Skillet Chicken with White Beans and Kale
This Skillet Chicken with White Beans and Kale is perfect for an easy weeknight dinner. Crispy, tender chicken thighs swimming in a creamy and delicious lemon-garlic white bean and kale sauce.
What You'll Need:
Start by seasoning both sides of chicken thighs generously with kosher salt and pepper.
Prepare kale, garlic, and drain cannellini beans. Set aside.
Add avocado oil and 1 tablespoon of butter to a cast-iron skillet. Add chicken thighs, skin side down and cook for 15 minutes. Flip once skin side is golden and crispy.
Add garlic cloves and cook for 1-2 minutes.
Add chicken broth and garlic powder to the pan. Bring to a simmer and cook for 3 mins or until the liquid has reduced.
Stir in cream, beans and kale. Cook for 2-3 until the sauce slightly reduces and kale is tender. Add lemon juice and chicken thighs back to the pan. Cook for 1 minute.
Serve with steamed jasmine rice or mashed potatoes.
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