally,
        I am vegetarian as well and I often prepare these kind of dishes with tofu, tempeh or, if I have on hand, a soya burger. I just get very creative with marinade, condiments & herbs/spices. It is important to add a good amount of liquid before popping the pot into the oven (for this purpose I mainly use a crock pot with a lead, which helps to lock the moisture in).
        One of my favorite combination is with eggplant, peppers and beans.
        Ella

        Reply
  6. Ashley @ Coffee Cake and Cardio says

    June 17, 2013 at 9:53 am

    Looks so good!! Thanks for sharing.

    Reply
  7. Juli says

    June 17, 2013 at 10:14 am

    Do you think that fish would work?

    Reply
    • KathEats says

      June 17, 2013 at 10:38 am

      oh yes!

      Reply
  8. Jessica @ Chocolate Covered Chickpeas   says

    June 17, 2013 at 10:31 am

    This looks delicious! Unfortunately, I used up all the green beans in my house half an hour ago by making a stir fry. Time to hit the grocery store!

    Reply
  9. chris says

    June 17, 2013 at 10:52 am

    Yummy! Leaving bones in would increase flavor but the skin would increase fat unfortunately. We had a lobster cassoulet while traveling flavored with vanilla (it was really delicious) and I’ve been trying to recreate it ever since!

    Reply
  10. Meghan says

    June 17, 2013 at 11:16 am

    Cannot wait to try this one! I need some easy weeknight meal options.

    Reply
  11. The Many Thoughts of a Reader says

    June 17, 2013 at 11:23 am

    Yum, this looks good. I shall save it for the next time I am wondering what the heck to do for chicken! 😉

    Reply
  12. Maggie @ Sunnyside Up Smile says

    June 17, 2013 at 11:36 am

    WOW! This looks both easy to make and heavenly to eat! I’ve been in a sort of food rut with dinner. Let’s just say there’s been lots of plain grilled chicken breast and whole wheat pasta…..BUT NO MORE! Thanks for sharing this delicious looking recipe. I’m getting hungry already 🙂

    Reply
  13. Kavi says

    June 17, 2013 at 11:56 am

    This looks like a fast mid-week dinner option! I like that it’s gluten-free as well 🙂

    Reply
  14. Eileen says

    June 17, 2013 at 12:09 pm

    So simple and so obviously good! I definitely need to try this one out the next time we have meat-eating friends over. Or maybe I can make myself a single serving with 1/3 can of beans… 🙂

    Reply
    • KathEats says

      June 17, 2013 at 12:50 pm

      In a little tiny ramekin that would be perfect : )

      Reply
  15. Morgan says

    June 17, 2013 at 12:24 pm

    What a wonderful method, Kath! I love a recipe that can easily be modified for whatever ingredients you have on hand. I look forward to trying this for dinner!

    Reply
  16. Sara says

    June 17, 2013 at 12:35 pm

    I see so many recipes with chicken thighs, but it took me forever to trim the fat out (I used boneless/skinless as well) – from the pictures, it looks like you didn’t trim the fat. Do you just cut the fat away from the cooked chicken when you’re eating? I guess I was afraid that the fat on the chicken would significantly contribute to the fat content of the dish I was making…does leaving the fat really not make much of a difference as long as you don’t eat it in a dish like the one you made?

    Reply
    • KathEats says

      June 17, 2013 at 12:50 pm

      I only eat chicken abut once a week – if that – so I just cut it off while eating and don’t worry too much about the drippings

      Reply
    • Paula says

      June 17, 2013 at 4:48 pm

      Honestly a little chicken fat won’t kill you or make you gain an ounce. Everything in moderation is a good guide to eating healthy. And the amount of flavor in that bit of fat is what makes chicken thighs so lovely for these kind of dishes. Live a little and eat a tiny morsel of fat. It’s a wonderful thing.

      Reply
      • Sara says

        June 22, 2013 at 12:05 pm

        Paula – I appreciate your concern, but I didn’t mean to imply that I was afraid of eating fat. I’ve always trimmed the fat off chicken and beef cuts because that’s what my parents did, however I found that chicken thighs have a lot of fat that’s hard to cut out. As a nutrition student, I just wanted Kath’s opinion on the fat content of chicken thighs, though admittedly, I did not word my question as well as I could have.

        Reply
  17. Donna says

    June 17, 2013 at 12:52 pm

    Sounds delicious, but seems like it would need some type of liquid so that it doesn’t dry out. How do the fresh green beans cook without liquid? It’s at a high enough temp to roast???

    Reply
    • KathEats says

      June 17, 2013 at 12:54 pm

      The chicken provided plenty of moisture – that’s why I’m not sure how well it would work with just beans.

