Hey y'all! If you're searching for a wholesome meal that's as easy as it is comforting, this one-pan chicken with spinach and white beans will hit the spot. Juicy, golden-seared chicken mingles with creamy white beans and vibrant spinach for a fuss-free dinner that is bursting with flavor and nutrition. Ideal for busy weeknights or cozy weekend meals, it's got minimal cleanup and maximum flavor. Let's get cooking!

Why You'll Love This

Everything cooks in one pan, making cleanup a breeze.
Packed with protein, fiber, and leafy greens for a balanced meal.
Ready in just 35 minutes—perfect for weeknights.
Flavorful, juicy chicken pairs wonderfully with creamy, garlicky beans.
Versatile and easy to customize with whatever you have on hand!

Ingredients

4 boneless, skinless chicken thighs (about 1.5 pounds)
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon paprika
2 tablespoons olive oil
4 cloves garlic, minced
1 small yellow onion, finely diced
½ teaspoon dried thyme (or 1 teaspoon fresh)
½ teaspoon dried oregano
1 (15-ounce) can white beans (like cannellini or Great Northern), drained and rinsed
4 cups baby spinach, packed
¾ cup low-sodium chicken broth
Zest and juice of 1 lemon
2 tablespoons grated Parmesan (optional, for serving)

Directions

Prep the Chicken

Pat the chicken thighs dry with paper towels, then season both sides with salt, pepper, and paprika.

Sear the Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add chicken thighs skin (or top) side down and sear for 4-5 minutes per side, until golden brown. Remove chicken to a plate (it will finish cooking later).

Sauté the Aromatics

Lower the heat to medium. In the same pan, add diced onion and cook for 2-3 minutes until translucent. Stir in garlic, thyme, and oregano, cooking for another minute.

Add Beans and Spinach

Stir in the white beans and pour in the chicken broth, scraping any browned bits from the bottom of the pan.
Add the spinach in handfuls, stirring as it wilts, about 2 minutes. Squeeze in the lemon juice and zest stirring well.

Finish Cooking

Return the chicken thighs to the pan, nestling them among the beans and spinach. Cover and simmer on medium-low for 10-12 minutes, or until chicken is cooked through (internal temperature should reach 165°F/74°C).

Serve

Sprinkle with Parmesan (if using), serve hot directly from the pan, and enjoy!

Notes

Boneless chicken breasts can be substituted, but reduce cooking time to avoid dryness.
If you love a little spice, add a pinch of red pepper flakes when sautéing the aromatics.
Use your favorite white bean variety—cannellini, navy, or Great Northern all work great.

Variations

Tomato Twist: Stir in 1 cup of halved cherry tomatoes with the beans for a burst of color and sweetness.
Mediterranean Style: Add ¼ cup sliced kalamata olives and a sprinkle of crumbled feta before serving.
Vegetarian Version: Omit the chicken, double the beans, and add diced zucchini for a hearty, plant-based meal.

Required Equipment

Large oven-safe skillet or sauté pan (12-inch recommended)
Wooden spoon or spatula
Tongs
Measuring cups and spoons
Chef's knife and cutting board

Storage Instructions

Store leftover one-pan chicken with spinach and white beans in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave until hot. Not recommended for freezing, as the spinach texture may change.

Suggested Pairings & Serving Recommendations

Serve with crusty bread or garlic toast for dipping into the flavorful pan juices.
Pair with a crisp green salad dressed with lemon vinaigrette.
Finish with a glass of chilled white wine like Sauvignon Blanc.

Pro Tips

For extra crispy chicken, finish under the broiler for 2-3 minutes before serving.
Don’t skip the lemon zest—it adds a bright, fresh flavor that lifts the whole dish.
Allow the pan to cool slightly before adding spinach so it wilts gently without overcooking.

FAQ

Can I use boneless, skinless chicken breasts instead of thighs?

Absolutely! Just keep an eye on cooking time—breasts cook a bit faster and can dry out if overcooked.

Can I make this dish dairy-free?

Yes, simply omit the Parmesan or use your favorite dairy-free cheese sprinkle for serving.

Is it possible to prep this meal ahead of time?

You can chop the aromatics and measure out the spices and beans a day ahead; cook the dish fresh for best taste and texture.