Crispy Skillet Chicken with Garlicky White Beans & Kale
Golden, crispy chicken thighs, tender white beans, and wilted kale—this is one of those meals that looks fancy but comes together fast (which is likely why I make this skillet chicken dinner at least once or a twice a month, without fail. Everything cooks in one skillet with plenty of garlic, a little lemon, and a silky broth that begs for crusty bread on the side. Bound to become your new favorite weeknight chicken recipe!
Pin Recipe
Servings: 4 servings
Calories: 420kcal
Video
Equipment
Ingredients
- 2 Tbsp (30ml) extra virgin olive oil
- 2 Tbsp schmaltz, optional
- 8 bone-in or boneless chicken thighs, about 2 lbs
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 10 cloves garlic, peeled and smashed
- 1 bunch lacinato kale, ribs removed, leaves torn into small pieces
- 2 (15 oz) cans of white beans, drained (such as cannellini, navy, or northern beans)
- 1½ cups (355ml) low-sodium chicken stock, or 1 cup stock + 1 cup dry white wine
- ½ lemon, thinly sliced
- 4 sprigs fresh oregano, plus more for garnish
- 2 Tbsp capers, drained
- flaky sea salt, for serving, optional
Instructions
- Preheat oven to 375°F (190°C). Heat 2 Tbsp oil and 2 Tbsp schmaltz (if using) in a large skillet over medium-high heat.
- If using bone-in, skin-on chicken thighs: Trim any excess fat from chicken thighs, then season on all sides with 1 tsp Kosher salt and ¼ tsp black pepper. Carefully place chicken in the hot skillet (carefully, it will splatter!) and cook, undisturbed, for 8-10 minutes, until the skin is golden brown and easily lifts away from the pan. Cook for an additional 3-4 minutes, then transfer to a plate.
- If using boneless chicken thighs: Trim any excess fat from chicken thighs, then season on all sides with 1 tsp Kosher salt and ¼ tsp black pepper. Carefully place chicken in the hot skillet (carefully, it will splatter!) and cook, undisturbed, for 4 minutes, until the skin is golden brown and easily lifts away from the pan. Cook for an additional 3 minutes, then transfer to a plate.
- Add remaining ingredients, then transfer to an oven. Add 10 smashed garlic cloves, torn kale leaves, and 2 cans of white beans, then toss. Pour in 1½ cups (355ml) chicken stock, then stir. Nestle chicken thighs (skin side up, if using skin-on) on top of the kale and beans, then add lemon slices and fresh oregano. Bake for 7-10 minutes (if using boneless) or 12-14 minutes (if using bone-in), until an internal temperature of 165°F (74*C) is reached.
- Serve. Top the chicken with 2 Tbsp capers, then sprinkle with a pinch of flaky sea salt. Serve immediately!
Notes
- Schmaltz: If you're cooking skin-on thighs, you can omit the schmaltz (rendered chicken fat). It's a nice addition, however, if using boneless thighs.
- Any leafy green will work, just remove the stems first.
- This freezes like a dream! Cool completely, transfer to an airtight container, then freeze for up to 3 months.
Nutrition
Calories: 420kcal | Carbohydrates: 35.5g | Protein: 29.1g | Fat: 18.5g | Saturated Fat: 4.3g | Cholesterol: 70mg | Sodium: 1405mg | Potassium: 421mg | Fiber: 8g | Sugar: 0.7g | Calcium: 155mg | Iron: 5mg
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