ONE PAN CHICKEN THIGHS & BUTTER BEANS RECIPE

Ingredients

• 6 pieces Chicken Thighs (bone‑in, skin‑on, trimmed)
• to taste Salt (kosher or sea salt)
• to taste White Pepper (or black pepper if preferred)
• 2 tbsp Olive Oil (high smoke‑point oil for searing)
• 1 cup Onion (yellow onion, diced)
• 1 large Carrot (peeled and diced)
• 8 oz Mushrooms (sliced button mushrooms)
• 4 cloves Garlic (large, minced)
• 0.5 cup White Wine (dry white wine, optional but adds depth)
• 1.25 cup Chicken Broth (low‑sodium)
• 1 tsp Thyme (dried)
• 2 tsp Parsley (dried or fresh, chopped)
• 0.5 tsp Rosemary (dried)
• 40 oz Butter Beans (large canned butter beans, drained)

Instructions

1. Season Chicken

   Pat the chicken thighs dry, trim any excess fat, and season both sides generously with salt and white pepper.

   Time: PT5M

2. Sear Skin Side Down

   Heat the oven‑proof pan over medium‑high heat, add oil to coat the bottom, and place the thighs skin side down. Cook 3–4 minutes until a deep golden crust forms and the chicken releases easily from the pan.

   Time: PT4M

   Temperature: medium‑high

3. Flip and Sear Other Side

   Turn the thighs over and sear the flesh side for another 2–3 minutes until lightly browned.

   Time: PT3M

   Temperature: medium‑high

4. Set Chicken Aside

   Remove the chicken from the pan and set aside on a plate; leave 2–3 tbsp of rendered chicken fat in the pan.

   Time: PT1M

5. Sauté Aromatics

   Reduce heat to medium, add the diced onion and carrot to the pan, and stir‑cook for 2–3 minutes until they begin to soften.

   Time: PT3M

   Temperature: medium

6. Cook Mushrooms

   Add the sliced mushrooms and continue cooking 5–7 minutes, stirring occasionally, until they release their moisture and brown.

   Time: PT6M

   Temperature: medium

7. Add Garlic

   Stir in the minced garlic and cook for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

8. Deglaze with Wine

   Pour in the white wine, let it bubble for a minute to reduce and lift any fond from the pan.

   Time: PT1M

   Temperature: medium

9. Add Broth and Herbs

   Stir in the chicken broth, thyme, parsley, and rosemary. Mix well and let simmer for 2 minutes.

   Time: PT2M

   Temperature: medium

10. Add Butter Beans

    Add the drained butter beans, stirring to coat them in the herby broth.

    Time: PT1M

    Temperature: medium

11. Return Chicken to Pan

    Nestle the seared chicken thighs back into the pan, skin side up, arranging them among the beans.

    Time: PT2M

    Temperature: medium

12. Bake in Oven

    Place the pan in a pre‑heated 400°F oven and bake uncovered for 30 minutes, or until the chicken reaches an internal temperature of 190°F and the meat is tender.

    Time: PT30M

    Temperature: 400°F

13. Rest Chicken

    Remove the pan from the oven, cover loosely with foil, and let the chicken rest for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

15g

Fat

12g

Fiber

4g