Mediterranean Chicken & White Bean Skillet with Tahini Drizzle

This Mediterranean Chicken & White Bean Skillet is weeknight cooking at its best: one pan, minimal cleanup, and big bright flavors. Bite-sized pieces of chicken breast are seared until golden, then simmered with garlic, blistered cherry tomatoes, lemon juice, and oregano right alongside creamy white beans so every component soaks up the same savory pan juices. A simple tahini-lemon drizzle finishes the dish with a nutty, creamy tang that ties everything together without any gluten-containing flours, sauces, or thickeners. Naturally gluten-free thanks to its foundation of chicken, beans, vegetables, and olive oil, this skillet is a great option for anyone following a gluten-free diet for celiac disease, gluten sensitivity, or general wellness. Canned white beans provide fiber and plant protein to round out the lean chicken, while tahini (made purely from ground sesame seeds) adds healthy fats and a boost of calcium — just be sure to check the label to confirm it's processed in a gluten-free facility if cross-contamination is a concern. Ready in under 30 minutes, this dish is perfect for busy dinners but feels special enough for guests. Serve it straight from the skillet with a sprinkle of fresh parsley, and pair with a simple green salad or steamed rice for a complete, naturally gluten-free meal.

Ingredients

• 1.5 lbchicken breast, cut into bite-sized pieces
• 1 tspsalt
• 0.5 tspblack pepper
• 3 tbspolive oil, divided
• 4 clovesgarlic, minced
• 2 cupscherry tomatoes, halved
• 2 cans (15 oz each)cannellini beans, drained and rinsed; check label for gluten-free certification
• 0.5 cupchicken broth, use certified gluten-free broth
• 3 tbsplemon juice, freshly squeezed, divided
• 1 tspdried oregano
• 3 tbsptahini, check label for gluten-free facility if needed
• 2 tbspwater, to thin tahini, more as needed
• 2 tbspfresh parsley, chopped, for garnish
• 0.25 tspred pepper flakes, optional

Method

1. Pat the chicken pieces dry and season with salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and cooked through, about 5-6 minutes, stirring occasionally. 6:00
3. Remove the chicken from the skillet and set aside on a plate.
4. Add the remaining tablespoon of olive oil to the skillet along with the minced garlic. Saute until fragrant, about 30 seconds. 0:30
5. Add the cherry tomatoes to the skillet and cook, stirring, until they begin to soften and blister, about 3 minutes. 3:00
6. Stir in the white beans, chicken broth, 2 tablespoons of lemon juice, dried oregano, and red pepper flakes if using. Bring to a gentle simmer.
7. Return the seared chicken to the skillet, nestling it into the beans and tomatoes. Simmer until the chicken is heated through and the sauce has slightly thickened, about 5 minutes. 5:00
8. While the skillet simmers, whisk together the tahini, remaining 1 tablespoon lemon juice, and water in a small bowl until smooth and pourable, adding more water as needed to reach a drizzling consistency.
9. Remove the skillet from the heat. Drizzle the tahini sauce generously over the chicken and beans, then sprinkle with fresh parsley before serving.