Herbed Chicken with Cannellini Beans Recipe
There’s something truly magical about a one-skillet dinner that delivers both comfort and elegance, and Herbed Chicken with Cannellini Beans is exactly that kind of dish. Imagine juicy, golden chicken thighs nestled in a creamy medley of cannellini beans, fresh spinach, and aromatic herbs, finished with a splash of lemon and a sprinkle of parsley. This Mediterranean-inspired meal is vibrant, hearty, and irresistibly simple, making it a go-to favorite for busy weeknights or cozy weekends at home. With just a handful of pantry staples and a few fresh ingredients, you can create a wholesome dinner that will have everyone around your table reaching for seconds.
Ingredients You’ll Need
Gathering the ingredients for Herbed Chicken with Cannellini Beans couldn’t be easier, and each one plays a special part in this flavorful skillet supper. From the protein-rich chicken thighs to the creamy beans and zesty herbs, every element adds its own touch to the final dish.
- Chicken thighs: Boneless, skinless thighs are juicy and hold up beautifully to searing and simmering.
- Olive oil: A splash of good olive oil brings all the Mediterranean vibes and helps everything brown perfectly.
- Onion: Diced onion softens and sweetens, forming the aromatic base for the sauce.
- Garlic: Three cloves, minced, infuse the dish with bold, savory flavor.
- Dried thyme: Earthy and fragrant, thyme pairs perfectly with chicken and beans.
- Dried rosemary: Adds a piney, almost woodsy brightness that makes the herbed chicken sing.
- Salt: Essential for bringing out the flavors of both the chicken and the beans.
- Black pepper: A little heat and depth for balance.
- Red pepper flakes (optional): For a gentle kick, use as much or as little as you like.
- Cannellini beans: Creamy and mild, these beans absorb all the sauce and flavors beautifully.
- Chicken broth: Keeps the dish saucy and adds savory depth.
- Lemon juice: A splash at the end brightens everything up and ties the flavors together.
- Baby spinach: Adds color, freshness, and extra nutrition right at the finish.
- Chopped fresh parsley: The perfect garnish for a pop of green and a fresh finish.
How to Make Herbed Chicken with Cannellini Beans
Step 1: Season the Chicken
Start by patting your chicken thighs dry and sprinkling them with salt, pepper, dried thyme, and rosemary. This simple seasoning ensures every bite of chicken is packed with aromatic, herby flavor and sets the tone for the whole dish.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium heat. Once shimmering, lay the chicken thighs in and cook for 5–6 minutes per side, until they’re golden and cooked through. Browning the chicken adds loads of flavor to the pan, which becomes the backbone of your sauce.
Step 3: Sauté the Aromatics
Remove the chicken and set it aside. In the same skillet, add the diced onion and sauté for a couple of minutes until it’s soft and translucent. Add the minced garlic and a pinch of red pepper flakes, cooking just until fragrant. This quick step creates a savory, aromatic base that’s simply irresistible.
Step 4: Add Beans and Broth
Next, stir in your drained and rinsed cannellini beans along with the chicken broth. Let everything come to a gentle simmer. The beans will soak up all those delicious pan juices, making them even creamier and more flavorful.
Step 5: Wilt the Spinach & Finish the Sauce
Stir in the baby spinach and cook for about a minute, just until it’s wilted and vibrant green. Squeeze in fresh lemon juice for a little lift—it makes the herbs and beans taste even brighter and fresher.
Step 6: Return Chicken & Serve
Return the chicken thighs to the skillet, nestling them right into the beans and greens. Spoon some of the saucy bean mixture over the top, cover, and let everything heat through for a couple of minutes. Finish with a shower of chopped parsley and serve hot. Your Herbed Chicken with Cannellini Beans is ready to wow!
How to Serve Herbed Chicken with Cannellini Beans
Garnishes
Finish your skillet masterpiece with a generous sprinkle of fresh chopped parsley for color and a burst of freshness. If you like, add a few twists of freshly cracked black pepper or a drizzle of extra-virgin olive oil just before serving. A little grated lemon zest can add zing, too!
