One-pan garlic and herb chicken is garlicky, lemony and packed with fresh herbs.
When you soak boneless chicken breasts in a super flavorful marinade that is made from fresh pureed aromatic herbs, lemon, and garlic you know it has to be good!
The fresh herbs release their intense flavors for the chicken and beans to absorb as this dish cooks on top of the stove in less than an hour.
This recipe was originally posted in 2017, it's been updated for content and photos.
Flavor-filled garlic and herb chicken is a meal by itself, add a side of a zesty arugula salad for a complete and easy dinner.
I received free product to make this recipe, as always all opinions are my own.
Why this One Pan Chicken Recipe Works
- It's made in one pan, and that means easy clean-up!
- FLAVOR! The combination of garlic, lemon, and fresh herbs is so good when it's combined with mild tasting white beans and chicken.
- Once the chicken has been marinated, this chicken dinner can be on your table in less than an hour!
Here is What You Will Need to This Chicken with White Beans Recipe
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This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
Here is How To Make Garlic & Herb Chicken with White Beans
The most time-consuming portion of this recipe is preparing the marinade and the marinating time. The marinade can be made the night before up to three hours before serving.
Step 1. Add the marinade ingredients to a food processor or blender.
Step 2. Process on high speed until all of the ingredients are blended into a paste-like texture.
Step 3. Add the marinade and the boneless chicken breasts to a ceramic or glass dish. Toss everything together. Marinate for at least 3 hours in the refrigerator.
Step 4. Heat the oil in a dutch oven or skillet over medium to high heat. Cook the chicken until the meat begins to turn golden brown - about 5 to 8 minutes.
TIP! For nicely browned chicken, pat the chicken dry with a paper towel before cooking, and resist temptation to touch the chicken for 5 minutes.
Step 5. Once the chicken turns golden on one side, flip it over and add the onions; cook the chicken and onions until the onions wilt and the chicken is brown on both sides - about 5 minutes longer.
Step 6. Stir in the beans and the wine or broth, reduce the heat to low, cover and simmer on low for 5 to 10 minutes longer.
Total Estimated Time to Make this Recipe: 30 to 40 Minutes plus at least three hours of marinating time.
Equipment & Ingredient Notes - Substitutions
Boneless Chicken Breasts or chicken tenders are the best choice for this recipe. They are lean and cook quicly.
Substitute boneless chicken breasts with boneless chicken thighs.
Fresh herbs. You can use any combination of fresh herbs that you like for this recipe. Our favorite combination is: rosemary, thyme, oregano, & basil. I have also made this recipe with sage, rosemary and parsley, and mint and parsley. Try experimenting with different combinations of herbs.
Dried herbs and garlic are not recommended in this recipe.
Onions. I like to use red onions when I make garlic herb chicken. They add a touch of color and are mid-range in onion flavor, but you can use any type of onion in this recipe.
White Beans. Any variety of white beans can be used in this recipe. My preference is navy or great northern beans which are smaller in size and more tender.
Canned beans are my preference because of their convenience, but you can use dried beans that have been soaked and cooked.
Lemon Juice. I highly recommend using freshly squeezed lemon juice in this recipe for its refreshing flavor, but it can be replaced with concentrate.
Subsitute fresh lemon juice with 1 tablespoon lemon juice concentrate.
White Wine. Sauvignon Blanc or Pinot Grigio are the best choices of wine to use in this dish. They are mellow and fairly neutral in flavor.
Subsitite white wine with low sodium chicken broth.
The Pan. I usually use cast iron when I cook because it is durable, safe and lasts forever; that is until I discovered 360 Cookware.
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Storing and Using Leftovers
Leftover garlic herb chicken can be stored in an airtight container in the refrigerator for three to four days.
Reheat it over low heat on top of the stove, or in the microwave.
Leftover suggestions for garlic herb chicken: Stuff it into a crusty roll, on top of a bed of greens, or with sauteed greens such as spinach or kale.
Change up the meat - use boneless pork chops, or seafood such as swordfish, halibut, shrimp or scallops.
Make it Tex-Mex Chicken with beans - replace the lemon juice with lime juice, use cilantro, and oregano for fresh herbs and switch to kidney or black beans.
Spicy garlic & herb chicken - Add ½ to 1 teaspoon red pepper flakes before simmering the chicken and beans.
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Click on serving size to scale this recipe
- ¼ cup [olive oil]
- 4 cloves garlic rough chopped
- ⅛ cup fresh lemon juice
- ¾ to one cup combination of fresh herbs such as: oregano parsley, thyme, rosemary, sage
- At least 3 hours before serving makethe marinade by placing 1 cup herbs, ¼ cup olive oil, ⅛ cup lemon juice and 4 clove garlic into a food processor or blender and blend until pureed, if the mixture is thick you can add a bit of water
- Pour the marinade over the chicken pieces and marinate the chicken for at least 3 hours in the refrigerator or overnight if possible.
- Bring the chicken to room temperature, and heat 2 tablespoons olive oil in a pan over medium to high heat.
- Add the chicken to the pan and allow to it to brown lightly then turn over, (about 5 minutes).
- Add the onion slices and cook for 5 minutes longer.
- Next, stir in the white beans and wine, and simmer for 10 to 15 minutes covered.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used