Name: Tomato chicken & white bean skillet
Total time: 35 min
Yield: About 2–3 servings
Ingredients: 1 lb boneless chicken thighs; 1 lb small potatoes; 1 can white beans (about 15 oz per can); 1 can diced tomatoes (about 14–15 oz per can); ½ lemon; From your pantry: oil, paprika, garlic powder, salt and pepper.; Optional: Parsley

Tomato chicken & white bean skillet

Chicken and potatoes simmer in tomatoes, with white beans stirred in at the end.

Published September 29, 2026 · Updated October 16, 2026

About 2–3 servings · Estimated 35 minutes

Tomato chicken with white beans and potatoes

Ingredients & method

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Ingredients

From your pantry: oil, paprika, garlic powder, salt and pepper.

Optional: Parsley

Method

Cut the potatoes into even ½-inch pieces and drain the white beans. Keep the diced tomatoes with their liquid ready, and leave the boneless chicken thighs whole.
Heat 1 tbsp oil in a deep skillet over medium-high heat. Lay the thighs in the hot oil in one layer and brown for about 5 minutes in total, turning once; this browns the surface, while the covered simmer finishes cooking the chicken.
Add the potatoes, the can of diced tomatoes with its liquid and ½ cup water. Stir in paprika, garlic powder, salt and black pepper, moving the potatoes into the liquid around the chicken.
Bring the liquid to a simmer, then cover and reduce the heat enough to maintain gentle bubbling. Simmer for 18–25 minutes, stirring occasionally around and underneath the chicken so the potatoes cook evenly and do not catch on the pan.
Check the liquid when you stir. If the skillet is drying out before the potatoes soften, add a splash of water and replace the lid; keep enough liquid in the pan for the potatoes to simmer.
Stir in the drained white beans carefully so they stay mostly intact, and heat them through. Check that the chicken reaches 165°F at its thickest part and that a potato piece is tender all the way through; continue the gentle simmer if either needs longer.
Take the skillet off the heat and squeeze in the juice from the ½ lemon. Add parsley if using, spoon the sauce and beans over the chicken and divide into about 2–3 servings.

Recipe note: Chickpeas work in place of white beans. For more sauce, add a little extra water as it simmers.

Keep the simmering liquid with the potatoes

Drain the white beans, but keep the diced tomatoes with their liquid. These preparations serve different jobs: the tomatoes and measured water supply the covered simmer, while the already-cooked beans join near the end. Keep the potato pieces at the stated half-inch size so they can soften in that simmer.

Browning the whole thighs is the first cooking stage. Once the potatoes and liquid go in, settle the potatoes around the chicken and replace the lid. Stir underneath as well as around the pieces when checking the pot, so potatoes touching the bottom do not remain in one place throughout cooking.

Finish the chicken and potatoes before the lemon

Use the method's small splash of water only if the skillet is drying before the potatoes soften. The aim is to maintain the gentle simmer, rather than repeatedly uncovering a dry pan. Keep the drained beans ready for their final warming stage and fold them in carefully so they remain recognizable.

Check a potato center and the thickest part of the chicken independently, using the stated 165°F chicken target. Squeeze in the lemon off the heat once both are ready. Spoon the beans and sauce over each portion so the approximate two-to-three-serving batch is shared with its full accompaniment.