Side Dishes
This dish is made for soaking up every last drop of its savory sauce. Serve Herbed Chicken with Cannellini Beans with slices of crusty bread, a scoop of fluffy rice, or even creamy mashed potatoes. If you’re keeping things lighter, a crisp green salad or roasted vegetables on the side are perfect.
Creative Ways to Present
For a rustic, family-style meal, bring the skillet right to the table and let everyone help themselves. Or, serve each chicken thigh atop a bed of the bean and spinach mixture on individual plates for a more elegant presentation. If you’re entertaining, try spooning the beans and greens onto toasted baguette slices and topping with chopped chicken for a hearty appetizer twist.
Make Ahead and Storage
Storing Leftovers
Leftover Herbed Chicken with Cannellini Beans keeps beautifully in the refrigerator. Store it in an airtight container for up to 3 days. The flavors meld even more overnight, making the leftovers extra tasty for lunch or a quick dinner the next day.
Freezing
If you want to freeze this dish, let everything cool completely first. Transfer the chicken and beans to a freezer-safe container and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or water to keep everything moist. You can also reheat in the microwave, but use lower power and cover the dish to prevent drying out. Garnish with extra parsley and a squeeze of lemon to freshen things up!
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well here—just be careful not to overcook them, as they can dry out more quickly than thighs. Adjust the cooking time as needed depending on their thickness.
Are cannellini beans the same as white kidney beans?
Yes, cannellini beans are sometimes called white kidney beans. They’re creamy and mild, perfect for soaking up all the wonderful flavors in this dish. If you can’t find them, great northern beans are a good substitute.
What can I add for extra flavor?
A splash of dry white wine added to the pan after sautéing the onion and garlic is a lovely touch. For extra herbs, fresh thyme or rosemary can be sprinkled in at the end, or try a handful of chopped sun-dried tomatoes for a Mediterranean twist.
Is this dish gluten-free?
Yes, as written, Herbed Chicken with Cannellini Beans is naturally gluten-free. Just double-check your chicken broth and any sides you serve if you need to avoid gluten completely.
Can I make this dish vegetarian?
Definitely! Omit the chicken and use extra beans or add sautéed mushrooms for a similar hearty feel. Swap chicken broth for vegetable broth, and you’ll have a delicious vegetarian version everyone will love.
Final Thoughts
If you’re looking to add a new staple to your dinner rotation, Herbed Chicken with Cannellini Beans is a must-try. It’s comforting, packed with flavor, and comes together in just one pan. Give it a go—you’ll be amazed by how easy and satisfying this meal really is!
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Herbed Chicken with Cannellini Beans Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and hearty Mediterranean-inspired dish featuring tender herbed chicken thighs cooked with cannellini beans, baby spinach, and aromatic herbs. This skillet meal is perfect for a nutritious weeknight dinner that’s both satisfying and easy to prepare.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken thighs
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Sauté Base and Beans
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1/2 cup chicken broth
Greens and Finishing Touches
- 2 cups baby spinach
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- Season the chicken: Pat the chicken thighs dry and season evenly with salt, black pepper, dried thyme, and dried rosemary to infuse the meat with herbal flavors.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken thighs and cook for 5–6 minutes per side, or until the chicken is golden brown and thoroughly cooked. Remove the chicken from the skillet and set aside.
- Sauté onions and garlic: In the same skillet, add the diced onion and sauté for 2–3 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for an additional 30 seconds to release their aroma.
- Add beans and broth: Stir in the drained cannellini beans and chicken broth. Bring the mixture to a gentle simmer and cook for 3–4 minutes, allowing the flavors to meld and the broth to reduce slightly.
- Wilt the spinach: Add the baby spinach to the skillet, stirring until it wilts completely, about 1 minute.
- Finish with lemon and reintroduce chicken: Stir in the lemon juice, then return the cooked chicken thighs to the skillet. Spoon some of the bean and spinach mixture over the chicken, cover the pan, and cook for another 2–3 minutes to warm through and blend the flavors.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish and serve hot, enjoying this wholesome and delicious meal.
Notes
- You can substitute boneless chicken breasts if preferred, adjusting cooking time accordingly.
- Add a splash of white wine to the skillet after sautéing the onions for extra depth of flavor.
- Serve this dish with crusty bread or over rice to soak up the flavorful juices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
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
