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
Scale
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
