Ingredients
4 boneless chicken thigh halves, skinless
1 1/2 cups cannellini beans, drained and rinsed
3 garlic cloves, minced
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons capers, rinsed
1 small lemon, zested and juiced (about 2 tablespoons)
4 cups fresh spinach
1 small onion, diced (optional)
2 tablespoons chopped fresh parsley
1 teaspoon grated fresh dill (optional)
2 tablespoons water or broth
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken thighs, season with salt and pepper, and cook 5–6 minutes per side until golden but not fully cooked through. Remove from pan.
Sauté diced onion (if using) in remaining oil until softened. Add garlic, oregano, paprika, cumin, and remaining salt and pepper. Cook 1 minute.
Stir in cannellini beans, capers, lemon zest, water/broth, and spinach. Bring to a simmer. Return chicken to the skillet, cover, and reduce heat to low. Cook 10 minutes until beans break down into a creamy sauce and chicken is fully cooked.
Finish with fresh parsley and dill. Deglaze with lemon juice and adjust seasoning if needed. Serve warm.
Notes
Use boneless, skinless chicken thighs for juiciness.
Swap spinach for kale if preferred.
Leftovers store well in a sealed container for up to 3 days.
- Prep Time: 10
- Cook Time: 22
- Category: Mediterranean Table
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 95mg