Crisp-skinned pan-seared chicken rests on a warm ragù of creamy white beans, stewed cherry tomatoes, garlic and lemon zest. The beans soften into a silky, savory base studded with fresh parsley and thyme while the chicken keeps a golden crust and juicy interior. A splash of lemon juice and a pinch of red pepper flakes brighten each bite so the dish never feels heavy. Serve it straight from the skillet for weeknight dinners or bring it to the table for a casual supper with friends.
Ingredients
- Bone-in, skin-on chicken thighs (4 pieces, about 1½–1¾ lb)
- Kosher salt (1½ tsp) and freshly ground black pepper (1 tsp)
- Olive oil (2 tbsp)
- Shallot (1 small, finely chopped)
- Garlic (3 cloves, thinly sliced)
- Cherry tomatoes (1 pint, halved)
- Canned cannellini beans (15 oz can, drained and rinsed)
- Low-sodium chicken broth (¾ cup)
- Lemon zest of 1 lemon and lemon juice (½ lemon)
- Fresh thyme leaves (1 tbsp) or 4 small sprigs
- Fresh parsley (¼ cup chopped)
- Red pepper flakes (optional, ¼ tsp)
- Unsalted butter (1 tbsp, optional)
- Crusty bread or sautéed greens, for serving (optional)
Instructions
- Pat the chicken dry and season both sides with 1 tsp kosher salt and the black pepper. Let sit 10 minutes while you prep the vegetables.
- Heat a large ovenproof skillet over medium-high heat and add the olive oil. When the oil shimmers, place the chicken skin-side down and sear without moving until the skin is deep golden and crisp, 6–8 minutes.
- Flip the thighs and cook 2 minutes on the second side, then transfer the chicken to a plate (it will finish cooking in the ragù).
- Reduce heat to medium, add the shallot and a pinch of salt to the skillet and cook until softened, about 2 minutes. Add the garlic and cook 30 seconds until fragrant.
- Add the cherry tomatoes and red pepper flakes (if using) and cook, stirring occasionally, until tomatoes begin to collapse, 3–4 minutes.
- Stir in the cannellini beans and chicken broth, scraping up any browned bits from the pan. Add thyme leaves and lemon zest, then simmer gently for 3 minutes so flavors meld.
- Nest the seared chicken thighs back into the ragù, skin-side up. Spoon some sauce over the sides and transfer the skillet to a preheated 375°F (190°C) oven. Bake until an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C), 12–15 minutes.
- Remove skillet from oven, transfer chicken to a serving platter and stir butter (if using) and lemon juice into the ragù. Taste and adjust seasoning, adding remaining ½ tsp kosher salt if needed.
- Spoon the warm herbed white bean ragù onto plates, top with the chicken, and scatter chopped parsley over everything. Serve with crusty bread or green vegetables to soak up the sauce.
Tips or Variations
- Use boneless thighs for faster cooking—reduce oven time to 8–10 minutes and watch doneness closely.
- Swap rosemary for thyme for a woodier flavor, or add a splash of white wine to the pan before the broth for extra depth.