When I’m looking for a simple, hearty meal that’s full of flavor, these Crispy Chicken Thighs with Butter Beans are a winner! As an added bonus, they’re on the table in less than 30 minutes.
Let me paint you a little picture: impossibly juicy chicken thighs with crispy chicken skin (check!), warm, tender braised butter beans (check!), garlic, herbs, and tons of fresh spinach, all nestled together in one pan (check, check, check!). Yes, it’s every bit as delicious as it sounds. Plus, it’s naturally gluten-free and dairy-free.
This is a complete meal on its own, but of course feel free to load it up with additional side dishes, such as a simple salad, roasted vegetables, rice, or potatoes.
For more easy weeknight chicken recipes, be sure to try my juicy oven-baked chicken thighs with fennel, one pot lemon chicken and rice, or this quick and easy chicken with creamy white beans and kale. There’s no end to how much we love chicken! For more inspiration, check out all my easy, restaurant-worthy poultry recipes.
Ingredient Notes
- Chicken thighs: For the best flavor, I recommend bone-in, skin-on thighs (though you can use boneless if you like).
- Kosher salt and black pepper: To season the chicken, butter beans, and spinach.
- Extra virgin olive oil: To pan-sear the chicken thighs. You can use butter if you like!
- Canned butter beans, though you can substitute with other white beans, such as cannellini beans, navy beans, northern beans — anything white, tender, and creamy!
- Garlic and tarragon: To flavor the beans.
- White wine: I like to use something dry and not too sweet. This helps to create a sauce and keep the beans from scorching in the oven. You can use an equal amount of chicken stock or vegetable broth if preferred.
- Fresh baby spinach or other leafy green, such as kale leaves or Swiss chard.
- Flaky sea salt, for serving!
How To Make Crispy Oven-Baked Chicken Thighs
- Prep the Chicken: Pat the chicken thighs dry with paper towels. Season them generously with salt and pepper. Preheat an oven to 375°F.
- Sear the Skin: Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-6 minutes, undisturbed, until the skin is light golden brown and crispy.
- Flip and Cook: Flip the chicken and cook for about 3 minutes more. The chicken will finish cooking in the oven.
- Build the Flavor: Remove the chicken from the pan and set aside. Add the butter beans, garlic, and fresh tarragon, stirring well.
- Stir in Spinach: Pour inn white wine, then scrape up any browned bits from the bottom of the pan. Add the fresh spinach, then place the chicken thighs right on top, skin-side up.
- Bake the Chicken Thighs: Transfer to the preheated oven, then cook for 10-12 minutes, or until the internal temperature of the chicken reaches 165°F.
- Finish and Serve: Remove the pan from heat. Discard the tarragon springs, then serve immediately with a pinch of flaky sea salt!
Expert Tips
- For extra crispy skin, ensure the chicken thighs are completely dry before seasoning and searing.
- Don’t overcrowd the skillet when cooking the chicken thighs to ensure they brown evenly.
- Use fresh spinach for the best texture and flavor.
- Use a heavy-bottomed skillet. This will help distribute heat evenly and prevent burning.
And listen, if you like the flavors of this dish, you may also really enjoy my roasted pork loin with butter beans or this oven-baked cod fillets with tomatoes and white beans!
Make-Ahead, Leftovers, & Storage
- To make-ahead: I am a sucker for crispy chicken skin, so I recommend enjoying this fresh. However, if you want to get a head start on dinner, you can always season the chicken in the morning and let them hang out in a fridge uncovered for the day. The cool air will help to dry out the skin, resulting in even crispier chicken skin!
- Leftovers and storage: Store any leftover chicken thighs in the refrigerator for up to 3 days.
- Reheating: To reheat, gently warm the chicken thighs in a skillet over low heat until heated through, and reheat the beans and spinach mixture separately.
- To freeze: While you can freeze the cooked chicken thighs for up to 3 months, it’s best to freeze them separately from the beans and spinach mixture to maintain their texture and flavor. Thaw overnight in the refrigerator before reheating as directed above.
