Community recipe
Golden Chicken with Creamy Artichoke-Spinach Beans
Juicy skillet-seared chicken thighs nestle into buttery white beans and a lemony spinach-artichoke sauce. All the cozy flavor of spinach-artichoke dip, made into a satisfying one-pan dinner.
- Serves
- 4
- Prep
- 12 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 2 garlics, peeled and finely chopped
- 480 g canned butter beans, drained and rinsed weight
- 240 g canned artichoke hearts, drained and cut into bite-size pieces
- 100 g baby spinaches, washed and dried
- 1 lemon, zested and juiced
- 600 g boneless skinless chicken thighs, patted dry
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 tsp dried oregano
- 180 ml low-sodium chicken broths
- 85 g cream cheese, cut into small pieces
- 0.25 tsp kosher salt
Make it
Instructions
- 01
Prepare the vegetables and beans
Set a colander, cutting board, knife, and small bowl beside the stove. Peel and finely chop 2 cloves garlic. Drain and rinse 480 g canned butter beans in the colander. Drain 240 g canned artichoke hearts, pat dry, and cut into bite-size pieces. Wash and dry 100 g baby spinach. Wash and dry 1 lemon; finely grate its zest into the small bowl, then cut and squeeze its juice into the same bowl, removing any seeds. Set these prepared ingredients aside separately from the raw poultry. | Why: Having everything ready keeps the quick pan sauce from scorching while you chop.
- 02
Season and sear the chicken
Pat 600 g boneless skinless chicken thigh dry with paper towels; season both sides with 0.75 tsp kosher salt and 0.25 tsp black pepper. Set a large, deep skillet over medium-high heat for 1 minute, then add 1 tbsp olive oil. When the oil shimmers, lay the chicken in a single layer, working in batches if necessary. Cook for 4 minutes without moving, until deeply golden underneath; turn and cook 3 minutes more. Transfer to a clean plate. The chicken will finish cooking in the sauce; wash your hands and any surfaces that touched it. | Why: Dry, well-seasoned chicken develops a flavorful crust before gently finishing in the sauce.
- 03
Bloom the garlic and oregano
Lower the skillet to medium. Add 1 tbsp olive oil to the drippings, followed by the prepared garlic and 1 tsp dried oregano. Stir for about 1 minute, until the garlic smells fragrant but has not browned. | Why: Briefly heating the aromatics flavors the oil without making the garlic bitter.
- 04
Build the creamy bean sauce
Pour in 180 ml low-sodium chicken broth and scrape the browned bits from the skillet. Add 85 g cream cheese in small pieces and stir for about 2 minutes until melted and smooth. Stir in the prepared beans and artichokes with 0.25 tsp kosher salt; bring to a gentle simmer. The sauce should lightly coat a spoon, not boil vigorously. | Why: Broth lifts the savory pan drippings, while cream cheese makes a silky sauce around the beans.
- 05
Finish cooking the chicken
Return the chicken and any juices from its plate to the skillet. Reduce the heat to medium-low, cover, and gently simmer for 8–10 minutes, turning once, until the thickest part of each piece reaches 165°F (74°C) on an instant-read thermometer and the sauce is bubbling softly. Remove the skillet from the heat. | Why: Gentle simmering keeps the chicken juicy while bringing it to a safe temperature.
- 06
Wilt, brighten, and serve
Stir the prepared spinach into the hot sauce around the chicken for 1–2 minutes, until just wilted. Stir in the prepared lemon zest and juice. Let stand for 2 minutes, then spoon the beans and sauce into four shallow bowls and top each with chicken. Serve warm. | Why: Adding spinach and lemon at the end preserves their fresh color and bright flavor.
