Gluten-Free Chicken with Tomatoes and Cannellini Beans

Chicken with Cannellini Beans, Tomatoes & Italian Parsley – Gluten-Free Living At Its Best!

Gluten-Free Chicken with Tomatoes and Cannellini Beans

Gluten-Free Chicken with Cannellini Beans and Tomato

Coming home hungry to cook dinner is a real bummer… But, it gets lots better, real fast, if you can do it fast like this easy chicken with cannellini beans dinner.

And, if friends are joining you too, you will want it to be especially good, but without a lot of fuss, even if you do have celiac disease.

My husband and I shared this gluten-free chicken recipe with some friends and found it all of those – quick, easy, and not a lot of fuss.  I started it cooking and then was able to visit with our friends while it finished and the kale with minced garlic steamed.  I thought that it was yummy and I’d bet you will too!

Everyone went back for seconds!  Living gluten-free is not always that easy, but this simple dish cooks in one pan and thickens its own gravy.  This could be called gluten-free cooking for dummies.  That sort of describes what I need when I’m talking to someone while I’m cooking :-)

Beyond that, it’s allergy-friendly and low-glycemic, too.  Gluten intolerance makes cooking strictly gluten-free essential, but the basic ingredients here work together to bring out their own great flavors – and be easy, as well.  Even more, this recipe is healthy in other ways.  The beans, seasoning veggies and tomatoes add fiber and nutrients, and the fat that is there (about 5 grams of fat per serving) is the healthy sort.

By the way, speaking of fat in food, I enjoyed Kristin Wartman’s post on “The last days of the low-fat diet fad.”  She describes some of the errors in recent years in our general understanding of what types of and how much fat we should have in our diets, and how serious that has been in causing people to eat more carbohydrates and sugar.  With a lot of back-up references (to which I’m sorry to say I didn’t follow the links), she concludes that convincing people to give up their old dietary habits is a hard sell, especially when so many “trusted” sources still have bad information, and points out that the one type of fat that we should avoid is Trans-fat.  I highly recommend her article.

 

Chicken with Cannellini Beans, Tomatoes & Italian Parsley

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Makes 6 to 8 servings.

Ingredients:

  • 2 Pounds Boned and Skinned Chicken Breast Halves, or Tenders
  • 1 Tablespoon Olive Oil
  • 1 Cup Chopped Onion
  • 1/4 Cup Fresh Italian Parsley, Snipped
  • 1 Cup Chopped Celery
  • 1 Clove Minced Garlic, optional
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 1/2 Cups Water, or GF Broth (your own, or your favorite – I used Pacific Natural Foods Organic Free-Range Chicken Broth this time)
  • 16 Ounces Cannellini Beans, or other canned White Beans (be sure they’re GF and do not drain them)
  • 16 Ounces Diced Tomatoes
  • 8 Each Black Olives, optional garnish

Directions:

Heat the oil in a Dutch oven.

Brown the chicken pieces.

Move them to the side.

Add the onion, parsley and celery.

Stir and cook for a few minutes.

Add the remaining ingredients. Stir to mix well.

Cover; cook on low for about 20 to 30 minutes. Chicken should be fork-tender, and when it’s cut, the juices should run clear.


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This recipe is posted here: …

– Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday

– The Gluten-Free Homemaker’s Gluten-Free Wednesdays

– Miz Helen’s Country Cottage Full Plate Thursday

– Frugal Follies’ Frugal Food Thursday

– The Nourishing Gourmet’s Pennywise Platter Thursday

– The Whole Gang’s Real Food Weekly

More gluten-free chicken recipes:

Chicken and Penne with Kale and Tomatoes for an Easy Chicken Dinner

Chicken Mushroom Rice Bake with Homemade Gluten-free Mushroom Sauce

Gluten-Free Chicken Stir-Fry with Celery and Onion Is a Quick Meal to Make

Easy, Gluten-Free Chicken Breasts in the Crockpot for Two

 

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23 Comments

  • MARY ZACC

    June 14, 2012

    YOU WANT THIS TO TASTE MORE DELICIOUS??? USE STEWED TOMATOES INSTEAD OF DICED TOMATOES. I HAVE BEEN MAKING THIS FOR YEARS AND STEWED TOMATOES DEFINITELY HAVE A MUCH BETTER FLAVOR THAN DICED TOMATOES IN THIS DISH, AND IN MANY OTHER DISHES. ALSO , WHILE YOUR’RE AT IT, ADD A FEW SHAKES OF RED PEPPER FLAKES FOR A LITTLE ZING AND A LITTLE GRATED CHEESE. YUMMO!!

    • Pat

      June 14, 2012

      Hi Mary — Thanks for your suggestions. That would add more flavor, for sure! If I could convince my husband to like those red pepper flakes, this would be the dish to have them in. I’d love it!
      Have a great day,
      Pat

  • Miz Helen

    March 10, 2011

    Hi Pat,
    Your Chicken with Cannellini Beans and Tomatoes look delicious. I really like the combination of flavor that you have put together. We have some kind of dried bean on our menu on a regular basses. They really are a staple for our life style. We will be trying your recipe soon.
    Thank you so much for sharing with Full Plate Thursday and please come back!

    • Pat

      March 11, 2011

      Thank you! We have dried beans often, too. My husband especially likes white beans, although not so much tomatoes, so this balance suits him well — and that makes me happy, too :-)

  • Christine

    March 9, 2011

    I love how simple this is! I bet it’s delicious!

    • Pat

      March 9, 2011

      Simple enough for me even while I’m talking to guests! Thanks!

    • Lori King

      March 9, 2011

      Pat this looks so yummy I am going to try it Thank you for posting and i love your new site very helpful …. do you have stats on recipe proteins fats carbs etc. Lotsa Love Lori P.S. Could you use these recipes in loosing weight given portion control of course?

      • Pat

        March 9, 2011

        Hi Lori!

        So glad you want to try it — I hope you like it!

        This would definitely be a good recipe for weight loss, with portion control, as you say, because it has good balance in the different categories — not just protein, fats, carbs, but healthier proteins, fats and carbs, all in one dish. For a lot of my life, I used the calorie count as the final say on dieting (unsuccessfully, I might add), but now I’m much more concerned with what makes up those calories. That’s why I don’t automatically include stats with each recipe. Just look at how differently we view fat in our food, not particularly the quantity of fat, but just the source and nature of it. As a teenager, I learned any “fat” was just that — fat, whether it was animal, vegetable or whatever. Then changes proceeded to take the “health conscious” through salad oils and polyunsaturated fats and so on, until today there are some respected sources saying animal fats are actually good. If you have a chance, read the link (just above the recipe) to Kristin Wartman’s excellent post on “The last days of the low-fat diet fad.”

        Going beyond fats to carbs, while I usually try to keep them low, in this recipe there are definitely carbs. However, they are fairly high quality ones, I think, being in the beans and in the tomatoes. If you’ll look at the side dish shown in the photo, you’ll see I had a large serving of kale with this. That’s how I try to cook and to eat at this stage in my life — with good portions of nutritious veggies alongside the main dish. That way I eat fewer “unnecessary” calories, like the rice and potatoes the rest of my family likes to have. Those sides are nutritious for more active people, but I don’t burn them up fast enough. Even while serving a main dish like this with meat, beans and vegetables together, I tend to take fewer of the beans and more of the veggies.

        With all that in mind, I’d hardly know how to represent calories or other stats for an “average” serving (although I could dig some up from my recipe file/program). How might those be shown that would be helpful for you?

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