One-Pan Greek Chicken with Braised White Beans & Kale

One-Pan Greek Chicken with Braised White Beans & Kale ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1/4 cup Olive oil
• 3 tbsp Lemon juice
• 1.5 tsp Dried oregano
• 2 cloves Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Olive oil
• 1/2 Yellow onion
• 2 cloves Garlic
• 1.5 cups Chicken broth
• 15 oz Canned cannellini beans
• 5 oz Kale
• 1 cup Cherry tomatoes
• 1 tsp Lemon zest
• 2 tbsp Fresh parsley
• 1/4 tsp Red pepper flakes

How to make One-Pan Greek Chicken with Braised White Beans & Kale

1. Prepare the Greek Marinade: In a large bowl or resealable bag, combine 1/4 cup olive oil, 3 tablespoons lemon juice, 1.5 teaspoons dried oregano, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1.5 lbs boneless, skinless chicken thighs, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2. Sear the Chicken: Heat 1 tablespoon olive oil in a large, oven-safe skillet (cast iron or heavy-bottomed) over medium-high heat until shimmering. Remove chicken from marinade, shaking off excess, and place in the hot skillet without overcrowding. Sear for 4-5 minutes per side until deeply golden brown, creating a flavorful crust. Remove chicken from the skillet and set aside on a plate.
3. Sauté Aromatics: Reduce heat to medium. Add the 1/2 finely chopped yellow onion to the same skillet and cook, stirring occasionally, for 3-4 minutes until softened and translucent. Add the remaining 2 minced garlic cloves and 1/4 teaspoon red pepper flakes (if using), and cook for another minute until fragrant, being careful not to burn the garlic.
4. Deglaze and Add Beans: Pour in 1.5 cups chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon – this adds depth of flavor to your sauce. Bring the broth to a gentle simmer. Stir in the 15 oz can of rinsed and drained cannellini beans.
5. Add Kale: Gradually add the 5 oz chopped kale to the skillet, stirring until it begins to wilt, which will take about 2-3 minutes. If your kale doesn't fit all at once, add it in batches.
6. Nest Chicken and Simmer: Return the seared chicken thighs to the skillet, nestling them into the bean and kale mixture. Reduce heat to low, cover the skillet, and let it gently simmer for 15-20 minutes, or until the chicken is cooked through and tender (an internal temperature of 165°F / 74°C).
7. Finish and Serve: Remove the skillet from heat. Stir in the 1 cup halved cherry tomatoes and 1 teaspoon lemon zest. Garnish generously with 2 tablespoons chopped fresh parsley. Serve hot directly from the skillet or transfer to individual plates.

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