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Creamy One-Pan Tuscan White Bean and Kale Chicken Thighs

creamy one-pan tuscan white bean and kale chicken thighs - featured image
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A quick and easy one-pan chicken dinner featuring crispy skin-on chicken thighs simmered in a creamy white bean and kale sauce, perfect for cozy weeknights with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 1 cup (240 ml) low sodium chicken broth
  • 4 cups chopped kale, stems removed
  • 1/3 cup chopped sun-dried tomatoes packed in oil
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and black pepper to taste

Instructions

  1. Prep your ingredients: rinse and chop kale, mince garlic, chop onion and sun-dried tomatoes, and drain white beans. Pat chicken thighs dry with paper towels.
  2. Heat 2 tablespoons olive oil over medium-high heat in a large skillet. Place chicken thighs skin-side down and cook until golden and crisp, about 6-7 minutes. Flip and cook 2 more minutes. Remove chicken and set aside.
  3. Lower heat to medium. Add chopped onion and garlic to the pan and sauté until softened and fragrant, about 3-4 minutes. Avoid burning the garlic.
  4. Add chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir to combine and release flavors, cooking 1-2 minutes.
  5. Pour in drained white beans and chicken broth. Stir and simmer gently for 5 minutes to warm beans and meld flavors. Optionally, partially blend some beans with an immersion blender for creaminess.
  6. Stir kale into the sauce and nestle chicken thighs on top, skin-side up. Cover with lid and simmer on low for 10-12 minutes until kale is tender and chicken reaches 165°F (74°C).
  7. Remove lid, squeeze fresh lemon juice over the dish, and sprinkle grated Parmesan. Stir gently around chicken without disturbing crispy skin. Adjust salt and pepper to taste.

Notes

Pat chicken dry before cooking to ensure crispy skin. Do not crowd the pan; cook in batches if needed. Use medium-high heat for browning, then reduce heat to prevent burning. Partial blending of beans creates creamy sauce without heavy cream. Simmer with lid on to steam kale and keep chicken moist. Adjust sauce thickness by adding broth or simmering uncovered. For dairy-free, omit Parmesan or substitute nutritional yeast. Fresh cherry tomatoes can replace sun-dried tomatoes in summer. Kale can be swapped with spinach or Swiss chard.

Nutrition

Keywords: chicken thighs, white beans, kale, one-pan recipe, creamy sauce, Tuscan chicken, easy dinner, weeknight meal, gluten-free, dairy-free option

Find it online: https://lirafood.com/creamy-one-pan-tuscan-white-bean-and-kale-chicken-thighs-easy-recipe/