This one-skillet meal uses boneless chicken thighs for a simple, yet delicious meal and is perfect for cooler fall and winter nights. Using low-sodium chicken stock helps to reduce sodium for those watching their sodium intakes.
Yield
4 Servings
Preparation time
10 minutes
Cooking time
35 minutes
Total time
45 minutes
Ingredients
1 lb boneless, skinless chicken thighs
2 Tbsp olive oil (divided)
2 garlic cloves (peeled and minced)
2 can cannellini beans (drained)
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp smoked paprika
1/4 tsp ground black pepper
1 C low sodium chicken stock or broth
2 C fresh spinach (roughly chopped)
Instructions
- Pat each boneless chicken thigh dry with paper towel and put in a bowl.
- Heat a large skillet over medium heat and add 1 Tbsp of olive oil. Add the boneless chicken thighs to the skillet and brown, about 5 minutes on each side. Remove to a plate.
- In the same skillet, add the remaining 1 Tbsp of olive oil along with the diced onion. Saute for about 3 minutes or until the onion is translucent. Add the minced garlic and saute for 30 seconds, until fragrant.
- Add the drained canned beans to the skillet, along with the salt, dried oregano, smoked paprika, and cracked black pepper. Pour in the low-sodium chicken broth. Add the reserved chicken thighs and any accumulated juices to the pan.
- Gently stir and bring the skillet to a simmer. Cook until chicken reaches internal temperature of 170°F.
- Add the chopped spinach to the skillet, allowing the heat to wilt the spinach. Gently stir.
- Serve hot with crusty bread and some freshly cracked black pepper or red pepper flakes on top.
Notes
Per Serving: Calories 516 kcal, Carbohydrates 57.1 g, Protein 44.9 g, Sat Fat 2.6 g, Sodium 442.1 mg, Added Sugars 0 g