If you’re craving a dish that’s hearty, flavorful, and incredibly simple to make, these Pan-Fried Chicken Thighs with Beans and Spinach are calling your name! Picture this: crispy, golden-brown chicken thighs nestled in a garlicky, savory mix of beans and tender spinach. It’s the perfect one-pan meal—rich in protein, packed with nutrients, and bursting with flavor.
Whether you need a quick weeknight dinner or something impressive for guests, this dish has your back. Plus, it’s easy to customize with your favorite seasonings and ingredients. Trust me, once you try it, you’ll be making it on repeat!
Why You’ll Love Pan-Fried Chicken Thighs with Beans and Spinach
- One-Pan Wonder: Minimal cleanup with maximum flavor.
- Crispy Chicken Goodness: Perfectly seared chicken with a golden, crackly skin.
- Nutritious & Filling: Packed with protein, fiber, and vitamins.
- Quick & Easy: Ready in about 30 minutes, perfect for busy nights.
- Customizable: Swap the beans, greens, or spices to suit your taste.
Ingredients in Pan-Fried Chicken Thighs with Beans and Spinach
A handful of simple ingredients come together for a bold and delicious dish!
Chicken Thighs: Bone-in, skin-on thighs work best for crispy skin and juicy meat.
Olive Oil & Butter: A mix of both helps create that perfect sear while adding richness.
Garlic: Brings a warm, aromatic depth to the dish.
White Beans: Cannellini or great northern beans add creaminess and protein.
Chicken Broth: Enhances the flavors and creates a light, savory sauce.
Spinach: Wilts down beautifully, adding freshness and color.
Lemon Juice: Brightens up the dish with a hint of acidity.
Salt & Pepper: Simple seasonings that bring out the best flavors.
Optional Additions: Red pepper flakes for heat, Parmesan for a cheesy finish, or cherry tomatoes for a juicy pop.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Time to bring this dish to life!
Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then place them skin-side down in the pan. Cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes. Remove from the pan and set aside.
Sauté the Garlic: In the same pan, add minced garlic and cook for 30 seconds until fragrant.
Add the Beans & Broth: Pour in the white beans and chicken broth, stirring to combine. Let it simmer for 5 minutes to absorb the flavors.
Wilt the Spinach: Add fresh spinach to the pan and stir until it wilts down.
Return the Chicken: Nestle the chicken thighs back into the pan, cover, and let everything simmer for another 5-7 minutes until the chicken is cooked through.
Finish & Serve: Squeeze fresh lemon juice over the dish, garnish with optional Parmesan or red pepper flakes, and serve hot!
How to Serve Pan-Fried Chicken Thighs with Beans and Spinach
This dish is satisfying on its own, but here are a few great pairings:
- Crusty Bread: Perfect for soaking up the flavorful broth.
- Mashed Potatoes: Creamy mashed potatoes complement the crispy chicken.
- Rice or Quinoa: A great base to soak up all the delicious juices.
- Roasted Veggies: Try roasted carrots, Brussels sprouts, or asparagus.
Additional Tips
- Extra Crispy Skin: Pat the chicken dry before seasoning to get the crispiest sear.
- Spice It Up: Add smoked paprika, cumin, or Italian seasoning for a flavor boost.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet over medium heat to keep the skin crispy.
FAQ
Q1: Can I use boneless chicken thighs?
A1: Yes! Just reduce the cooking time slightly since boneless thighs cook faster.
Q2: Can I use a different type of beans?
A2: Absolutely! Chickpeas, black beans, or butter beans all work well.
Q3: What if I don’t have fresh spinach?
A3: You can use frozen spinach—just thaw and squeeze out excess moisture before adding it.
Q4: Can I make this dairy-free?
A4: Yes! Simply use more olive oil instead of butter.
Q5: How do I know when the chicken is done?
A5: Use a meat thermometer—chicken thighs should reach 165°F (75°C) internally.
Q6: Can I add tomatoes for extra flavor?
A6: Definitely! Cherry or sun-dried tomatoes add a delicious tanginess.
Q7: Can I use kale instead of spinach?
A7: Yes, but kale takes longer to soften, so let it cook a bit longer.
Q8: Can I make this in an air fryer?
A8: You can air-fry the chicken at 400°F (200°C) for about 20 minutes, flipping halfway, and prepare the beans and spinach separately on the stovetop.
Q9: Is this dish good for meal prep?
A9: Yes! It stores well and tastes even better the next day.
Q10: What’s the best pan to use?
A10: A cast-iron skillet is ideal for achieving that perfect sear on the chicken.
Final Thoughts
These Pan-Fried Chicken Thighs with Beans and Spinach are the perfect combination of crispy, juicy, and comforting. Whether you’re making this for a weeknight meal or serving it up for guests, it’s sure to be a hit.
Print
Pan-Fried Chicken Thighs with Beans and Spinach
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Mediterranean
Description
This Pan-Fried Chicken Thighs with Beans and Spinach recipe is packed with flavor, featuring crispy golden chicken thighs, creamy white beans, and fresh spinach in a rich, savory sauce. A touch of homemade pesto takes this dish to the next level, making it a perfect choice for a wholesome, high-protein meal.
Ingredients
Pesto (Optional but Recommended):
- 1 bunch fresh herbs (parsley and spinach)
- 20g (2 tbsp) pine nuts
- 20g (2 tbsp) freshly grated parmesan cheese
- 4 tbsp olive oil
- 3 ice cubes
- Salt and pepper, to taste
Chicken and Sauce:
- 6 chicken thighs (900g / 2 pounds), skin-on
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil (for seasoning)
- 1 tbsp olive oil (for cooking)
- 1 onion, cut into large slices
- 1 sprig rosemary
- 1 tsp Dijon mustard
- 1 garlic clove, sliced
- 80ml (1/3 cup) white wine
- 3 x 400g (14 oz) cans white beans, drained
- 360ml (1 1/2 cups) chicken stock
- 80g (3 cups) baby spinach (or a mix of spinach and kale)
- 2 tbsp parmesan cheese, grated
Instructions
1. Prepare the Pesto:
- In a blender, combine fresh herbs, pine nuts, parmesan, olive oil, salt, pepper, and ice cubes.
- Blend until smooth. Store in the fridge until needed.
2. Season and Sear the Chicken:
- Remove the bones from the chicken thighs (or use boneless thighs).
- In a bowl, season the chicken with salt, pepper, and olive oil. Toss to coat.
- Heat a large skillet over high heat and add 1 tbsp olive oil.
- Place the chicken thighs skin-side down and pan-fry for 6-8 minutes until golden brown.
- Flip the chicken and cook for 3-4 minutes on medium-high heat.
- Transfer to a plate.
3. Make the Sauce:
- In the same skillet (without adding oil), add onion and rosemary.
- Sauté over low heat for 4 minutes.
- Stir in Dijon mustard, garlic, and white wine.
- Increase heat to high and cook for 5 minutes, allowing the alcohol to evaporate.
- Add drained beans and chicken stock, stirring to combine.
- Cook for 3 minutes, then add spinach, cooking for another 2-3 minutes until wilted.
4. Simmer the Chicken:
- Return the seared chicken (with its juices) to the pan.
- Cover with a lid and simmer on low heat for 15-20 minutes until fully cooked.
5. Finish and Serve:
- Remove the chicken thighs from the sauce.
- Stir in grated parmesan cheese and 2-3 tsp of homemade pesto.
- Serve the chicken thighs over the bean and spinach mixture.
- Pair with your favorite side dish.
Nutrition
- Serving Size: 1 chicken thigh + beans
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 650 mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 100mg