Chicken Thighs with White Beans and Greens Recipe

This easy-to-make Chicken Thighs with White Beans and Greens recipe is delicious and nutritious. Any day of the week, succulent chicken thighs, creamy white beans, and healthful greens make a delightful meal. 

– 4 bone-in, skin-on chicken     thigh – 1 tablespoon olive oil – Salt and pepper to taste – 1 onion, diced – 3 cloves garlic, minced – 1 teaspoon dried thyme – 1 teaspoon paprika – 1/2 teaspoon red pepper flakes     (optional) – 1 can (15 ounces) white beans,     drained and rinsed – 4 cups chopped greens (such as     kale, spinach, or Swiss chard) – 1 cup chicken broth – Juice of 1 lemon – Fresh parsley for garnish     (optional)


Add salt and pepper to the chicken thighs, and then season them. Within a large skillet, bring the olive oil to a temperature of medium-high. Cook the chicken thighs until they are golden brown, about five minutes per side, making sure to add them with the skin side down. Take the food out of the skillet and set it aside. 




In the same skillet, add the diced onion and sauté it for about three minutes, or until it has become more tender. For a further minute, add minced garlic, dried thyme, paprika, and red pepper flakes (if you are using them), and continue to cook until the aroma is released. 



After stirring in the chopped greens and white beans, pour in the chicken stock and lemon juice. Stir until everything is smooth. Place the chicken thighs back into the skillet and nestle them in. 



After bringing the temperature down to medium-low, cover the pot and let it simmer for twenty to twenty-five minutes, or until the chicken is fully cooked and the greens have become wilted. 



If you so wish, you can garnish the chicken thighs with fresh parsley and serve them with white beans and greens while they are still hot. 



– Serving size: 1 chicken thigh     with beans and green – Calories: 350 – Total Fat: 18 g – Saturated Fat: 4 g – Cholesterol: 110 mg – Sodium: 450 mg – Total Carbohydrate: 20 g – Dietary Fiber: 6 g – Sugars: 2 g – Protein: 28 g


Ina Garten’s Mustard Chicken Recipe 

Also see