Name: One Pot Chicken, Tomatoes & Green Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 boneless skinless chicken thighs; 2 Tbsps oil; 1 Tbsp butter; 1 cup chopped yellow onion; 4 minced garlic cloves; 1 tsp italian seasoning; 1/2 tsp salt; 1/4 tsp ground black pepper; 1/2 cup chicken broth; 1 lb green beans (chopped into 2" pieces); 1 pint grape tomatoes (halved); 2 green onions (chopped); 1/4 cup freshly grated parmesan cheese

Looking for a quick, healthy, and low-carb dinner? This one-pan recipe is packed with light, fresh flavors and perfect for busy nights!

A pot of tomatoes, green beans and chicken in broth

Why I Love This Recipe

Okay, I’ve got a super easy, low-carb recipe that’s healthy and seriously delicious! It’s all about boneless, skinless chicken thighs (they don’t dry out like chicken breasts), tossed with green beans and tomatoes in a light, flavorful broth.

This is a one-pan wonder, so cleanup is a breeze, and it’s just packed with simple, fresh flavors. A few herbs, some garlic, and a little freshly grated Parmesan—that’s all you need to bring it to life.

Honestly, I really loved this dish. I’m all about those light, simple flavors. A sprinkle of Parmesan is all it takes to make everything taste so good, and the broth adds just the right amount of light sauce to bring it all together.

If you like bold, strong flavors, this might not be your thing. But if you're into light and fresh tastes (like me!), then you’re going to love this one!

Recipe Ingredients

8 boneless skinless chicken thighs
2 Tbsp olive oil
1 tablespoon butter
1 cup chopped yellow onion
4 minced garlic cloves
1 teaspoon italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup chicken broth
1 lb green beans - chopped into 2" pieces
1 pint grape tomatoes - halved
2 green onions - chopped
¼ cup freshly grated parmesan cheese

Kitchen Equipment I Used

Staub Cast Braising Pot

Three images grouped together, first two are raw chicken on cutting board unchopped then chopped. Last is pot with melted butter.

How To Make One-Pot Chicken, Tomatoes & Green Beans

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Prep Chicken

Cut 8 boneless, skinless chicken thighs into 2-inch chunks.

STEP 2: Heat Skillet

Heat a skillet over medium-high heat. Add 2 Tbsp oil and 1 Tbsp butter to the pan. Melt and stir together.

Four images grouped together, first two are black pot with chopped onion and minced garlic unmixed then mixed, Last two are chopped chicken dumped in them mixed.

STEP 3: Cook Onion + Garlic

Add 1 cup chopped yellow onion and 4 minced garlic cloves to the pan, and cook for 1 minute until fragrant.

STEP 4: Add Chicken

Add the chopped chicken to the skillet and brown on all sides.

First two images in pot with chopped chicken, last is pot with lid on

STEP 5: Add Spices

Sprinkle in 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp ground black pepper. Mix with chicken.

Four images grouped together. First two are green beans dumped in unmixed then mixed. Third has pot lid, fourth has green beans cooked and mixed with chicken pieces.

STEP 6: Add Broth + Simmer

Stir in ½ cup chicken broth and bring to a boil. Reduce heat to simmer and cook for about 10 minutes.

STEP 7: Add Broth + Simmer

Add 1 lb green beans to the pan. Continue simmering until chicken is cooked and the beans are tender, about 10-15 minutes. There should still be some broth liquid left in the bottom of the pot.

Four images grouped together, first is cherry tomatoes dumped in, second they're mixed in, third has parmesan added, fourth all mixed in.

STEP 8: Add Tomatoes

Now stir in 1 pint grape tomatoes (halved) and 2 chopped green onions, and cook for 1 minute.

STEP 9: Add Parmesan Cheese

Season with more salt and pepper to taste, and sprinkle with ¼ cup freshly grated Parmesan cheese. Use a ladle to scoop the chicken and vegetables with broth into bowls to serve. Enjoy!

QUICK TIP: Feel free to add more shredded cheese if you want your beef and potatoes to be cheesier!

a pot of chopped chicken pieces, green beans and cherry tomatoes in a light broth.

Recipe Tips

For extra flavor, let the chicken marinate in the seasoning and garlic for 30 minutes before cooking.
If you like your green beans softer, feel free to cook them a little longer. If you want them crisper, add them closer to the end of chicken cooking.
Swap the chicken thighs for chicken breasts if you prefer, but keep an eye on cooking time to avoid dryness.
More flavor ideas: A pinch of red pepper flakes, soy sauce, hot sauce, barbecue sauce, or just more parmesan cheese! 😊

How To Store Leftovers

REFRIGERATE - Store any leftovers in an airtight container in the fridge for up to 3 days.
TO REHEAT - To reheat, just warm in the microwave or stovetop with a splash of water or broth to keep it moist.

A soup ladle close up in a pot of green beans, tomatoes and chicken.

Have A Question?

Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
Got a question? Ask in the comments—I’m happy to help.

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