One Skillet Braised Chicken Thighs with Spinach and Cannellini Beans
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4.78 out of 5 stars
(22)
Ingredients
3 servings
- 1½ pounds boneless skinless chicken thighs (roughly 6 thighs)
- 2 tablespoons extra virgin olive oil
- Kosher Salt
- Fresh ground black pepper
- 1 small yellow onion (diced small)
- 3 large garlic cloves (minced)
- 28- ounce can diced fire roasted tomatoes
- 2 teaspoons dried oregano
- ½ teaspoon crushed red pepper flakes
- 3 packed cups baby spinach (roughly torn)
- 1 15- ounce can cannellini beans (rinsed and drained)
- For serving: (optional)
- Fresh Italian parsley leaves (chopped)
- Grated Parmesan cheese
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Preparation
Step 1
Season the chicken thighs all over with salt and pepper.
Step 2
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering (but not smoking!), add the chicken thighs to the pan and cook until lightly browned on both sides, about 3-4 minutes per side. (Be careful not to move the thighs for at least 3 minutes after you’ve added them to the pan, or the meat may stick to the pan and tear.) Transfer the browned chicken thighs to a plate and briefly set aside.
Step 3
Reduce the heat to medium. Add the onion and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for 1 minute until fragrant.
Step 4
Stir in the diced tomatoes oregano, and crushed red pepper. Bring to a boil, then lower to a simmer.
Step 5
Add the spinach and cook until just wilted, about 1 minute, then stir in the cannellini beans. Taste and season with a little salt if necessary.
Step 6
Return the chicken thighs to the skillet. (Really nestle them in there, peeps.)
Step 7
Cover and cook for 30 minutes until the chicken is very tender. Serve warm garnished with parsley and Parmesan if you’re feeling fancy.
Step 8
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