Creamy Tuscan Chicken & White Bean Skillet with Wilted Chard

40 min · 2 servings · dinner · one-pan · cozy · beginner · italian-inspired · leftovers · summer · eggs · chicken · beans_legumes

A one-pan dinner that's deeply cozy and ready in under 40 minutes. Chicken thighs get seared until golden and crispy, then nestle into a garlicky, sun-dried tomato cream sauce with creamy white beans and silky wilted Swiss chard. Everything comes together in a single skillet and begs to be mopped up with crusty bread. Leftovers reheat beautifully for lunch tomorrow.

Ingredients

• 4 Chicken Thigh, patted dry
• 1 bunch Swiss Chard, stems thinly sliced, leaves roughly torn, kept separate
• 3 Shallot, thinly sliced
• 5 cloves garlic, thinly sliced
• ⅓ cup Sundried Tomato, roughly chopped, plus 1 tbsp of their oil
• 15 oz Cannellini Beans, drained and rinsed
• ½ cup chicken broth↳ Make it: Chicken Broth
• ½ cup Heavy Cream
• 1½ oz Parmesan, finely grated, plus more for serving
• ½ tsp Chili Flakes
• ½ tsp Oregano
• 1 lemon, zested and halved for juicing
• 1 Crusty Bread, sliced, for serving
• 1 tbsp olive oil
• salt
• pepper

Steps

1. Sear the Chicken: Season the chicken thighs generously on both sides with salt and pepper. Heat the olive oil and 1 tbsp of sun-dried tomato oil in a large skillet over medium-high heat until shimmering. Lay the chicken thighs skin-side down and press gently to make full contact with the pan. Sear undisturbed for 6 to 7 minutes until the skin is deeply golden and releases easily from the pan. Flip and cook another 3 to 4 minutes until just cooked through. Transfer to a plate and let rest — leave all the rendered fat in the pan.