This 30-minute chicken dinner features crispy chicken thighs, lemony white beans, and a quick pan sauce for a meal easy enough for a weeknight but impressive enough for company.
Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms.
When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group.This one-dish dinner combines three of our favorite foods — chicken, lemon, and white beans. Plus, it comes together in only 30 minutes. For ultra crispy chicken thighs, start them skin side down in a cold skillet. As the skillet heats, the gradual increase in temperature allows the fat to fully render for shatteringly crisp skin. Make the most of the flavorful schmaltz by turning it into a quick pan sauce for seasoning the beans.The key to achieving ultra-crispy chicken thighs is to fully render the skin. By starting the chicken thighs in aCannellini beans can be substituted with other creamy white beans such as Great Northern beans or navy beans., once the skin is golden brown and rendered, the thighs should release from the pan. If you try to flip the thighs and they’re stuck, cook them for a few minutes longer, and then try to flip again. If needed, use a fish spatula to slide between the skin and the pan to release.Try a citrus-inflected, unoaked white with this easy dinner, such as Poggio Al Tesoro Solosole Vermentino.Sprinkle chicken evenly with 1 1/2 teaspoons salt and black pepper. Place chicken, skin side down, in a large skillet. Cook over medium-high, undisturbed, until skin is rendered and crisp, about 12 minutes. Flip and cook until a thermometer inserted into thickest portion of chicken registers 165°F, about 5 minutes. Transfer chicken to a large plate, reserving drippings in skillet. Add oil to skillet, and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until mixture is fragrant and garlic begins to brown, about 30 seconds. Add 1/4 cup water ; cook, scraping up browned bits from bottom of skillet, until the liquid is mostly evaporated, about 1 minute. Remove skillet from heat; stir in lemon zest and juice and oregano. Transfer 2 tablespoons pan sauce to a small bowl, and season with additional salt to taste; set aside.
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