Tuscan Lemon Chicken with Warm Bean Salad
Bring the rustic flavors of Italy to your table with this vibrant Tuscan Lemon Chicken paired with a hearty Warm Bean Salad. Juicy, golden-seared chicken thighs are marinated in a zesty blend of fresh lemon juice, garlic, and Italian seasoning, then braised to tender perfection. The accompanying salad features creamy cannellini beans, blistered cherry tomatoes, and wilted baby spinach, all brought together with the aromatic touch of sautéed red onions. This one-skillet dinner is not only bursting with flavor but also a breeze to make, ready in just 45 minutes. Perfect for weeknight comfort or casual entertaining, this Mediterranean-inspired dish is both wholesome and elegant, sure to delight your taste buds with every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons lemon juice (freshly squeezed)
- 3 cloves garlic cloves (minced)
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon honey
- 1 can cannellini beans (drained and rinsed)
- 1 cup cherry tomatoes (halved)
- 2 cups baby spinach
- 0.5 piece red onion (thinly sliced)
- 0.5 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large bowl, combine lemon juice, minced garlic, olive oil, Italian seasoning, honey, salt, and black pepper. Whisk until well blended.
Add the chicken thighs to the bowl, ensuring they are thoroughly coated in the marinade. Cover and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
Preheat a large, oven-safe skillet over medium-high heat. Once hot, add a drizzle of olive oil and sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and cook for another 2-3 minutes on the other side.
Lower the heat to medium, pour in the chicken broth, and cover the skillet. Let the chicken cook for 20-25 minutes until fully cooked through, reaching an internal temperature of 165°F (74°C).
While the chicken is cooking, prepare the warm bean salad. In a medium saucepan, drizzle 1 tablespoon of olive oil and sauté the red onions for 2-3 minutes until softened.
Add the cherry tomatoes to the saucepan and cook for another 2 minutes until they begin to blister slightly.
Stir in the cannellini beans and a pinch of salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the beans are warmed through.
Remove the saucepan from heat and gently fold in the baby spinach until just wilted.
To serve, plate the chicken thighs and spoon the warm bean salad alongside. Garnish with fresh parsley and an additional squeeze of lemon juice if desired.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3806 mg | 165% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 14.9 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2996 mg | 64% | |
*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.
