Golden Brown Crispy Chicken Thighs with Butter Beans
If crispy chicken skin is your love language, this one’s for you. Golden pan-seared chicken thighs cook up tender and juicy, then get nestled with creamy butter beans and wilted spinach for an easy, one-pan dinner. Naturally gluten-free and dairy-free, and ready in just 25 minutes.
Servings: 5 servings
Calories: 706kcal
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 375°F (190°C). 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 165°F (75°C) 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
- Make ahead: Best enjoyed fresh. You can season the chicken and refrigerate uncovered during the day to dry the skin for extra crispiness.
- Storage: Refrigerate leftovers for up to 3 days.
- Reheating: Reheat chicken gently in a skillet; warm beans and spinach separately.
- Freezing: Freeze chicken separately from the beans and spinach for up to 3 months. Thaw overnight and reheat.
Nutrition
Calories: 706kcal | Carbohydrates: 40g | Protein: 47g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 897mg | Potassium: 1628mg | Fiber: 13g | Sugar: 5g | Vitamin A: 5501IU | Vitamin C: 17mg | Calcium: 117mg | Iron: 7mg
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