      Reply
  18. Susan H @ The Food Allergy Chronicles says

    June 17, 2013 at 1:16 pm

    Oh yum! The possibilities of flavours are endless depending on the your choice of meat, herbs, or add-ins such as lemon, balsamic vinegar or even some maple syrup! 🙂

    Reply
  19. alyssa says

    June 17, 2013 at 1:19 pm

    Does this need to be covered to prevent from drying out? I will be using breasts

    Reply
    • KathEats says

      June 17, 2013 at 1:52 pm

      I didn’t cover it and it was juicy as can be, but breasts (especially boneless/skinless) might be better with some foil on top. I wanted my thighs to brown on top though, so I left them uncovered.

      Reply
  20. Megan says

    June 17, 2013 at 2:13 pm

    Looks great! I have a baby just about the same age as Mazen. What’s your take on providing this to baby? I have steered away from giving ours salt so far but wonder if it’s just a little if it would be ok?

    Reply
    • KathEats says

      June 17, 2013 at 6:15 pm

      Yeah I just gave him little bit of chicken and beans along with some fresh food like avocado. From what I’ve read, as long as you’re not salting the baby’s food at the table or feeding them really salty things like canned soup or v8 it should be fun

      Reply
  21. Salinya says

    June 17, 2013 at 2:25 pm

    Simple, economical, and tasty! Did you make the Spinach Feta rolls? Can you point me to the recipe?

    Reply
    • KathEats says

      June 17, 2013 at 6:13 pm

      They are from our bakery, Great Harvest Bread Company

      Reply
  22. Sarah says

    June 17, 2013 at 3:16 pm

    I do something like this with white beans, thyme and garlic, then wrap the chicken in prosciutto. For “company” I’ll do cornish game hens with the backbone cut out and laid flat (so it cooks faster). Super easy but so tasty and looks fancy! I love beans and chicken.

    Reply
  23. Linda says

    June 17, 2013 at 4:12 pm

    This Chicken and Bean bake looks wonderful. I’m always looking for something healthy yet simple to make for dinner.

    Reply
  24. Rachel T says

    June 17, 2013 at 4:35 pm

    Yum! I’m going to do this with cannellini beans, mushrooms, peas and thyme! Roll on suppertime!

    Reply
  25. Aggie says

    June 17, 2013 at 4:51 pm

    I’m in need of dishes like this these days (even more so when new baby comes). This is totally something everyone in the fam would eat! Great recipe!

    Reply
  26. Ana says

    June 17, 2013 at 4:57 pm

    I just love this idea, will be making it this week!
    Thanks Kath for another meal inspiration!
    Ana

    Reply
    • Ana says

      June 25, 2013 at 1:59 pm

      Kath I made it last week and we absolutely loved it!! I used zucchini, grape tomatoes, and potatoes (red skinned) with great northern beans, and topped with skinless and boneless chicken thighs like yours. It was easily one of the best meals ever (not to mention sooooo easy!!), I totally loved and cant wait to make again!
      Thank you so much for sharing!
      Ana

      Reply
      • KathEats says

        June 25, 2013 at 2:06 pm

        Yay so glad! I’m making it again this week too : )

        Reply
  27. Katherine says

    June 17, 2013 at 5:24 pm

    this looks delicious! i love chicken.

    http://therealfoodrunner.blogspot.com

    Reply
  28. Jane @ Not Plain So Jane says

    June 17, 2013 at 6:58 pm

    Easy & healthy, love it! Even if all the chicken was eaten at dinner, the rest would make a protein-filled leftover lunch the next day!

    Reply
  29. Emily @ Life on Food says

    June 17, 2013 at 7:59 pm

    Love easy dinners like this…I am thinking roasted red peppers!

    Reply
  30. Stephanie says

    June 17, 2013 at 8:02 pm

    What variety of oregano is pictured? It looks so much like thyme! I make a dish similar to this, but with grains in place of the beans. It sure is yummy!

    Reply
    • KathEats says

      June 17, 2013 at 8:10 pm

      I used thyme, oregano and basil, so you probably do see thyme and the oregano leaves are the bunch on the bottom

      Reply
  31. robin says

    June 17, 2013 at 8:14 pm

    Oh I would so do this with black beans, fresh corn cut from the cob and cilantro.

    Reply
  32. TC says

    June 17, 2013 at 8:45 pm

    Thank you for posting this recipe. This is exactly the kind of inspiration I come to your blog for – nutritious, simple, and delicious. I saw your post this morning at work and now I am at home with the chicken in the oven. Can’t wait to eat it!

    Reply
  33. Alyssa says

    June 17, 2013 at 9:57 pm

    It looks so easy, delicious and quick! Perfect for busy moms and hungry families!

