Chicken and Beans
Author: Leslie Green - The Hungry Housewife
Prep time: 10 mins
Cook time: 2 hours 10 mins
Total time: 2 hours 20 mins
Chicken and Beans with tomatoes and spinach.
  • 1¼ cups Hurts's Great Northern Beans (1/2 package of a 20 oz bag, save the remaining beans and seasoning for a later use)
  • 1½ lbs. Boneless, skinless Chicken Breasts, dried with paper towels
  • 1 stick butter, softened
  • 2 tablespoons fresh Parsley, finely minced
  • 1 teaspoon fresh Sage, finely minced
  • 1 teaspoon fresh Thyme, finely minced
  • 1 teaspoon fresh Rosemary, finely minced
  • ¼ teaspoon Coarse Kosher Salt
  • 2 tablespoons Extra Virgin Olive
  • Salt and Pepper to taste
  • 1 pint Cherry Tomatoes, halved
  • 4 cloves garlic, finely chopped
  • 3 oz. fresh Baby Spinach (1/2 of a 6 oz. bag)
  1. In a medium stock pot, cover the beans with 2" of water, bring to a boil. Reduce heat to a simmer, cover and cook for 1½ hours.
  2. Preheat oven to 400.
  3. Drain beans and place in a 9 x 13 pan. Season beans with olive oil, salt and pepper, toss to incorporate.
  4. In a small bowl, mix together butter, parsley,sage,thyme,rosemary and ¼ teaspoon salt.
  5. Rub the chicken breasts with the herbed butter mixture.
  6. Add the chicken to the top of the beans.
  7. Arrange the tomatoes and garlic around chicken.
  8. Bake for 40 minutes or until juices run clear and internal temperature reaches 165 degrees.
  9. Remove chicken to a plate, cover with foil to keep warm.
  10. Add spinach to hot beans and toss several times to wilt.
  11. Return chicken to pan and serve.
Recipe by The Hungry Housewife at