Chicken with Cannellini Beans and Fresh Herbs

Braised Chicken with Cannellini Beans and Fresh Herbs

Phew! Did you survive the holidays? Did your waistline? I certainly overindulged in the seemingly endless supply of holiday baked goods, Christmas cookies and other festive treats. I made four batches of these cookies alone.

But as the new year begins, I’m craving fresher, healthier meals packed with lots of seasonal fruits and veggies. Simple dishes that are flavorful and nutritious yet satisfying in our still frosty, winter weather. This roasted Chicken with Cannellini Beans and Fresh Herbs is just that; perfectly juicy chicken and lemony white beans with aromatic garlic and fresh herbs. A delicious winter comfort meal without the guilt.

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Chicken with Cannellini Beans and Fresh Herbs


Description

Perfectly juicy roasted chicken and lemony white beans combine with fresh herbs for a warming and comforting Winter meal.


Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • kosher salt and freshly-ground black pepper, to season
  • 1 tbsp unsalted butter
  • 1/2 medium-sized yellow onion, finely chopped
  • 1 tbsp fresh garlic, minced
  • 1 15.5 oz can cannellini beans (white kidney beans)
  • 1 lemon, juiced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh tarragon, finely chopped

Instructions

  1. Preheat an oven to 375 degrees. Season the chicken with salt and pepper. Meanwhile, heat the olive oil in a medium-sized skillet over medium heat until the oil begins to shimmer. Add the chicken thighs, skin-side down, and cook until lightly browned about 3-4 minutes per side. Transfer the chicken to an oven-safe dish and roast until the juices run clear when pierced with a knife, about 15-20 minutes.
  2. While the chicken is roasting, add the butter to the skillet. When the butter melts, add the onions and garlic and cook until softened, about 2-3 minutes. Add the beans and half of the liquid from the can to the skillet. Stir to combine and let the liquid come to a boil. Add the lemon juice, parsley and tarragon and season with more salt and pepper, to taste. Reduce the heat and let simmer until the chicken is done. Serve warm with crispy bread and a green salad.

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7 Comments

  1. 6.30.21
    Ray said:

    On what planet does a chicken thigh fully cook in a 375 oven in 15-20 min after sautéing for 3-4 min per side? U need to review this recipe

    • 6.30.21
      Ray said:

      Otherwise I found this recipe to be quite flavorful and a good base with which to experiment. I added diced zucchini toward the end of the bean sauté and substituted rosemary for the tarragon

  2. 2.27.13
    Katie said:

    I did something like this and added fresh kale and a little chicken broth and it was so good! Even my three year old and one year old twins loved it

    • 3.2.14
      Laura said:

      I’m so glad to hear you all loved it!

  3. 1.7.13

    I have 2 chicken thighs defrosting that I wasn’t sure about how to prepare. I think I will give your recipe a go for tonight’s dinner.

    • 1.8.13
      Laura said:

      I hope you like the recipe!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021, and may not be used without permission.