One pan lemon chicken spinach and beans

This easy one pan chicken spinach and beans recipe is a healthy recipe perfect for busy weeknights when you need dinner ready in a flash.

Ingredients

Full recipe + ingredients can be found in the recipe card below. 

• Chicken thighs. I used bone-in, skin-on chicken thighs but any cut of chicken can be used.
• Spinach. Fresh or frozen. Allow frozen spinach to thaw completely then squeeze out excess liquid.
• Beans. I used Cannellini beans but any white bean will work.
• Fresh lemon. 
• Chilli flakes / Red pepper flakes.
• Chicken stock. 
• Oregano. 
• Butter. 
• Salt and pepper. 

How to make one pan chicken spinach and beans

1. Brown the chicken: Pat the chicken thighs dry with paper towels then season generously on both sides with salt and pepper. Place the chicken, skin-side down, into a large pan. Place over medium-high heat and allow the fat to render slowly and for the skin to brown (for approximately 7-10 minutes). Turn the thighs over and cook for another 10 minutes on the other side. The chicken should be almost completely cooked by now. When cooked, chicken will read 73ºC/165ºF. If your chicken is not cooked through yet, cook for a few minutes longer on each side or pop into a hot oven for 5 minutes. Once cooked, remove the chicken from the pan and set aside.
2. Cook the spinach and beans: In the same pan, add the crushed garlic, chilli flakes and oregano. Cook for 30 seconds until fragrant then add the beans and spinach. Allow the spinach to wilt then pour in the chicken stock. Allow to come to a simmer and cook for 5 minutes then add the butter and lemon juice and stir in. Top with the chicken and allow to cook for another 5 minutes.
3. Finish and serve: Season to taste and serve with lemon slices.

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One pan chicken spinach and beans

This easy one pan chicken spinach and beans recipe is a healthy recipe perfect for busy weeknights when you need dinner ready in a flash.

4.28 from 25 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: Baked chicken thighs, chicken spinach, chicken spinach recipe

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Calories: 252kcal

Author: Alida Ryder

Servings: 4

Ingredients

• 4 chicken thighs
• 4 garlic cloves crushed
• ½ tsp chilli flakes / red pepper flakes
• 2 tsp oregano
• 200 g (7oz) baby spinach washed and dried
• 400 g (14oz) Cannellini beans drained
• ½ cup chicken stock
• juice of 1 lemon
• 1 tbsp butter
• salt and pepper to taste

Instructions

• Pat the chicken thighs dry with paper towels then season generously on both sides with salt and pepper.
• Place the chicken, skin-side down, into a large pan. Place over medium-high heat and allow the fat to render slowly and for the skin to brown (for approximately 7-10 minutes).
• Turn the thighs over and cook for another 10 minutes on the other side. The chicken should be almost completely cooked by now. When cooked, chicken will read 73ºC/165ºF. If your chicken is not cooked through yet, cook for a few minutes longer on each side or pop into a hot oven for 5 minutes.
• Once cooked, remove the chicken from the pan and set aside.
•  In the same pan, add the crushed garlic, chilli flakes and oregano. Cook for 30 seconds until fragrant then add the beans and spinach.
• Cook until the spinach has wilted then pour in the chicken stock. Allow to come to a simmer and cook for 5 minutes then add the butter and lemon juice and stir in.
• Top with the chicken and allow to cook for another 5 minutes. Season to taste and serve with lemon slices. 

Nutrition

Calories: 252kcal | Carbohydrates: 20g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 366mg | Potassium: 593mg | Fiber: 7g | Sugar: 1g | Vitamin A: 4716IU | Vitamin C: 15mg | Calcium: 133mg | Iron: 5mg