Lemony Chicken and Kale Skillet with Crispy White Beans

Make it

Instructions

1. 01

   Heat the oven and set up the sheet pan

   Set an oven rack in the middle position and preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Set out a large skillet, a plate for the cooked chicken, and a clean cutting board. | Why: The lined pan helps the beans crisp without sticking, and having the equipment ready keeps the stovetop work moving.

2. 02

   Season and roast the white beans

   Measure 3 cups canned white beans (about two 15-ounce cans); drain, rinse, and pat thoroughly dry with a clean towel. Spread them on the lined baking sheet and toss with 1 tbsp olive oil, 0.5 tsp smoked paprika, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Arrange in one layer. Roast for 24–28 minutes, shaking the pan halfway through, until the edges are dry and golden and some beans have split. Work on the chicken while they roast. | Why: Drying and spacing the beans encourages crisp edges instead of steaming.

3. 03

   Brown the chicken

   Pat 1.5 lb boneless skinless chicken cutlets dry; if uneven, gently pound to an even ½-inch thickness. Season both sides with 0.5 tsp kosher salt and 0.25 tsp black pepper. Wash your hands after handling the raw chicken. Heat the large skillet over medium-high heat for 2 minutes, then add 1 tbsp olive oil. Lay the cutlets in a single layer, cooking in two batches if necessary; sear for 4–5 minutes per side until golden and the thickest part reaches 165°F (74°C) on a food thermometer. Transfer to the clean plate and let rest while you make the sauce. Keep the browned bits in the skillet. | Why: Evenly thick cutlets cook safely without drying out, and their browned bits give the sauce depth.

4. 04

   Make the lemon-garlic pan sauce

   Lower the skillet heat to medium. Peel and finely mince 3 garlic cloves. Wash and dry 1 lemon; finely grate its zest, then cut and squeeze out its juice, removing seeds. Add 1 tbsp butter to the skillet. Stir in the minced garlic for 30 seconds, just until fragrant, without browning it. Pour in 0.5 cup low-sodium chicken broth and the lemon juice, scraping up the browned bits. Simmer for 2–3 minutes, until slightly reduced, then stir in the zest. | Why: Briefly warming the garlic prevents bitterness, while the liquid lifts the flavorful browned bits into the sauce.

5. 05

   Wilt the kale and finish the skillet

   Wash and thoroughly dry 5 oz kale. Strip away the tough stems and chop the leaves into bite-size pieces. Stir the leaves into the simmering sauce and cook for 3–4 minutes, stirring, until deep green and tender. Stir in 0.25 cup Parmesan cheese until melted. Return the rested chicken and any juices from its plate to the skillet; spoon the sauce over the cutlets and warm for 1 minute, until everything is steaming. Taste the sauce before adding any more seasoning. | Why: The kale softens in the sauce, while Parmesan adds savory body without masking the lemon.

6. 06

   Serve with the crispy beans

   When the beans are golden and crisp, take the sheet pan out of the oven and turn the oven off. Divide the chicken and saucy kale among 4 plates. Spoon the hot beans over or alongside each serving and serve immediately, while their edges are still crisp. | Why: Adding the beans at the table keeps their crunch distinct from the silky sauce.