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Seared chicken thighs sit skin-up in a bubbling white bean and kale broth inside a dark cast iron skillet on a wood table.

One-Pan Chicken Thighs with White Beans and Kale

Seared skin-on chicken thighs simmer with cannellini beans and kale in one 12-inch skillet for a 33g-protein dinner in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 389
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skin-on chicken thighs (about 150 g / 5 oz each, 600 g total)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
For the Beans and Kale
  • 4 cloves garlic minced
  • 1 can cannellini beans (15 oz / 425 g); drained and rinsed, about 265 g drained
  • 1 cup low-sodium chicken broth (240 ml)
  • 1/2 tsp red pepper flakes optional
  • 4 cups kale (about 120 g); chopped, tough stems removed
  • 1 tbsp lemon juice fresh squeezed

Method
 

Sear the Chicken
  1. Pat the chicken thighs completely dry with paper towels and season both sides with the salt and pepper.
  2. Heat the olive oil in a 12-inch / 30cm oven-safe or cast iron skillet over medium-high heat until it shimmers.
  3. Lay the thighs skin-side down in the skillet. Sear for 6 to 7 minutes without moving them, until the skin is deep golden and releases easily from the pan.
  4. Flip the thighs and cook the other side for 4 to 5 minutes. Transfer to a plate; the chicken won't be fully cooked yet.
Simmer with Beans and Kale
  1. Lower the heat to medium. Add the garlic to the drippings left in the pan and cook for 30 seconds until fragrant, scraping up any browned bits.
  2. Stir in the white beans, chicken broth, and red pepper flakes. Bring to a simmer, scraping the bottom of the pan as it heats.
  3. Nestle the chicken thighs skin-side up back into the beans, keeping the skin above the liquid so it doesn't turn soggy.
  4. Cover and simmer for 8 to 10 minutes, until an instant-read thermometer inserted into the thickest thigh reads 165 F / 74 C.
  5. Uncover, add the kale in handfuls, and stir it into the liquid around the chicken. Cook for 2 to 3 minutes, until wilted and bright green.
  6. Remove from heat, squeeze the lemon juice over the top, and taste the broth for salt. Serve straight from the skillet, spooning beans and kale alongside each thigh.

Notes

  • Sear chicken skin-side down without moving it for a solid crust.
  • Keep seared skin above the broth line so it doesn't turn soggy.
  • Rinse canned beans to remove excess sodium and starch.
  • Add kale at the very end so it stays bright, not gray.