    Reply
  34. Pam K. says

    June 18, 2013 at 12:17 am

    Very nice recipe! I love that your recipes are simple. The whipped banana oatmeal has been my daily breakfast since you posted it. Keep up the great ideas for recipes. This one is so perfect for busy professionals and mothers. Can’t wait to try it.

    Reply
  35. Alison Bowling says

    June 18, 2013 at 4:00 am

    What I really like about this is that you’ve managed to prepare a balanced meal – protein, veg and starch -, almost all in a single oven dish and in record time! Fantastic!

    Definitely one to add to the recipe book – thanks for the share!

    How do you prepare your spinach feta rolls? Those look really yummy too, and I didn’t find the recipe when I tried searching your blog…

    Reply
    • KathEats says

      June 18, 2013 at 5:09 am

      They are from our bakery, Great Harvest Bread Company

      Reply
  36. Heather @ Health, Happiness, and Hope says

    June 18, 2013 at 5:21 am

    I love this recipe Kath! I never seem to know how to prepare meat myself and this is so simple! I bet perfect as leftovers too.

    Reply
  37. Rebecca says

    June 18, 2013 at 7:20 am

    Hi Kath! I really like your concept of a quick casserole for busy days. I have 3 kids under 5 myself, so I know how hectic dinnertime can be :). I was wondering if you check the internal temp of the chicken before finally deciding it’s done? The chicken in the final pics looks a little pink to me, and I’d be nervous to serve it unless I knew for sure (maybe it’s just the way the pics look on my computer screen, though).

    Reply
    • KathEats says

      June 18, 2013 at 7:48 am

      Matt did, yes. It could be the photo editing that makes it look pinker?

      Reply
  38. Spice Chicken says

    June 18, 2013 at 12:10 pm

    How would one prepare this in a slow cooker? It looks great but my oven needs to stay OFF this summer! Thanks!

    Reply
  39. Kamila says

    June 18, 2013 at 3:15 pm

    I made this last night.. I just used whatever veggies I had in house: Collard Greens, tomatoes, mushrooms and some bell pepper. It was so yummy!! Definitely going to do this one again. Thanks for sharing!

    Reply
  40. Kat Bradshore says

    June 19, 2013 at 2:56 am

    This recipe looks very delicious! I can’t wait to try this. I would like to add asparagus and lot of red pepper! 😉

    Reply
  41. Angela Hale says

    June 20, 2013 at 3:46 pm

    I made this with kidney and black beans, rosemary and basil and it is will be my go-to quick summer meal! Super yummy! Thanks for sharing!

    Reply
  42. Jiwon says

    June 20, 2013 at 6:10 pm

    Thank you so much for sharing this recipe! After a long and stressful few days at work, I was looking for an easy recipe, and this was so perfect! So easy to make, and so tasty!

    Reply
  43. Tiffany says

    June 20, 2013 at 11:47 pm

    This looks delicious and simple! Thanks for sharing!

    Reply
  44. Sara says

    June 21, 2013 at 12:06 pm

    Oh… this looks so good! I need to try this one! 🙂

    Reply
  45. Jodie & John says

    June 22, 2013 at 5:27 am

    Hi… Great recipe there… We changed it slightly: spice was turmeric and cummin and added fresh peas and coriander ( cilantro ) towards the end of cooking. To serve: added a roasted cummin seed, garlic and salt yoghurt sauce…. It was VERY yum !!! Thanks for the inspiration…. John & Jodie, Perth Australia.

    Reply
  46. Janie says

    June 24, 2013 at 9:19 pm

    I made this tonight and it was delicious. I am 75 and check your website every day. Your little Maze is amazing and I love your blog….except for tofu and oatmeal.. Thanks so much for your photos, recipes and lovely slices of life from your family.

    Reply
  47. Katherine says

    July 9, 2013 at 4:12 am

    I made this tonight – so simple and so flavoursome!! A perfect meal for a cold rainy Sydney winter night. I added a finely diced onion and a couple of handfuls of kale and served alongside roasted carrots (next time I’ll probably just add the carrots in). The 3-year-old rejected it (as expected) but the 12 -month-old just about ate her bodyweight in beans. Delicious leftovers for the husband’s lunch tomorrow too. Definitely a keeper!

    Reply
  48. Laurie says

    July 16, 2013 at 12:12 pm

    I loved this dish. I modified slightly using garbanzos and cannelloni beans. I left out the green beans and instead added chopped scallions; celery and fresh spinach. I also used a bit of chicken stock to keep the beans moist. My entire family SWOONED over this dish last night. THANK YOU! Laurie

    Reply
  49. Justeen says

    November 10, 2013 at 1:39 pm

    Loved this dish! I subbed 2 cups of cubed butternut squash for one can of beans, and used rosemary and thyme for the herbs, but otherwise followed your recipe exactly. This dish was so flavorful and hearty! The leftovers the next day were even better. I’ll definitely be making this again.

