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Chicken Cannellini Bean Skillet

A rustic one-skillet dinner of crispy chicken thighs, soppressata, and cannellini beans in a simple herbed pan sauce.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 tablespoon rosemary minced
  • 8 ounces dried soppressata sausage cubed
  • 2 14.5-ounce cans cannellini beans drained and rinsed
  • 1 cup chicken stock

Instructions

  • Preheat the oven to 400°F (200°C).
  • Pat the chicken thighs dry and season both sides evenly with the kosher salt and black pepper; set aside.
  • Heat 2 tablespoons of olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
  • Add the chicken thighs skin-side down and sear until the skin is golden and crispy, about 8–10 minutes; transfer the chicken to a plate.
  • If the skillet is dry, add 1 additional tablespoon of oil, then add the diced onion and sauté over medium heat until soft and translucent, about 4–5 minutes.
  • Add the minced garlic, minced rosemary, and cubed soppressata and sauté briefly until the garlic is fragrant and the sausage is warmed, about 1–2 minutes.
  • Pour in the chicken stock and stir to deglaze the pan, scraping up any browned bits.
  • Stir in the drained cannellini beans, then nestle the seared chicken thighs on top of the beans in the skillet.
  • Transfer the skillet to the preheated oven and bake until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 30 minutes.
  • Remove from the oven and let rest a few minutes before serving.

Equipment

  • 12-inch oven-safe skillet (cast iron preferred)
  • Tongs or spatula
  • Measuring Spoons
  • Can opener and colander

Notes

  • If you can’t find dried soppressata, use dried chorizo or another hard, pre-cooked sausage.
  • Substitute navy, white, or butter beans for the cannellini beans if desired.
  • A 12-inch cast iron skillet works well for this recipe.