The Weekend Menu: One Pot Chicken with White Beans and Chorizo

Healthy comfort food IS a thing, y’all. In fact, it’s my thing X 23957484. If you watch my cooking stories on Instagram and YT I’m always trying to whip up something that soothes the soul while keeping the body in primo shape. Why? Because I’m an individual that loves delicious food and eating, but I’m also a top-level narcissist that isn’t super eager to expand my waistline. Quite a conundrum, until I went to culinary school and figured out how to make food I love to eat with healthy ingredients.

And with that being said, may I present to you One Pot Chicken with White Beans and Chorizo – a healthy, comfort-food triumph. There is nary a dairy or bread within 50 miles of this dish – just a high fiber, high protein, good carb masterpiece of flavor.

Here’s what you need and how to make it (and you can catch the video pinned to my Instagram page for a visual on the step-by-step):


  • olive oil
  • 1/2 white onion, diced
  • 3 garlic cloves, minced
  • 1 chorizo sausage, casing removed, sliced thin (or about 1/2 -3/4 cup)
  • handful of basil, chopped
  • 2 cups cherry or grape tomatoes
  • 1/2 cup white wine
  • 1 1/2 cups white beans
  • 4 chicken legs/thighs (if you use breasts make sure they’re skin on and cook for less time)
  • salt and pepper to season


  1. Pre-heat your oven to 425F.
  2. In a large, oven-friendly pan (I use a le creuset), heat 2-3 tablespoons olive oil over medium heat and then add your diced onion to the pan. Add just a touch of salt to open up the onions and speed up the cooking process, cooking for 2-3 minutes. Don’t let the onions brown – if they start to do so, turn your heat down.
  3. Add your minced garlic and cook for about a minute before adding your thinly sliced chorizo. You want these thinnnn because we want to get them crunchy before going in the oven! Keep stirring this on medium heat until everything is well combined. Feel free to add some basil during this part of the process also.
  4. Once your chorizo is on the way to crunch-town, add your tomatoes to the pan. After another few minutes, gently press down on them to release some of the juice and to open them up. Then, deglaze your pan with white wine, allowing it to come to a boil, then reducing the liquid in half.
  5. Remove the pan from the heat and add your white beans (drain them first). Then season this mix with salt and pepper and taste test it!
  6. Next, wash and dry your chicken legs. Salt and pepper both sides, then place them on top of everything in the pan, skin side up. Coat with a bit of olive oil and get the whole pan into 425F oven for about 25 minutes or until the juices run clear on the chicken.
  7. When the chicken is done, if it’s not quite as brown as you want it, turn on your broiler and brown them up quickly in the oven. Watch them the whole time. Do not walk away from the oven with that hot broiler on, unless you want burned One Pot Chicken.
  8. Pull from the oven, snap a pic and tag me on the GRAM and enjoy hot! Feel free to garnish with more basil.