How To Serve
If you’re looking to bulk up the Crispy Pan-Seared Chicken Thighs and enjoy with a grain or other starch, consider adding cooked quinoa, rice, or mashed potatoes. Crusty bread is a great option for soaking up the sauce!
Personally, I like to keep it light and pair with a side salad dressed in a light vinaigrette for a refreshing contrast. Try my easy 5-minute arugula salad! It’s my go-to easy salad recipe.
Quick Variations To Try Next!
- Definitely feel free to experiment with the chicken spices. It’s seasoned simply with Kosher salt and black pepper, but garlic, paprika, onion powder, or dried oregano or Italian seasoning would be delicious additions.
- Spinach: Arugula, watercress, kale leaves (discard the stems), or Swiss chard can be used.
- Add cheese! If not concerned with keeping this chicken recipe dairy-free, serve with a sprinkling of freshly grated Parmesan, goat cheese, or feta cheese.
- Fresh herbs: Don’t have tarragon? Basil, oregano, or rosemary work well.
- Chicken thighs: You can use boneless, skinless chicken breasts or thighs (adjust cooking time), or try this with pan seared salmon next!
Truly, one bite of that crackly skin and tender braised white beans you’ll agree: this is the perfect weeknight chicken recipe!
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Crispy Chicken with Butter Beans
Equipment
Ingredients
- 2-2½ lbs bone-in, skin-on chicken thighs, about 5 thighs
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- 2 (15oz) cans butter beans, drained and rinsed
- 4 cloves garlic, smashed and peeled
- 4 sprigs fresh tarragon, or rosemary
- ½ cup dry white wine
- 10 oz fresh baby spinach, about half of one bag
- Flaky sea salt, for serving
Instructions
- Season the chicken thighs. Preheat an oven to 375F. Pat the chicken dry on all sides, then season with 1½ tsp Kosher salt and ¼ tsp black pepper.
- Sear the chicken. Heat a large cast-iron skillet over medium-high heat. When very hot, add 2 Tbsp olive oil. Add chicken thighs, skin side down, then cook until well browned, about 4-6 minutes. You’ll know the chicken is ready to flip when it easily releases from the pan. If there’s resistance, continue to let it brown. Cook for an additional 2-3 minutes on the second side, then use tongs to transfer to a plate.
- Add beans and herbs. Add 2(15oz) cans of drained, rinsed butter beans, 5 smashed garlic cloves, 4 sprigs of fresh tarragon (or rosemary).
- Stir in spinach. Add ½ cup dry white wine, then stir in one bag of fresh baby spinach. Season lightly with a pinch of Kosher salt, then return the browned chicken thighs to the pan, along with any juices. Place on top of the spinach and beans, skin side up.
- Bake the chicken thighs. Place in a preheated oven and cook until the chicken reaches an internal temperature of 165F and is fully cooked, about 10-12 minutes.
- Garnish, then serve. Discard tarragon sprigs, then serve immediately with a pinch of flaky sea salt.
Notes
- To make-ahead: I am a sucker for crispy chicken skin, so I recommend enjoying this fresh. However, if you want to get a head start on dinner, you can always season the chicken in the morning and let them hang out in a fridge uncovered for the day. The cool air will help to dry out the skin, resulting in even crispier chicken skin!
- Leftovers and storage: Store any leftover chicken thighs in the refrigerator for up to 3 days.
- Reheating: To reheat, gently warm the chicken thighs in a skillet over low heat until heated through, and reheat the beans and spinach mixture separately.
- To freeze: While you can freeze the cooked chicken thighs for up to 3 months, it’s best to freeze them separately from the beans and spinach mixture to maintain their texture and flavor. Thaw overnight in the refrigerator before reheating as directed above.
Nutrition
Photography by: Jo Harding.
This recipe has become a part of our weekly rotation 🙂 thank you!
Absolutely love to hear this! It’s total feel good food, and I am obsessed with creamy butter beans! If you eat seafood, I have a similar recipe with cod and butter beans! xo, Ari
This recipe was so tasty, nutritious and very easy! Definitely a great weeknight recipe to make.
Totally agree, Katie — it’s one of my favorite easy weeknight chicken dinners, especially because I’m always stocked with canned butter beans! Glad you enjoyed! Ari