Garlic Herb Chicken Thighs with White Beans and Kale

• 8 bone-in, skin-on chicken thighs
• 1 1/2 cups canned white beans, drained and rinsed
• 4 cups kale, stems removed and leaves torn
• 4 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1/2 cup chicken broth
• 2 tbsp olive oil
• Salt, to taste
• Pepper, to taste
• Juice of 1 lemon

Steps

1. 1 Pat chicken thighs dry with paper towels and season generously with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes.
4. 4 Flip thighs and cook for another 5 minutes.
5. 5 Remove thighs from skillet and set aside.
6. 6 Add garlic to the skillet and cook until fragrant, about 1 minute.
7. 7 Stir in thyme, rosemary, and kale. Cook until kale is wilted.
8. 8 Add white beans and chicken broth to the skillet, scraping up any browned bits.
9. 9 Return chicken thighs to the skillet, reduce heat to low, cover, and simmer for 20 minutes.
10. 10 Uncover, squeeze lemon juice over the dish, and cook uncovered for another 2 minutes.
11. 11 Serve chicken thighs topped with beans and kale.

Equipment

• Large skillet with lid

Variations

• Substitute kale with spinach for a milder flavor.

Substitutions

• If you don’t have fresh herbs, use 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary.

Pairings

• A glass of crisp white wine or a simple side salad with lemon vinaigrette.

Nutrition

Tips

• For a deeper flavor, use bone-in chicken thighs.
• Feel free to use a mix of fresh herbs you have on hand.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with crusty bread or over a bed of quinoa for a complete meal.

FAQ