Skillet Chicken Thighs with Spinach and White Beans

Ingredients

For the Chicken:

• 6 bone-in, skin-on chicken thighs

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp dried thyme (or Italian seasoning)

• ½ tsp salt

• ½ tsp black pepper

For the Spinach & White Beans:

• 2 tbsp olive oil (or use chicken drippings)

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 can (15 oz) cannellini beans (or Great Northern beans), drained and rinsed

• ½ cup chicken broth (or white wine for extra flavor)

• 3 cups fresh baby spinach

• ½ tsp red pepper flakes (optional)

• Juice of ½ lemon

• Salt and black pepper, to taste

• Grated Parmesan cheese, for garnish

Instructions

1. Sear the Chicken

1. Pat chicken thighs dry and season with paprika, garlic powder, thyme, salt, and black pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Place chicken thighs skin-side down and sear for 6–7 minutes until golden brown and crispy. Flip and cook another 5–6 minutes, until nearly cooked through. Transfer to a plate.

2. Make the Bean & Spinach Mixture

1. In the same skillet, discard excess fat if needed, leaving about 2 tbsp.

2. Add onion and cook until softened, about 3 minutes.

3. Stir in garlic and cook until fragrant, about 30 seconds.

4. Add beans, chicken broth, and red pepper flakes. Stir and simmer for 2–3 minutes.

5. Add spinach and cook until wilted. Squeeze in lemon juice and season with salt and pepper.

3. Finish the Dish

1. Nestle chicken thighs back into the skillet, skin-side up.

2. Reduce heat to medium-low, cover, and cook for 10 minutes, until chicken reaches 165°F internally.

3. Sprinkle with Parmesan before serving.