Bright, pan-seared chicken thighs with crisp golden skin and a tender, braised white bean base for creamy texture.
The sauce is tangy from lemon, aromatic with fresh thyme and parsley, and finished with a touch of butter for silkiness.
Beans soak up the pan juices for comforting, savory bites alongside the juicy chicken pieces.
This hearty-yet-bright main is perfect for weeknight dinners, casual gatherings, or a simple weekend supper.
Serve warm with crusty bread or a light green salad to mop up the lemony sauce.
Ingredients
- Bone-in, skin-on chicken thighs (4, about 1.2–1.4 lb / 550–650 g)
- Salt and black pepper (to taste)
- Olive oil (2 tbsp)
- Unsalted butter (1 tbsp)
- Garlic (3 cloves, minced)
- Can of cannellini or great northern beans (15 oz / 425 g), drained and rinsed
- Chicken stock (1/2 cup / 120 ml)
- Fresh lemon (zest and juice of 1 lemon)
- Fresh thyme leaves (1 tsp) or 1/2 tsp dried thyme
- Fresh parsley (1/4 cup chopped)
- Red pepper flakes (pinch, optional)
- Crusty bread or greens, for serving
Instructions
- Preheat oven to 375°F (190°C). Pat the chicken dry with paper towels and season both sides generously with salt and black pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat. When the oil shimmers, place chicken skin-side down and sear without moving 6–8 minutes until the skin is deep golden and releases easily.
- Flip the thighs and cook 2–3 minutes more to color the other side, then transfer the chicken to a plate and set aside.
- Lower heat to medium, add butter to the skillet, then stir in minced garlic and cook 30–45 seconds until fragrant (do not burn).
- Add the drained beans, chicken stock, lemon zest, lemon juice, thyme, and a pinch of red pepper flakes if using. Stir to combine and simmer 2–3 minutes to warm and slightly thicken the sauce.
- Return the chicken to the skillet, nestling the pieces skin-side up into the beans and sauce. Spoon a little sauce over the thighs (keep skin exposed).
- Transfer the skillet to the preheated oven and roast 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
- Remove the skillet from the oven and let the chicken rest 5 minutes. Stir chopped parsley into the beans, taste and adjust seasoning with salt, pepper, or a squeeze more lemon.
- Spoon beans and pan juices onto plates, top with a chicken thigh, and serve immediately with crusty bread or greens to soak up the sauce.
Tips or Variations
- For a lighter version, use boneless skin-on chicken or swap half the beans for spinach added at the end.
- Add halved cherry tomatoes before roasting for a sweet-tangy pop and extra color.
