A rustic Spanish-style skillet with garlic, lemon and tender white beans. This approachable recipe uses everyday ingredients and is designed for home cooks who want flavor without unnecessary fuss.
Recipe at a glance
Servings: 4 (or 4 portions) Approximate total time: 35 minutes Skill level: Easy to intermediate
Ingredients
- 600 g boneless chicken thighs
- 400 g canned cannellini beans, drained
- 6 garlic cloves, sliced
- 1 onion, chopped
- 200 ml chicken stock
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 lemon
- 2 tbsp chopped parsley
Step-by-step instructions
- Season chicken with salt, pepper and paprika.
- Brown chicken in olive oil for 4 minutes per side; transfer to a plate.
- Sauté onion and garlic, add stock and beans, then return chicken to pan.
- Cover and simmer 12–15 minutes until chicken is cooked through; finish with lemon and parsley.
Kitchen tips and variations
Serve with crusty bread to soak up the garlicky sauce. Taste before serving and adjust salt, acidity and herbs to suit your preferences. For the best result, prepare and measure your ingredients before you start cooking.
Serving and storage
Serve freshly made for the best texture and flavor. Refrigerate perishable leftovers within two hours in a covered container and enjoy within 3–4 days, unless an ingredient calls for shorter storage. Reheat thoroughly when appropriate; refrigerate cooked rice promptly and avoid leaving it at room temperature.