Description
A straightforward one-pot recipe that combines tender chicken thighs with greens and beans, creating a hearty and nutritious meal.
Ingredients
Scale
- 4 chicken thighs, skin-on, bone-in
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups greens (like spinach, kale, or Swiss chard)
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- 1 lemon, juiced
Instructions
- Season chicken thighs with salt and pepper on both sides.
- Heat olive oil in a wide pot over medium heat until it shimmers.
- Place chicken thighs skin-side down in the pot and cook for about 5-7 minutes until the skin is golden and renders fat.
- Flip the chicken and cook for another 5 minutes. Remove and set aside when they are browned.
- In the same pot, add onion and cook until it softens and turns translucent, about 3-4 minutes.
- Stir in garlic and smoked paprika, cooking briefly until fragrant, about 1 minute.
- Add the cannellini beans, chicken broth, and greens to the pot. Stir gently.
- Return the chicken to the pot, skin-side up, and bring to a gentle simmer.
- Cover the pot and cook for about 20-25 minutes, or until chicken is fully cooked and greens have wilted.
- Drizzle lemon juice over the top before serving.
Notes
Serve over quinoa or rice, top with Parmesan, and pair with crusty bread for a complete meal. Leftovers can be enjoyed in wraps, stir-fries, or soups.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg