Stovetop Lemon-Rosemary Chicken with White Beans and Wilted Kale (35-Minute)
Bright, citrusy pan-seared chicken gets a glossy, herb-scented braise with tender white beans and quickly wilted kale for a meal with varied textures—crispy edges, silky beans, and soft greens. The lemon and rosemary lift the savory base while a splash of stock and a little butter finish the sauce for a slightly silky sheen.
Use boneless skin-on chicken thighs for quick, even searing; bone-in will work but add cooking time. Canned white beans keep this fast—rinse them well to reduce sodium. Swap kale for Swiss chard or spinach if you prefer a milder green, and substitute chicken thighs with boneless chicken breasts (increase cook time slightly and watch to avoid overcooking).
Serve this as a simple weeknight skillet meal, spooned over crusty bread, polenta, or cooked rice to soak up the sauce. It’s suitable for casual family dinners, meal-prep lunches (reheat gently), or a low-fuss dinner when you want a satisfying plate without lots of pans. Tip: rest the chicken 5 minutes off heat to let the juices redistribute before serving.
How to Make It
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1
Season the chicken thighs on both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
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2
Heat a large heavy skillet (10–12 inch) over medium-high heat and add the olive oil. When the oil shimmers, add the chicken thighs skin-side down and cook without moving until the skin is golden brown and crisp, 5–7 minutes.
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3
Flip the chicken and cook the second side 3 minutes just to color; transfer the chicken to a plate and set aside.
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4
Reduce heat to medium, add the butter to the same skillet, then add the smashed garlic and rosemary sprigs. Sauté 30–45 seconds until fragrant, stirring to deglaze browned bits.
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5
Add the lemon zest, lemon juice from 1 lemon, and chicken stock; scrape the pan to lift any fond. Bring the liquid to a gentle simmer.
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6
Return the chicken to the skillet, skin-side up, nestling the pieces into the braising liquid. Cover and simmer gently 8–10 minutes until the chicken registers 75°C (165°F) at the thickest part.
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7
Remove the chicken again to the plate. Stir the white beans into the skillet with the braising liquid, add the kale and crushed red pepper (if using), and cook uncovered 2–3 minutes until the kale wilts and the beans are heated through.
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8
Return the chicken to the pan, spoon some sauce over the pieces and simmer uncovered 1–2 minutes to meld flavors. Taste and adjust seasoning with remaining salt and pepper if needed.
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9
Sprinkle with chopped parsley and grated Parmesan if using. Let the chicken rest 3–5 minutes off heat, then serve spooning beans, kale, and pan sauce over plates with the lemon halves for extra brightness.
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