Name: Pan-Fried Chicken Thighs with Beans and Spinach
Prep time: 15 min
Total time: 1 h
Yield: serves 4 people
Cuisine: Slovenska
Ingredients: a bunch of fresh herbs (parsley and spinach); 20 g (2 tbsp) pine nuts; 20 g (2 tbsp) freshly grated parmesan cheese; 4 tbsp olive oil; 3 ice cubes; 6 chicken thighs (900g/2 pounds), skin on; 1 tsp salt; 1/2 tsp freshly ground black pepper; 1 tbsp olive oil, for seasoning; 1 tbsp olive oil, to cook; 1 onion, cut into large slices; 1 sprig rosemary; 1 tsp dijon mustard; 1 garlic clove, sliced; 80 ml (1/3 cup) white wine; 3 x 400g (14 oz) canned white beans; 360 ml (1 1/2 cups) chicken stock; 80 g (3 cups) baby spinach (or a mixture of spinach and kale); 2 tbsp Parmesan cheese, grated

Pan-Fried Chicken Thighs with Beans and Spinach

This dish is incredibly flavorful! It may not sound spectacular, but I promise this combination works wonderfully. First, remove the bone from the chicken thighs (or you can buy them boneless). Then, pan-fry the chicken in a skillet over medium heat until it is golden brown. For the sauce, use delicious ingredients such as onion, Dijon mustard, garlic, white beans, and spinach. In autumn and winter, we like to add some kale to the sauce for extra flavor and texture, although it works amazingly well with just spinach too. This is a simple meal that brings the whole family together, as it's both tasty and wholesome.

A delicious weeknight or weekend dinner

We adore how simple this dish is to prepare, yet it's incredibly flavorful. It's simple to make during the week yet fancy enough to serve over the weekend. These are the main reasons why we believe you're going to like this recipe:

the meat is beautifully golden-brown and succulent meso
the sauce is gorgeous and made with onion, beans, spinach (+kale in autumn or winter)
simple to make without needing a lot of cooking knowledge
keep in the fridge for a couple of days
gluten-free and dairy-free

What to serve with Pan-Fried Chicken Thighs with Beans and Spinach

This fantastic dish deserves a good side dish. We like any of these:

Mashed Potatoes
Creamy Polenta
Bread Stuffing

Storing

Feel free to store this dish in the fridge.

You can keep the chilled homemade Pan-Fried Chicken Thighs with Beans and Spinach in the fridge for up to 3 days. Before serving, reheat in the microwave oven or using a skillet.

How to make Pan-Fried Chicken Thighs with Beans and Spinach at home (video)

Check out this quick video to master making pan-fried chicken thighs with beans and spinach at home.

Next, try these chicken thigh recipes

Made in collaboration with Digital house d.o.o. - we used their amazing Tefal Unlimited pan in this recipe.

Ingredients

pesto (optional, but recommended)

a bunch of fresh herbs (parsley and spinach)

20 g (2 tbsp) pine nuts

20 g (2 tbsp) freshly grated parmesan cheese

4 tbsp olive oil

3 ice cubes

chicken and sauce

6 chicken thighs (900g/2 pounds), skin on

1 tsp salt

1/2 tsp freshly ground black pepper

1 tbsp olive oil, for seasoning

1 tbsp olive oil, to cook

1 onion, cut into large slices

1 sprig rosemary

1 tsp dijon mustard

1 garlic clove, sliced

80 ml (1/3 cup) white wine

3 x 400g (14 oz) canned white beans

360 ml (1 1/2 cups) chicken stock

80 g (3 cups) baby spinach (or a mixture of spinach and kale)

2 tbsp Parmesan cheese, grated

Tools and equipment

blender

kitchen knife

cutting board

bowl

large skillet

METHOD

pesto

Prepare the pesto. Add herbs, pine nuts, parmesan cheese, olive oil, a pinch of salt, a pinch of black pepper, and ice cubes to a blender. Blend until smooth and store in the fridge until needed.
chicken thighs

Remove the bone from the chicken thighs and add to a bowl. Season with salt, pepper, and olive oil. Toss to combine and set aside. Place a large skillet over high heat and add the olive oil. Add the chicken thighs skin side down. Pan-fry for 6 - 8 minutes until golden brown, then turn the meat and pan-fry for 3 - 4 minutes on medium-high heat. Transfer to a plate and make the sauce.
sauce and meat

Make the sauce in the same pan without adding any additional oil. Add the onion and a sprig of rosemary. Cook for 4 minutes over low heat. Add the Dijon mustard, garlic, and white wine. Increase the heat to high and cook for 5 minutes for the alcohol to evaporate and to reduce the sauce. Add the drained beans and chicken stock, stir, and cook for 3 minutes. Add in the spinach and cook for 2 - 3 minutes. Return the meat with all the frying juices to the sauce. Cover with a lid and cook for 15 - 20 minutes over low heat.
serve

Remove the chicken thighs from the sauce, add the grated parmesan cheese, and stir to combine. Add 2 - 3 teaspoons of homemade pesto and serve the sauce with the chicken thighs and your favorite side dish.

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Pan-Fried Chicken Thighs with Beans and Spinach