Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 2 cups fresh baby spinach or chopped kale
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Pat the chicken pieces dry with a paper towel and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Add chicken in a single layer and sear until golden brown on all sides (about 5–7 minutes). Remove chicken and set aside on a plate.
  3. In the same pot, add the onion, carrots, and celery. Sauté for 5–6 minutes until onions are translucent and carrots have softened.
  4. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  5. Pour in the chicken broth and stir, scraping the bottom of the pot to release the browned bits. Add the drained cannellini beans and the bay leaf.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes.
  7. Use a potato masher or fork to crush about ¼ of the beans against the side of the pot, then stir them back in to thicken the stew.
  8. Return the seared chicken and its juices to the pot. Stir in the spinach or kale and simmer for 2–3 minutes until wilted.
  9. Stir in fresh lemon juice and chopped parsley. Adjust salt and pepper to taste before serving.