If you’re looking for a comforting dish that feels both rustic and elegant, Herbed Chicken with Cannellini Beans is it. This Mediterranean-inspired skillet meal brings together tender, golden chicken thighs, creamy cannellini beans, and fragrant herbs in a lemony broth that just begs for a piece of crusty bread to soak it all up. The best part? It’s ready in under 40 minutes and has all the makings of a weeknight favorite that you’ll want to share with family and friends again and again.
Ingredients You’ll Need
There’s something magical about how a handful of simple, wholesome ingredients can create such big flavor. Each item in this recipe has a purpose—adding color, texture, or a burst of taste to your Herbed Chicken with Cannellini Beans.
- Chicken thighs: Juicy dark meat that stays tender and soaks up all the herby flavors—substitute with chicken breasts if you like, but thighs are unbeatable for succulence.
- Olive oil: Adds richness and helps the chicken develop that golden, irresistible crust.
- Onion: Brings sweetness and depth to the base of the dish—don’t skip this aromatic!
- Garlic: Three cloves for big, bold flavor; this is your secret weapon for savory goodness.
- Dried thyme: Earthy and slightly minty, thyme balances the richness of the chicken and beans.
- Dried rosemary: Fragrant and woodsy, rosemary makes every bite feel special.
- Salt: Just enough to enhance all the natural flavors—taste as you go!
- Black pepper: Adds a gentle kick and rounds out the herb blend.
- Red pepper flakes (optional): For those who love a hint of heat; feel free to adjust to your taste.
- Cannellini beans: Creamy and mild, these beans make the dish hearty and satisfying—always rinse before using.
- Chicken broth: Lifts the flavors and creates a saucy, spoonable base.
- Lemon juice: A splash of brightness that wakes up every ingredient—don’t skip this finishing touch!
- Baby spinach: Adds vibrant color and a dose of greens that wilt beautifully into the warm skillet.
- Fresh parsley: The perfect garnish for freshness and a pop of color right before serving.
How to Make Herbed Chicken with Cannellini Beans
Step 1: Season the Chicken
Start by patting the chicken thighs dry with paper towels—this helps them brown up beautifully. Sprinkle both sides with salt, black pepper, dried thyme, and rosemary, using your hands to gently press those herby flavors into the meat. Letting the chicken sit for a few minutes while you prep the other ingredients lets the seasoning really soak in.
Step 2: Sear to Golden Perfection
Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, add the chicken thighs. Cook them for about 5 to 6 minutes per side; you’re looking for a gorgeous golden crust and fully cooked centers. Don’t rush—this is where so much flavor develops. Once done, transfer the chicken to a plate and keep it warm.
Step 3: Build the Flavor Base
In that same skillet (no need to clean it—those browned bits are pure gold), toss in the diced onion. Sauté for 2 to 3 minutes until it turns soft and translucent. Stir in the minced garlic and a pinch of red pepper flakes if you like things spicy. Let them sizzle for just 30 seconds to release their aromas—don’t let the garlic brown!
Step 4: Simmer the Beans
Add the drained cannellini beans and chicken broth. Use your spoon to scrape up any caramelized bits from the bottom of the skillet. Bring it all to a gentle simmer and let it bubble away for 3 to 4 minutes, so the beans soak up the herby, savory flavors. The liquid should reduce just a bit for a thicker, cozier sauce.
Step 5: Wilt the Greens and Brighten Up
Stir in the baby spinach, letting it wilt down into the beans—this should only take about a minute. Squeeze in that fresh lemon juice right at the end for a burst of brightness that ties everything together. Taste and adjust seasoning if needed.
Step 6: Finish and Serve
Return the chicken thighs to the skillet, nestling them into the beans and spinach. Spoon some of the luscious bean mixture over each piece of chicken, cover, and let everything heat through for 2 to 3 more minutes. Sprinkle with plenty of chopped fresh parsley just before serving, and get ready to dig in to your Herbed Chicken with Cannellini Beans!
How to Serve Herbed Chicken with Cannellini Beans
Garnishes
A shower of fresh parsley is classic, but you can also add a sprinkle of lemon zest or a drizzle of fruity olive oil for an extra-special touch. If you love a little crunch, try topping with toasted pine nuts just before serving.
Side Dishes
This dish is wonderful alongside crusty bread—perfect for scooping up every last bit of the saucy beans. A simple green salad with a zesty vinaigrette or a pile of roasted vegetables makes for a light, fresh contrast. If you want something heartier, serve your Herbed Chicken with Cannellini Beans over fluffy rice or buttery mashed potatoes.
