SKILLET CHICKEN THIGHS WITH FIRE-ROASTED TOMATOES AND SMASHED WHITE BEANS

Skillet Chicken Thighs With Fire-Roasted Tomatoes and Smashed White Beans image

A one-skillet meal that's beautiful, delicious and - surprise! - super easy. Italian herb-seasoned chicken thighs are browned in a skillet and roasted on top of a tomato, white bean and sage mixture.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons butter
4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
1 1/4 teaspoons Italian herb seasoning
1/2 teaspoon salt
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
1 tablespoon chopped fresh sage leaves

Steps:

Heat oven to 400°F. In 10-inch ovenproof skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1 teaspoon of the Italian herb seasoning and 1/4 teaspoon of the salt.
Place chicken skin side down in skillet. Cook without moving 4 to 5 minutes, until skin is golden brown and chicken releases easily from surface. Turn chicken over, and cook 2 to 4 minutes or until lightly browned. Turn off heat; remove chicken from skillet to plate, and drain fat from skillet.
In small bowl, add beans, and lightly mash with potato masher or fork. Add remaining 2 tablespoons butter, the tomatoes, mashed beans, sage, remaining 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon salt to skillet, mixing to combine. Place chicken thighs, skin side up, on top of tomato and bean mixture, and transfer to oven.
Roast 18 to 22 minutes or until bubbly and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Top with additional chopped sage, if desired.

Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 115 mg, Fat 2, Fiber 5 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g