Here's a guaranteed hit that's also easy to make because it's a one-pan dish. I wasn't a canned beans fan, ever. But I found a can of cannellini beans in my pantry and wanted to try and make something with it.
INGREDIENTS:
1 lb chicken thigh fillets (skinless, boneless)
1 can 14-oz cannellini beans, drained and rinsed
1 package of cremini mushrooms (sliced)
1 TBS oregano, chopped
1 TBS thyme, chopped
2 cloves garlic, minced
2 TBS sun-dried tomato past (or 1/3 c chopped sun-dried tomatoes)
1/2 c chicken broth
2 tbs avocado oil (you may use olive oil, but I prefer avocado oil)
DIRECTIONS
Preheat your oven to 450F.
Over medium-high heat, pour a tablespoon of oil and heat up your oven-safe skillet (I used a cast-iron pan). Brown your chicken thighs for about 5 minutes on each side and when done, remove from the pan and set aside on a plate.
In the same skillet, sauté your mushrooms, oregano, and thyme until they're cooked down (this should take about 5 minutes). Scrape up any brown bits left by the chicken and mix it around. Add your garlic, cook for another minute, then pour in the chicken broth and stir together, cooking them for another minute before adding the beans.
Once beans are added, set your chicken fillets on top of the beans and mushrooms and place in the oven. Oven-roast for 20-25 minutes or until the thickest part of the chicken fillets reaches an internal temperature of 165F.
Serve hot and enjoy!
I served this with a side of spring green salad, and some steamed veggies. (Yes we love our greens!)