Creative Ways to Present
For a dinner party, serve Herbed Chicken with Cannellini Beans straight from the skillet at the table for a rustic, family-style feel. Or plate individual portions atop a bed of wilted greens or creamy polenta for an elegant twist. Leftovers also make a fantastic filling for a warm pita or wrap—just add a dollop of Greek yogurt and extra herbs.
Make Ahead and Storage
Storing Leftovers
Let any leftover Herbed Chicken with Cannellini Beans cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days. The flavors deepen as they sit, making leftovers even more delicious the next day.
Freezing
This dish freezes surprisingly well! Place cooled portions in freezer-safe containers or bags, squeezing out as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.
Reheating
To reheat, warm individual servings in the microwave or return everything to a skillet over low heat with a splash of chicken broth to loosen the sauce. Stir gently to avoid breaking up the chicken. Add fresh parsley after reheating to revive that just-cooked brightness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Boneless, skinless chicken breasts work well in this recipe. Just keep an eye on the cooking time—breasts tend to cook a little faster and can dry out if overcooked, so aim for juicy and just-cooked-through.
What other beans can I substitute for cannellini beans?
Great Northern beans or navy beans are excellent substitutes if you can’t find cannellini. You could even try chickpeas for a slightly different texture, but cannellini beans are classic for their creamy bite.
Is this recipe gluten-free?
Yes! Herbed Chicken with Cannellini Beans is naturally gluten-free. Just make sure your chicken broth is gluten-free if you’re sensitive, and serve with gluten-free sides if needed.
How can I make this dish vegetarian?
For a vegetarian spin, swap the chicken thighs for thick slices of sautéed portobello mushrooms or pan-seared tofu, and use vegetable broth instead of chicken broth. The herby bean mixture is tasty enough to be a main course on its own!
Can I add other vegetables?
Definitely! This recipe is very flexible. Try stirring in chopped tomatoes, zucchini, or bell peppers with the onions for extra color and nutrition. Just be sure not to overcrowd the skillet so everything cooks evenly.
Final Thoughts
I hope you’re as excited as I am to make Herbed Chicken with Cannellini Beans. It’s a dish that’s simple enough for busy nights but special enough to share with loved ones. Give it a try—you just might find yourself coming back to this recipe again and again!
Print
Herbed Chicken with Cannellini Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This Herbed Chicken with Cannellini Beans is a wholesome, flavorful skillet dinner featuring tender chicken thighs cooked with aromatic herbs and creamy cannellini beans. The addition of spinach and lemon juice brings freshness and brightness, making it a perfect Mediterranean-inspired meal that is gluten-free and easy to prepare.
Ingredients
Protein
- 4 boneless, skinless chicken thighs
Vegetables and Herbs
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups baby spinach
- Chopped fresh parsley for garnish
Pantry Items
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
Instructions
- Season the chicken: Sprinkle the chicken thighs evenly with salt, black pepper, dried thyme, and dried rosemary to infuse them with aromatic flavors.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken thighs and cook for 5 to 6 minutes per side or until they are golden brown and fully cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Sauté the aromatics: In the same skillet, add the diced onion and sauté for 2 to 3 minutes until softened and translucent. Then stir in the minced garlic and optional red pepper flakes, cooking for an additional 30 seconds to release their flavors.
- Simmer the beans: Add the drained cannellini beans and chicken broth to the skillet, stirring to combine all ingredients. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, allowing the flavors to meld and the broth to reduce slightly.
- Add the spinach: Stir the baby spinach into the bean mixture and cook until the spinach wilts, about 1 minute. This adds vibrant color and nutrients to the dish.
- Finish and reheat: Stir in the lemon juice for a bright citrus note, then return the cooked chicken thighs to the skillet. Spoon some of the warm bean and spinach mixture over the chicken, cover the skillet, and cook for an additional 2 to 3 minutes to warm everything through.
- Garnish and serve: Sprinkle freshly chopped parsley over the top for a fresh herbal garnish. Serve hot alone or with crusty bread or rice to soak up the savory juices.
Notes
- Boneless chicken breasts can be used instead of thighs; adjust cooking time as necessary to avoid drying out.
- For added depth of flavor, consider adding a splash of white wine when sautéing the onions.
- This dish pairs well with crusty bread or a bed of rice to complement the beans and soak up the sauce.
Nutrition
- Serving Size: 1 chicken thigh with beans
- Calories: 330
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
