Pan-Roasted Crispy Chicken Thighs with Braised White Beans and Mustard Greens (40-Minute)
Golden, crackling skin gives way to juicy meat while a silky pan sauce brightened with lemon and mustard coats tender white beans and wilted greens. The contrast of textures—crispy exterior, creamy beans, and slightly bitter leafy greens—makes each bite interesting and satisfying. This recipe uses a single skillet for most of the cooking, so cleanup is minimal and the sauce builds flavor from the same pan used to crisp the meat.
If you can’t find mustard greens, substitute Swiss chard, kale, or collard greens; trim tougher stems and add them early so they soften. Use low-sodium stock if you watch salt, and swap cannellini beans for navy or great northern beans if preferred. For a dairy-free option, omit the finishing butter and swirl in an extra splash of olive oil or a spoonful of tahini for richness.
Serve this as a family-friendly weeknight main or a casual dinner with friends. It pairs well with steamed rice, crusty bread for sopping up sauce, or a simple lemony couscous. Make-ahead tip: braise the beans ahead and reheat with the pan sauce while crisping the thighs just before serving for faster weeknight prep.
How to Make It
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1
Season the chicken thighs all over with 1 tsp salt and 1/2 tsp black pepper.
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2
Heat a large oven-safe skillet over medium-high heat and add 1 tbsp olive oil. Place thighs skin-side down and cook without moving until skin is deep golden and crisp, 6–8 minutes. Flip and cook 2 minutes more. Transfer thighs to a plate.
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3
Reduce heat to medium, add remaining 1 tbsp olive oil, then add sliced shallot and crushed garlic. Sauté until softened and fragrant, about 2 minutes, scraping up brown bits from the pan.
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4
Add the drained white beans, 3/4 cup chicken stock, Dijon mustard, thyme, and the remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and bring to a gentle simmer.
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5
Nestle the chicken thighs back into the skillet, skin-side up, spooning some beans around and under them. Transfer the skillet to a preheated oven at 200°C (400°F) and roast until the chicken registers 75°C (165°F) and the beans are bubbling, about 12–15 minutes.
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6
While chicken roasts, prepare the greens: heat a small pan over medium heat, add a splash of stock (or oil) and the mustard greens, and cook, stirring, until tender and bright, 3–4 minutes. Season with a pinch of salt and red pepper flakes if using.
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7
Remove the skillet from the oven and transfer the chicken to a cutting board to rest. Place the skillet back on the stove over low heat. Add lemon zest, lemon juice, remaining 1/4 cup stock if sauce needs thinning, and the butter; stir and simmer 1–2 minutes to meld flavors. Taste and adjust seasoning.
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8
Serve thighs over a bed of wilted mustard greens with a generous scoop of braised white beans and spooned pan sauce. Garnish with additional thyme and a crack of black pepper.
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