Garlicky Tuscan Chicken & Creamy Cannellini
Pan-seared chicken thighs bathe in silky white-bean cream, brightened with spinach and sun-dried tomatoes.
4 servings
Italian Cuisine
🟡Intermediate★★★☆☆
Aug 2, 2025
25 views
Ingredients
🥩
8 pieces
boneless skin-on chicken thighs
about 2 lbs, patted completely dry
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1/2 cup
Parmigiano-Reggiano
freshly grated
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2 cans
cannellini beans
15 oz each, drained and rinsed
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1 cup
low-sodium chicken stock
🥬
1/2 cup
sun-dried tomatoes
oil-packed, julienned
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4 cups
baby spinach
loosely packed
🥛
2 tablespoons
unsalted butter
cold, cubed
🥬
6 cloves
garlic
thinly sliced
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1/2 cup
dry white wine
Pinot Grigio or Vermentino
🥛
3/4 cup
heavy cream
🥬
1 teaspoon
freshly cracked black pepper
🍎
1 tablespoon
fresh lemon juice
🫒
3 tablespoons
extra virgin olive oil
divided
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1.5 teaspoons
kosher salt
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1 tablespoon
fresh oregano
leaves only
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Season the boneless skin-on chicken thighs aggressively on both sides with kosher salt and freshly cracked black pepper, pressing the seasoning into the flesh. Let rest at room temperature for 15 minutes - this relaxes the proteins for more tender meat.
Step 2
Heat a large, heavy-bottomed sauté pan (preferably stainless steel) over medium-high heat for 2 minutes until you see the first whispers of smoke. Add 2 tablespoons extra virgin olive oil and swirl to coat. The oil should shimmer but not smoke.
Step 3
Lay the chicken thighs skin-side down in the pan, pressing down firmly with a spatula for 15 seconds to ensure maximum skin contact. Do not crowd the pan; work in batches if necessary. Sear undisturbed for 5-6 minutes until the skin is deep golden-brown and releases easily from the pan.
Step 4
Flip the chicken thighs and sear the second side for 3-4 minutes. You're looking for an internal temperature of 160°F. Transfer to a warm plate and tent loosely with foil while you build the sauce.
Step 5
Reduce heat to medium and add the remaining 1 tablespoon extra virgin olive oil to the pan. Add the sliced garlic and cook for 30 seconds, stirring constantly until fragrant and just beginning to turn golden at the edges.
Step 6
Add the julienned sun-dried tomatoes and their oil, cooking for 1 minute to coat the aromatics and develop their concentrated sweetness.
Step 7
Deglaze the pan with the dry white wine, scraping up the fond (those beautiful brown bits) with a wooden spoon. Let the wine reduce by half, about 2 minutes - the alcohol should cook off and the liquid should coat the back of a spoon.
Step 8
Add the low-sodium chicken stock and bring to a gentle simmer. Using a slotted spoon, transfer half of the cannellini beans to the pan. With the back of your spoon, crush these beans against the pan's surface to create a natural thickening agent.
Step 9
Stir in the remaining whole cannellini beans and reduce heat to low. The starchy bean purée will create a velvety texture that clings to the chicken.
Step 10
Return the chicken thighs to the pan, nestling them into the bean mixture. Simmer gently for 3-4 minutes until the chicken reaches 165°F internally.
Step 11
Add the baby spinach in handfuls, stirring just until wilted - about 1 minute. The residual heat will continue cooking the spinach, so err on the side of slightly underdone.
Step 12
Pour in the heavy cream and swirl to incorporate. The sauce should coat a spoon but still pool slightly - if too thick, add a splash of stock.
Step 13
Remove from heat and stir in the grated Parmigiano-Reggiano and fresh oregano leaves. The residual heat will melt the cheese into a glossy sauce.
Step 14
Mount the sauce with the cold cubed unsalted butter, swirling the pan off-heat until the butter emulsifies. This creates an impossibly silky, restaurant-quality sauce.
Step 15
Finish with the fresh lemon juice, tasting and adjusting seasoning with additional kosher salt and freshly cracked black pepper as needed. The acid brightens the entire dish and cuts through the richness.
✨Chef's Tips
- ★For maximum skin crispiness, pat the chicken thighs very dry with paper towels and let them air-dry in the refrigerator, uncovered, for 2 hours before cooking. This removes surface moisture that would otherwise steam the skin.
- ★When crushing the beans, use the back of your spoon against the pan's surface - not in a bowl - to capture all the caramelized flavors from the fond. This technique creates an emulsified sauce that won't break like flour-based thickeners.
- ★The sauce should be the consistency of heavy cream that coats a spoon but still flows. If it gets too thick during resting, loosen with a splash of warm stock, not cream, to maintain the proper balance.
- ★For an even richer flavor, substitute 2 tablespoons of the chicken stock with the oil from the sun-dried tomatoes. This infuses the entire dish with their concentrated umami.
- ★To plate like a professional, slice the chicken thighs and fan them over the creamy beans, then spoon the sauce over and around. Garnish with additional fresh oregano and a final drizzle of the sun-dried tomato oil.
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