Gluten Free Tuscan Chicken and White Beans Recipe

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by Carol Kicinski on February 17, 2008

A couple years ago, my hubby and I went to France and Italy. I had been trying to get him to go for years to no avail. His standard answer to my suggestion of a European vacation was: “What is there to do?”

I know. Where do you even begin in answering such a ridiculous question?

We have taken some fabulous trips and had some great adventures but I really wanted to go to Italy. And Paris. I wanted to drink in the architecture and art. To soak up the culture. To go sightseeing. To shop and walk and EAT!

Then a wonderful thing happened. The hubby read The Da Vinci Code and Angels and Demons. All of a sudden he was dying to go to the Louvre, Vatican City, and the Pantheon. Well you didn’t have to ask me twice. I was packed and ready to go before you could say: “Thank you, Dan Brown.”

While I loved the beauty of Paris and the complicated, amazing food we dined on all through France, I really felt and still feel in love with Italy. I loved the people, the buildings, the art, the fountains, the countryside, the coffee, the ancient ruins and my god did I love the food. Even the bad food in Italy was good. I had an amazing risotto at the train station! Imagine that.

This simple dinner reminds me of the honest, robust food of Tuscany. It is simple, healthy and the really great part is that aside from a little work at the beginning and at the end, your oven does all the work.

This dish goes great with grilled lettuce salad for which I will give the recipe in a later post.

If you prefer to make the dish with boneless, skinless chicken breast, then cut the cooking time of the chicken to 30 minutes or until the chicken is cooked through and the juices are clear. It works fine but I find that roasted chicken breast with the bone and skin is much more flavorful and juicy.

Gluten Free Tuscan Chicken and White Beans Recipe


4 bones-in, skin-on chicken breasts
Olive oil – about 4 tablespoons — use divided
Salt and pepper
2 pints grape tom
atoes (or cherry tomatoes)
4 large shallots
1 small bunch fresh thyme – use divided
2 (15 ounce) cans white beans – drained and rinsed
½ cup gluten free chicken broth
1 teaspoon dried oregano
2 tablespoons chopped fresh Italian flat leaf parsley


Preheat oven to 400 degrees.

Place chicken breasts on a shallow roasting pan or cookie sheet with sides. Pour on about 2 tablespoons olive oil, sprinkle generously with salt and pepper and rub all over both sides of the chicken breasts to coat well. Arrange skin side up and put in the upper part of the oven.

Cut tomatoes in half lengthwise. Cut shallots in half from top to root end, remove outer skin and then slice each half into 4 pieces lengthwise. Place tomatoes and shallots in another roasting pan or cookie sheet. Toss with about 1 tablespoon of oil, salt and pepper. Spread into an even layer. Lay 4 or 5 sprigs of thyme over the tomatoes and shallots. Place in lower part of oven with chicken.

Cook chicken and tomato/shallot mixture for 40 minutes. The chicken should be golden brown and the juices should run clear when pricked with a knife. Tomatoes should be tender and starting to caramelize. Remove thyme sprigs and discard.

Cover chicken with foil and let rest while preparing the beans.

Put beans into a large skillet; add roasted tomatoes and shallots, chicken stock, oregano and some fresh thyme leaves (about 2 teaspoons) pulled from the stems. Cook over medium high heat until tomatoes start breaking apart and chicken stock is almost all reduced. Will likely be about 5 minutes. Taste for seasoning; add more salt and pepper if necessary.

Arrange bean/tomato mixture on a platter and top with chicken breasts. Drizzle with additional olive oil (about 1 tablespoon) and garnish with chopped fresh parsley.


This Gluten Free Recipe Serves 4 People.

Buon appetito!

Ready for dessert?

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Need a quick meal?

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Categories:    Main Dishes

{ 9 comments… read them below or add one }

Peter G February 17, 2008 at 8:39 pm

Hi Carol…first time here. Aaahhh! what memories you sparked about Italy. Great recipe and keep up the good work with the food styling. Your photos are lovely!


Rasa Malaysia February 18, 2008 at 10:40 pm

Hey Simply Gluten Free, thanks for your sweet comment on Rasa Malaysia. Of course your photography will grow to be better, don’t believe me, just look at my old posts…LOL. Do pop in to my blog more. :)


White On Rice Couple February 19, 2008 at 5:58 pm

So glad to know that it took a few great books to inspire your hubby to go to Italy with you. Your dishes are always so fresh and satisfying!


Pixie February 20, 2008 at 12:30 am

Your chicken dish sounds delicious. I’m craving lighter dishes.

Thanks for stopping by my blog and leaving such a kind comment. I did read a bit of your bio, are you sure you’re a grandma with 5 kids???? You look sensational!


Cinnamonda February 20, 2008 at 3:15 pm

Hi Carol! Your Tuscan chicken looks very tasty. I wil keep this recipe in mind, and thanks for visiting my blog!



Helene March 2, 2008 at 11:23 am

Hi, this is my first visit. I’m glad I discover your blog. My brother-in-law will be visiting, during the summer, and I have to find good gluten-free recipes for him. Food is good in Europe also in Montreal. Even those small family restaurants are so good. Can’t get enough of the food when I visit my family.


ib July 13, 2008 at 1:00 am

This is going to sound like a silly question but I’m cooking dinner for a guy that has celiac, Chicken broth isn’t gluten free? Which brand do you suggest that is?


Kenessa June 11, 2013 at 7:29 pm

I made this recipe tonight. It was DELICIOUS!! I did use boneless skinless breasts so I reduced the cooking time of the chicken to 30 minutes. I also seasoned the chicken a little more to make up for the lack of yummy skin. THANK YOU for a great recipe.


Carol Kicinski June 15, 2013 at 1:36 pm

Thank YOU! SO happy you enjoyed it.


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