Tuscan Braised Chicken Thighs with White Beans
5.0
(1 reviews)
15min
15min
4
420
Chef's Note
For extra flavor, add a splash of white wine before the chicken broth. You can also finish the dish with a squeeze of lemon juice and a sprinkle of grated Parmesan for a more authentic Tuscan touch.
Tags
Ingredients
1.5 pounds boneless, skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cloves garlic
1 medium red onion
15 ounce can cannellini beans
1 cup cherry tomatoes
3/4 cup chicken broth
1 tablespoon fresh rosemary
1 teaspoon fresh thyme
2 cups baby spinach
Instructions
- 1
Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
- 2
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side until golden brown. Transfer to a plate.
- 3
In the same skillet, add diced red onion and cook for 2 minutes until softened.
- 4
Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 5
Add 15-ounce can of drained cannellini beans, 1 cup halved cherry tomatoes, 3/4 cup chicken broth, 1 tablespoon chopped rosemary, and 1 teaspoon chopped thyme. Stir to combine.
- 6
Return the chicken thighs to the skillet, nestling them into the bean mixture. Reduce heat to medium-low, cover, and simmer for 5-7 minutes until chicken is cooked through (internal temperature of 165°F).
- 7
Stir in 2 cups baby spinach and cook for 1-2 minutes until wilted.
- 8
Taste and adjust seasoning if necessary before serving.
Nutrition Information (per serving)
420
38g
24g
18g
Reviews (1)
Danielle D.
10/15/20255/5
What a wonderful flavour this had. We used bone in skin on chicken thighs. The sauce wss delicious and the beans turned out far better than I would have expected. Another great flavour to effort ratio meal. So easy to make!