Chicken with White Beans and Escarole
Elevate weeknight dinners with this comforting yet nutritious recipe for Chicken with White Beans and Escarole. Tender, golden-browned chicken thighs are nestled in a flavorful medley of creamy cannellini beans, earthy escarole, and a fragrant garlic-onion base, all simmered in a rich chicken broth. A squeeze of fresh lemon juice brightens the dish, and optional Parmesan cheese adds a touch of indulgent richness. Ready in just 45 minutes, this one-skillet meal strikes the perfect balance between ease and elegance, making it ideal for busy evenings or casual entertaining. Serve with crusty bread to soak up every delicious drop of the savory broth, and add a pinch of crushed red pepper flakes for a delightful hint of heat. Perfect for those seeking wholesome, hearty, and quick chicken dinner ideas!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 piece small yellow onion, diced
- 2 cups low-sodium chicken broth
- 15 ounces canned white beans (such as cannellini), drained and rinsed
- 1 head escarole, chopped
- 0.25 teaspoon crushed red pepper flakes (optional)
- 0.5 piece lemon, juiced
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic and diced onion for 2-3 minutes, or until fragrant and softened.
Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in the white beans and chopped escarole. Cook for 5 minutes until the escarole wilts.
Return the chicken thighs to the skillet, nestling them into the bean and escarole mixture. Cover the skillet and simmer for 15 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F/74°C).
If desired, sprinkle in crushed red pepper flakes for a bit of heat.
Before serving, squeeze the juice of half a lemon over the dish and sprinkle with grated Parmesan cheese, if using.
Serve hot and enjoy this hearty, flavorful meal.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 4807 mg | 209% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 9.9 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1105 mg | 85% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3509 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
