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+ servings

One Skillet Braised Chicken Thighs with Spinach and Cannellini Beans

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 45 minutes
Yields: 3 -4 servings (depending on hunger levels)


  • pounds boneless skinless chicken thighs roughly 6 thighs
  • 2 tablespoons extra virgin olive oil
  • Kosher Salt
  • Fresh ground black pepper
  • 1 small yellow onion diced small
  • 3 large garlic cloves minced
  • 28- ounce can diced fire roasted tomatoes
  • 2 teaspoons dried oregano
  • ½ teaspoon crushed red pepper flakes
  • 3 packed cups baby spinach roughly torn
  • 1 15- ounce can cannellini beans rinsed and drained
  • For serving: optional
  • Fresh Italian parsley leaves chopped
  • Grated Parmesan cheese


  • Season the chicken thighs all over with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering (but not smoking!), add the chicken thighs to the pan and cook until lightly browned on both sides, about 3-4 minutes per side. (Be careful not to move the thighs for at least 3 minutes after you’ve added them to the pan, or the meat may stick to the pan and tear.) Transfer the browned chicken thighs to a plate and briefly set aside.
  • Reduce the heat to medium. Add the onion and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for 1 minute until fragrant.
  • Stir in the diced tomatoes oregano, and crushed red pepper. Bring to a boil, then lower to a simmer.
  • Add the spinach and cook until just wilted, about 1 minute, then stir in the cannellini beans. Taste and season with a little salt if necessary.
  • Return the chicken thighs to the skillet. (Really nestle them in there, peeps.)
  • Cover and cook for 30 minutes until the chicken is very tender. Serve warm garnished with parsley and Parmesan if you’re feeling fancy.