One-Dish Rosemary Chicken and White Beans

One-Dish rosemary Chicken & White Beans Recipe

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Alice Henneman, MS, RDN, Extension Educator

Kalamata olives add an extra oomph of flavor to this dish and only 10 calories per olive!

Makes: 4 servings


  • 2 teaspoons olive oil
  • 1-1/2 teaspoons dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 skinless/boneless chicken thighs (about 1 lb.)
  • 1 (14.5-ounce) can stewed tomatoes, undrained
  • 1 (15-ounce) can navy beans, rinsed and drained
  • 1/4 cup pitted Kalamata olives, chopped


  1. Heat olive oil in a large skillet over medium-high heat.
  2. Combine rosemary, salt and pepper; sprinkle over one side of chicken.
  3. Place chicken in pan with seasoned side down, cook 3 minutes.
  4. Reduce heat to medium and turn chicken. Add tomatoes and beans, cover and simmer 10 minutes or until chicken is done.
  5. Stir in olives.

Source: Courtesy of the Idaho Bean Commission, 821 W. State Street, Boise, ID 83702. For more information about cooking with beans, visit:

Alice's Notes

  1. To lower the sodium, use no-salt-added tomatoes and beans; omit the 1/4 teaspoon of salt.
  2. Sprinkle the seasonings on the side of the chicken thighs that will be the "presentation" side when this dish is served. NOTE: The seasoned side will first be placed downward in the pan, then turned and become the presentation side after it is browned.
  3. Olives combine well with white beans. If you have purchased Kalamata olives with pits, here are two of the most common suggestions for removing the pits.
    • If you already have a cherry pitter, try this on your olives. This is the easiest method for pitting olives. Cherry/olive pitters are available in the kitchen gadgets section of many stores. Or, search for a source on the Internet by putting the words "cherry/olive pitter" into your favorite search engine.
    • A second method is to use a rolling pin to lightly roll over olives to loosen the pits. Then pick out the pits. The resulting pitted olive may not look as good as when you use a cherry/olive pitter.
  4. You can use an instant-read thermometer to test if the chicken is done. The recommended temperature for chicken thighs is 165 degrees F.