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Italian Baked Chicken with White Beans and Tomatoes

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Italian Baked Chicken with White Beans and Tomatoes is one of those dishes that surprises you with just how good it is. It’s comfort food that seriously fulfills it’s duty as a blanket of warmth and savoriness for your belly. Chicken quarters and humble white beans are a match made in heaven.

Italian Baked Chicken and White Beans

So, I originally posted this recipe in 2008. It was probably the third or fourth post I ever did. Originally a Food Network recipe, this Italian Baked Chicken has evolved over the last decade (oh my god, have I really been blogging for that long?).

I have made so many different variations on this theme such as the Life Changing Harissa Chicken and White Beans, my Chicken with White Beans and Spinach, and even the Sheet Pan Paprika Chicken (that would be divine over some white beans). The point is that this is a recipe to build off of. Change things up to fit what’s in your pantry and what makes your family happy.

When I first pushed publish back in 2008 on this post, we were struggling in the thick of the recession. I can remember when those 10 pound sacks of chicken quarters started showing up in grocery stores in the middle of the recession. I was both excited and relieved when the ability to purchase 20 pounds of meat for less than $20 was possible.

All we had was about $70 a week to buy groceries and diapers(and we had two babies!). I was a woman on a mission back then. We were so broke and teetering on the edge of bankruptcy and I grabbed on to that bag of chicken quarters like it was a life line. I cooked chicken quarters a million different ways for my family. It made me become more creative over time. But that is is exactly what necessity will do, right?

So, put this recipe for Italian Baked Chicken with White Beans in your repertoire for the good times and the bad, it’s perfect either way!

Italian Baked Chicken with White Beans and Tomatoes

How to Make Chicken with White Beans and Tomatoes

It’s not a hard dish to put together and it’s all made in one pan, so that’s a bonus.

Basically, you brown your bacon and scoop it out and let it drain. Then brown your chicken, then pull it out and throw your aromatics in (onions and herbs) and once that is softened you put the beans, tomatoes, chicken and bacon back in the skillet and finish cooking it in the oven. Easy Peasy. Serve it with a salad.

What kind of beans?

Any white bean will do here. Navy beans, cannelini beans, or great northern beans are all good options.

I probably wouldn’t do pinto or black beans with this flavor combo, but you could swap the flavors around to fit what you’ve got on hand.

Maybe pintos or kidney beans with something more woody – like rosemary or thyme. Or black beans with cumin, lime and oregano.

Can I use Chicken Breasts?

Sure! But please only bone-in breasts with the skin here. It’s a better cut of chicken than a bland boneless, skinless any day. Your cook time on a chicken breast will probably be different, so keep an eye on it.

Italian Baked Chicken and White Beans

Italian Baked Chicken with White Beans and Tomatoes

Italian Baked Chicken with White Beans and Tomatoes is a budget friendly family meal that is full of flavor! Chicken, beans, bacon and tomatoes make this comforting dish a winner.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: dinner, entree
Cuisine: american
Keyword: chicken
Servings: 4 people
Calories: 694.83kcal


  • 4-6 slices bacon chopped
  • 4 large chicken thighs or 3 quarters
  • 1/2 tsp . salt plus 1/4 tsp.
  • 1/4 tsp . pepper
  • 2 medium onions chopped
  • 1 can stewed tomatoes ( or diced or petite, whatever you have)
  • 2 cans white beans rinsed and drained
  • 1 Tbsp . Basil ( or oregano sage, rosemary, italian blend, whatever)


  • Preheat oven to 350. Cook bacon in heavy skillet until crispy. Remove and drain, reserving fat. Salt and papper chicken then add to skillet. Brown on both sides, remove and drain. Pour off all but 3 Tbsp. fat then add onions and 1/4 tsp. salt and scrape up brown bits. Cook until golden, 8-10 minutes. Stir in tomatoes and basil and boil for 3 minutes. Stir in bacon and beans, bring to a simmer. Nestle chicken back into pan. Bake 20-30 minutes or until juices run clear.


Calories: 694.83kcal | Carbohydrates: 56.13g | Protein: 43.13g | Fat: 33.62g | Saturated Fat: 9.61g | Cholesterol: 156.21mg | Sodium: 794.87mg | Potassium: 1583.72mg | Fiber: 11.95g | Sugar: 6.06g | Vitamin A: 322IU | Vitamin C: 11.36mg | Calcium: 212.13mg | Iron: 8.91mg
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

This Post Has 8 Comments

  1. I think that this sounds like a great dish. In California, where I live and shop, tomatoes and beans come in various sized cans. I guess will try to make an educated guess.

  2. It's a fantastic dish. In Georgia ,where I live, the standard "can" is 14.5 oz. Sorry for any confusion. 🙂

  3. I wish you had a print button just for the ingredients and the directions.. I love the Roasted Chicken and Tomatoes. Delish.

    1. I’ll work on it Kim. This is an older recipe from the days before WordPress plugins. 😉 I’ll update this post soon. Thanks!

  4. HI Jodie, The top picture is a nice Spring time presentation. I see you in the garden with a nice plush crop. I take all my ripe red tomatoes at the end of the season and blender pulse ruff chop after doing the tomatoes concasse. I use these from the freezer all winter in soup and other dishes to meet my needs for a diced tomato. The sweetness and flavor of these tomatoes are not even close to the can tomatoes we get in stores. I also save a lot of homemade chicken stock that may help you get a bit more flavor to your bean dishes. Like I said nice presentation, I’ll be using your ideas for this dish this week during our rainy days in Washington state.

    1. Hi Bill!
      Glad to hear there is a fellow gardener around! I love using my home canned tomatoes and home canned chicken stock in this recipe. (If you search for them on this website you’ll find those recipes and posts too!) It makes it even more delicious!! I love the tip of whizzing up your tomatoes and stashing them in the freezer. I’ll have to give that a go this summer. It sounds so much faster than peeling and canning the bushels that we get from the garden.
      Thanks for stopping by!

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Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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