ONE PAN CHICKEN THIGHS & BUTTER BEANS RECIPE | OVEN BAKED CHICKEN THIGHS

butter beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Cannellini beans offer a similar texture and flavor, while navy beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is typically cheaper.

Preheat the oven to 400°F (200°C).

Clean and trim the chicken thighs.

Season both sides of the chicken thighs with salt and white pepper.

Heat enough olive oil to coat the bottom of an oven-proof pan over medium-high heat.

Place the chicken thighs skin-side down in the pan and cook for 3-4 minutes until a nice brown crust forms.

Flip the chicken thighs and cook for another 2-3 minutes.

Remove the chicken from the pan and set aside, leaving 2-3 tablespoons of chicken fat in the pan.

Turn the heat down to medium and add 1 cup of diced onions and 1 large carrot, cooking for 2-3 minutes.

Add 8 ounces of sliced mushrooms and cook for 5-7 minutes until they release their moisture and help deglaze the pan.

Season with more salt and pepper and add 4 large cloves of minced garlic, cooking for 1 minute.

Optional: Add 1/2 cup of white wine and let cook for 1 minute.

Stir in 1 and 1/4 cups of chicken broth, 1 teaspoon of thyme, 2 teaspoons of parsley, and 1/2 teaspoon of rosemary.

Add 1 large 40-ounce can of drained butter beans and stir.

Turn off the heat and nestle the chicken thighs back into the pan skin-side up.

Transfer the pan to the preheated oven uncovered for 30 minutes or until the chicken reaches an internal temperature of around 190°F (88°C).

Remove the chicken and let it rest for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens