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.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 Servings
Author Kath Younger


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


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