One-Pan Crispy Chicken Recipe With White Beans & Spinach Is High-Fiber & High-Protein (6 Ingredients, 30 Minutes) by Donna John
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One-pan skillet chicken recipes are a lifesaver on busy days when you want something quick on the dinner table. This one-pan crispy golden chicken thighs recipe with white beans and spinach is not only quick and easy, but loaded with nutrition! This budget-friendly recipe is high in protein, high in fiber, low in sugar and packed with vitamins and minerals.
Another bonus of this chicken recipe is that you only need six simple ingredients. Here is your short gluten-free shopping list: bone-in and skin-on chicken thighs, cooking oil, a shallot or onion, a lemon, a can of white beans (cannellini or great northern work well) and frozen spinach. The chicken dinner cooks up in about 20 to 25 minutes in one pan!
Let's talk nutrition for a minute. Read about the health benefits of protein, the health benefits of fiber, the health benefits of spinach, the health benefits of lemon and the health benefits of white beans. You definitely will feel good after eating this nutritious dinner.
Cooking Tip: If everyone wants their own lemon, put more lemon halves into the pan. Simple squeeze the juice from one of the halves and serve the others on the side. If you like more lemon, squeeze in more juice. But keep in mind that hot lemons release more juice than cold ones.
This one-pan recipe is a complete meal, but you could add a side dish if you'd like. I added a simple salad on the side, but a fresh vegetable would be a nice addition.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 25 to 30 minutes
Servings: 6
Ingredients
- 6 chicken thighs, bone-in and skin-on
- 1 tablespoon cooking oil
- 1 shallot or small onion, chopped
- 1 lemon, cut in half
- 15 ounces (1 can) white beans, drained and rinsed
- 10 ounces frozen spinach, thawed and squeezed dry
Here's how to make it:
- Season the chicken on both sides with salt and black pepper.
- Heat the oil in a skillet over medium heat. Put the chicken, skin side down, into the pan, making sure all the chicken is in contact with the surface. (I used a cast iron skillet.) Cook, without disturbing, for 5 to 8 minutes, or until the skin is golden and crispy.
- Flip the chicken over and continue to cook until chicken is cooked through, about 8 to 10 minutes, depending on size of the chicken thighs. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer. Remove the chicken to a plate.
- Keeping all the chicken drippings in the pan, lay the lemon wedges cut side down in the skillet to the side. Add the chopped shallots or onion to the other side. Cook the shallots until softened, about 2 to 3 minutes. Season with salt and pepper, if desired.
- Add the white beans to the pan. (If you want more beans, add another can!) Cook, stirring, until the beans soak up the pan drippings and start to slightly brown, about 3 to 4 minutes.
- Remove the charred lemon from the pan. Add the spinach and squeeze the juice of one half of the lemon into the pan. Season with salt and pepper, if desired, and stir to heat through.
- Put the chicken back into the pan and let it heat back up for about 2 minutes. (You could spice it up a bit by sprinkling in some crushed red pepper flakes.)
- Serve the chicken over the beans and spinach with the remaining lemon half.
- Store any leftovers in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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