Easy One Pot Chicken and Butter Beans

Leftover Magic: Easy One-Pot Chicken and Butter Beans (with a Surprise!)

Craving a quick and easy weeknight meal? Look no further! This one-pot chicken and butter bean recipe is packed with protein and flavor. Plus, learn a clever trick to use leftovers in a delicious chili! Don't miss out - try this budget-friendly recipe today!

My hubby has been on a bean kick lately! Beans, beans, the musical fruit... well, maybe not musical, but they've certainly been a constant request at dinner. He especially loves butter beans, while I, well, let's just say I tolerate them.

But hey, a happy husband makes a happy home, right? So, I whipped up this one-pot chicken and butter bean recipe that's not only easy on weeknights but surprisingly delicious (even for someone who isn't a huge butter bean fan like me!).

This recipe is packed with protein, fiber, and tons of flavor. Plus, it comes together in under 30 minutes – perfect for those busy schedules!

And the best part? We have a clever way to use leftover chicken and butter beans in a delicious chili, ensuring minimal food waste!

Ready to ditch the takeout menus and create a comforting meal the whole family will love? Let's get cooking!

Ingredients:

• 4 boneless, skinless chicken thighs (or breasts, if preferred)
• 1 (15 oz) can butter beans, rinsed and drained
• 1 (28 oz) can diced tomatoes, undrained
• 1 (10 oz) can Rotel diced tomatoes with green chilies (optional, for a kick)
• 1 small onion, chopped
• 1 t minced garlic
• 1 tsp olive oil
• Salt and pepper to taste
• 1/4 tsp dried thyme (My husband loves thyme, but you can adjust this to your preference!)
• 1/2 tsp smoked paprika
• 1 tsp garlic powder (Confession: I might have gone a little heavy on the garlic powder. You can adjust this too!)
• 1/2 tsp chili powder

Instructions:

1. Sauté the Chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Season chicken thighs with salt and pepper. Add chicken to the pan and cook until golden brown on both sides, about 5-7 minutes per side.

2. Add the Veggies and Spices: Once browned, remove the chicken from the pan and set aside. Add chopped onion to the pan and cook until softened, about 3 minutes. Stir in the diced tomatoes, Rotel (if using), thyme, paprika, garlic powder, minced garlic, and chili powder.

3. Simmer and Season: Bring the mixture to a simmer, then return the chicken thighs to the pan. Add the rinsed and drained butter beans. Season with additional salt and pepper to taste.

4. Let it Simmer: Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and the sauce has thickened slightly.

Leftover Magic!

This recipe easily serves 4 people. But what if you have leftovers? Here's a clever trick to avoid food waste: simply shred or chop the leftover chicken and butter beans and add them to your favorite chili recipe! The additional flavors will add a delicious depth to your chili.

Tips:

• For a creamier dish, you can stir in a splash of heavy cream or sour cream before serving.
• Don't have Rotel? You can substitute a diced green pepper for a similar flavor.
• This recipe is easily adaptable. Feel free to add other vegetables like corn, bell peppers, or frozen peas.

So there you have it! A quick and easy chicken and butter bean recipe that's perfect for busy weeknights, along with a clever way to use leftovers. We hope you enjoy this delicious and budget-friendly meal!

Do you have a favorite way to use leftover chicken? Share your tips in the comments below!

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Ciao,

Cara