Skillet Chicken Beans and Greens with Tomatoes


This skillet dinner comes together super fast with very little prep and uses pantry, fridge, and freezer staples that you likely always have on hand (or at least I do!). First, you brown chicken thighs, then stir in some fresh or frozen greens, beans, and spices. Next you add a can of tomatoes and let everything simmer in that liquid until it reduces into a saucy consistency, then finish it off with any cheese you want. Winner winner skillet chicken dinner!

Ingredient highlight

Beans! are a great way to get in some protein along with a heavy dose of fiber, complex carbs, folic acid, iron, magnesium, and potassium to name a few. They are famous for making you fart (hehe) because of the specific sugars (oligosaccharides) they contain that we have trouble breaking down. Cooking your beans from scratch reduces the fart-causing substances!

Servings 4
Prep Time 5 minutes
Cook Time 20 minutes


  • 1 lb boneless skinless chicken thighs
  • 1 ½ tsp kosher salt, divided
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 4 cups frozen spinach or 1 large bunch greens, roughly chopped (about 6-8 cups)
  • 1 (15 oz) can white or pinto beans, drained and rinsed
  • 2 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • 1 tsp fennel seeds
  • ½ tsp red pepper flakes
  • 1 (28 oz) can whole peeled tomatoes
  • 1 cup grated mozzarella or cheddar cheese*
  • 1/4 cup grated parmesan cheese*
  • Pasta, rice, farro, or crusty bread, for serving (optional)
  • *You can really top with any cheese you’d like. Feta would work great too!


  • Sprinkle the chicken with ½ teaspoon salt and pepper. Drizzle lightly with a bit of olive oil and rub around to coat.
  • In a large skillet over medium-high heat, warm the 1 tablespoon olive oil. Once the oil is hot, add the chicken and let cook, undisturbed, for 3-4 minutes or until golden brown. Flip the chicken over and add the greens, beans, garlic, spices, and remaining 1 teaspoon salt. Cook until the greens have wilted or thawed, about 2 minutes, stirring occasionally.
  • Pour the tomatoes and juices into the skillet, using your hands or scissors to break the tomatoes open. Give it a gentle stir to let the tomatoes distribute evenly in the pan. Let simmer rapidly over medium or medium-low heat, uncovered, for 10-15 minutes or until the liquid has reduced.
  • Top with cheese and cook for 2 more minutes or until the cheese is just melted. Serve with your starch of choice and top with a drizzle of olive oil and black pepper.

Items you can prep ahead (optional)

  • Chop 1 bunch greens (or use frozen)
  • Thinly slice 2 cloves garlic
  • Grate 1 ¼ cups cheese


  • To make vegetarian, skip the chicken and double down on the beans. Make sure to add some extra salt that you’re losing from leaving out the seasoned chicken. You could also sub chicken with a vegetarian sausage. Serve with a side of toast or over rice or pasta for a more complete vegetarian meal.
  • To make vegan, see above + use a vegan cheese or skip the cheese.
  • If you can’t find whole peeled tomatoes, use a 28 ounce can of crushed tomatoes.


  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Warm up leftovers in the microwave or in a skillet until just warm. Slicing up the chicken will help it heat through more evenly. 
  • Serve it as is, topped with more cheese and some herbs.
  • Stir this into some cooked pasta and top with more cheese.
  • Put an egg on it and serve with toast or over a bed of grains.

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