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One Pan Lemon Chicken Thighs with White Beans and Kale

Juicy seared chicken thighs simmered in a bright, lemony pan sauce with creamy white beans, tender Tuscan kale and shallots. Everything comes together in one pan, so you get a complete, satisfying dinner with minimal cleanup. A cozy weeknight meal that still feels special enough for company.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dinner
Cuisine Mediterranean

Ingredients
  

  • 3lb bone-in, skin-on chicken thighs (about 5 or 6)
  • kosher salt
  • 2 tbsp olive oil
  • 2 large shallots thinly sliced
  • 1 lemon divided, one half sliced into round for garnish
  • 1 15oz can of white beans cannellini or great northern, drained and rinsed
  • 1 bunch Tuscan kale stems removed and roughly chopped
  • freshly cracked black pepper

Instructions
 

  • Pat the chicken dry with paper towels and season generously on both sides with kosher salt. Let it sit for at least 10 minutes, or up to overnight in the fridge for deeper seasoning.
  • Heat the olive oil in a 12-inch deep skillet with a lid over medium heat. Once the oil shimmers, add the chicken skin side down and sear for 6 to 7 minutes per side until deeply golden. The chicken will not be cooked through yet. Remove to a plate and set aside.
  • Add the shallots with a pinch of salt and cook for 3 to 4 minutes until softened and starting to turn golden.
  • Pour in the lemon juice to deglaze the pan and scrape up all the browned bits from the bottom of the pan.
  • Add the white beans with a pinch of salt and a few cracks of pepper. Cook for 3 to 4 minutes, stirring occasionally, until the beans are coated in the sauce and nice and lemony.
  • Add the kale in handfuls with a pinch of salt and toss until it begins to wilt, about 1 to 2 minutes.
  • Nestle the chicken back into the pan skin side up, along with any juices from the plate. Skin side up keeps the skin crisp. Cover, reduce the heat to medium-low and cook for 20 to 25 minutes, until the chicken reaches 165° and the kale is tender.
  • Taste the beans and kale and adjust with salt and a squeeze of fresh lemon. Garnish with lemon slices and serve straight from the pan.
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