    Reply
  50. Sarah says

    February 25, 2014 at 9:24 pm

    Tonight I made this dish with garbanzo beans, black beans, frozen peas, and frozen chicken breasts cut into large chunks. Very quick to put together! Had it baking while we played with our dog! Kids certified this dish has yummy and a keeper! Great weeknight recipe!

    Reply
  51. Carrie @ Season It Already! says

    June 8, 2014 at 8:07 pm

    Do you think this would work with pork, too? Chops or loin? My husband is allergic to chicken (and some beans, so I’d use black beans and maybe make this more mexican???) Thoughts?

    If not, I’ll make this for me and have it for lunches all week!

    Reply
    • KathEats says

      June 8, 2014 at 8:54 pm

      I think so! If you can bake it, it will work

      Reply
  52. raquel says

    August 21, 2014 at 9:34 pm

    I made this tonight and it was so yummy! I decided to make a vinaigrette marinade for the chicken and used both thighs and breast cutlets. I also sprinkled some of the vinaigrette on the veggies and chicken once on the plate. Will do this again. For sure. Thanks for sharing.

    Reply
  53. sandy says

    October 20, 2014 at 8:59 pm

    I made this with the following twist….black beans, garbanzo beans, fresh green beans, one small yellow squash and one small zucchini, fresh basil, cilantro,rosemary and dried oregano, then 4 mix Italian cheese in with beans and on top of chicken. I used a skinless chicken breast. Everything else was the same as recipe. It was delicious. Thank you for the recipe

    Reply
  54. Jo Williams says

    May 6, 2015 at 8:31 am

    This looks delicious with chicken or fish! I’m going to add some pesto, YUM!!

    Reply
  55. chicaflair says

    September 22, 2015 at 6:26 pm

    Thank you for sharing this recipe. I’ve now made this meal several times…soooo delicious. I do season the chicken with just some olive oil, vinegar and the mojito lime mccormick seasoning but I’ve also done it just like you indicate in your recipe and it’s delicious as well. AND I love how easy it is! Again..thanks for sharing!

    Reply
  56. Wendy says

    March 30, 2016 at 5:43 pm

    I am making this tonight. I used black beans and asparagus with some cumin and ginger.

    Reply
  57. Jolie says

    December 1, 2019 at 4:59 pm

    5 stars
    Have served this up for years now..thanks for recipe…sometimes I add a layer of thinly sliced Yukon potatoes on the bottom…just the best…it is one of our go to ‘comfort foods’ for sure..jolie

    Reply
  58. Cassy says

    June 9, 2020 at 3:27 pm

    5 stars
    Just have to say, 7? Years later and still LOVE this simple recipe!!

    Reply
  59. Cathy says

    August 26, 2020 at 8:11 am

    This sounds delicious! I’m taking the chicken thighs out of the freezer right now! Thank you!

    Reply
  60. Anne says

    August 26, 2020 at 9:27 am

    This is my fave recipe of yours! We use one can of beans and add a bag of chopped baby dutch potatoes. My boys love it as a cold salad in their lunchboxes the next day

    Reply
    • Kath Younger says

      August 26, 2020 at 9:46 am

      I love the addition of potatoes!

      Reply
  61. Leah says

    August 26, 2020 at 12:39 pm

    Love this idea, but I was shocked when I saw the 1 hour cooking time. When I cook chicken thighs (always with the bone in and skin on) it takes about 25 minutes in a baking dish at 425. I always test them with a meat thermometer and sometimes they are even over done at that point. (I have an internal thermometer in the oven that says it is calibrated correctly.) Is there something about the layer of beans underneath that makes the chicken cook slower? This looks delicious, so I may have to try it myself and see what happens.

    Reply
    • Kath Younger says

      August 26, 2020 at 2:16 pm

      Cooking time depends on your chicken’s thickness and size. They might be done earlier which is why I suggested a temp. (We have the kind you can put in that beeps when it’s ready.)

      Reply
  62. Whitney says

    September 3, 2020 at 10:19 pm

    5 stars
    We just made this for the first time, so delicious!

    Reply
    • Kath Younger says

      September 4, 2020 at 6:36 am

      Yay!!

      Reply
  63. Rachel says

    September 22, 2020 at 6:21 pm

    5 stars
    Just prepped this for dinner tonight! It will be our second time making this recipe and I can’t wait to eat tonight since I know how good it is! Last time I used green beans and this time I used kale. Thanks for the idea on how to mix up our regular chicken thighs dinner!!

    Reply

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    hi! Im Kath.

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