I absolutely love healthy one pot meals. Particularly if they are fast, full of flavor and seared in a cast iron skillet. This recipe is all of the above. The chicken, tomatoes and white beans are roasted tender in a hot oven.
Cutting away at the crisp skin reveals a juicy chicken breast with the aroma of rosemary. I served this with a bed of fresh greens for lunch and with an earthy grain for dinner.
This recipe requires minimal prep, ingredients and cooking time. 🙂
Mrs. Jennifer Irizarry
5 minPrep Time
20 minCook Time
25 minTotal Time
- 2 Tablespoons extra virgin olive oil
- 2 (8-ounce) Skin on, bone in chicken breasts
- 1 cup cherry tomatoes
- 4 garlic cloves, peeled
- 1/2 small yellow or white onion cut into thirds
- Kosher salt and freshly cracked pepper
- 1/2 tablespoon fresh or dried rosemary
- 1 cup canned Great Northern, navy, or other white beans, rinsed and drained
- Preheat oven to 425 degrees.
- Heat a 12 inch cast iron skillet over medium high heat for 1 minute.
- Add the oil-it should shimmer in the pan and just begin to smoke.
- Sprinkle the skin side of the chicken with salt and pepper to taste.
- Place skin side down in pan for 3 minutes DO NOT MOVE or touch them while they sear.
- After three minutes flip over.
- Toss in onions and sauté around the chicken for 30 seconds.
- Add tomatoes and garlic. Make sure everything is touching the pan.
- Season the entire pan lightly with salt and pepper. Sprinkle with rosemary.
- Place the skillet in the oven, and roast until the chicken is just cooked through at tits thickest point, 18 - 22 minutes.
- Add the beans for the last 5 minutes of cooking, stirring them together with the tomatoes and garlic.
- remove the skillet from the oven, discard the garlic cloves and serve.
This recipe is adapted from the book LODGE Cast Iron Nation–>>>
This is the pan I use for everything! 🙂