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
Scale
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
