Herb de Provence Chicken Thighs with Creamy White Bean Sauce
These Herbes de Provence Chicken Thighs with White Beans make an easy one-pan dinner with plenty of flavor. The Herbes de Provence adds a fragrant blend of Mediterranean herbs, while the cannellini beans create a rich, velvety sauce without any cream. Add fresh spinach and serve everything with toasted sourdough bread for a simple but impressive dinner.
- Serves: 6
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
Ingredients
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions
Step 1: Heat a large Dutch oven or high-sided skillet over medium-high heat. Add the olive oil and butter. Once the butter has melted, add the chicken thighs and season them with salt and pepper.
Step 2: Brown the chicken thighs for 3–4 minutes on each side. Transfer the browned chicken to a plate and set it aside.
Step 3: Add the diced shallots and minced garlic to the pan. Stir, scraping up any browned bits from the bottom, and cook for approximately 1 minute.
Pour in the white wine or chicken broth, then add the Herbes de Provence. Simmer for 1–2 minutes.
Add the cannellini beans with their liquid and stir to combine. Return the chicken thighs to the pan. Reduce the heat to medium-low and simmer for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
Once the white bean sauce has thickened, add the spinach and cook just until wilted.
Step 4: Remove the pan from the heat and garnish with fresh parsley. Serve with toasted sourdough bread.
🍋 Simply Made Tips
- Finding the seasoning: Herbes de Provence can usually be found in the spice aisle at most grocery stores.
- Make an easy substitution: If you don’t have Herbes de Provence, use dried Italian seasoning or dried thyme instead.
- Use wine or broth: Dry white wine adds extra depth, but chicken broth works just as well.
- Check the temperature: Chicken thighs are fully cooked when they reach an internal temperature of 165°F when tested with a meat thermometer.
👉 Before You Go…
Looking for another easy dinner? Try our One-Pan Greek Chicken and Potatoes, One-Pan Taco Chicken Casserole or our entire collection of easy chicken recipes.
Herb de Provence Chicken Thighs with Creamy White Bean Sauce
Equipment
- dutch oven pot
Ingredients
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp Herbs de Provence seasoning
- 6 chicken thighs (boneless, skinless)
- 1 shallot (diced)
- 2 garlic cloves (minced)
- 1 cup fresh spinach
- ⅛ cup fresh parsley
- 1 Tbsp butter
- 2 cans cannellini beans (undrained 15.5 oz)
- ¾ cup chicken broth or white wine
Instructions
- Heat a large Dutch oven or high-sided skillet over medium-high heat. Add the olive oil and butter. Once the butter has melted, add the chicken thighs and season them with salt and pepper.
- Brown the chicken thighs for 3–4 minutes on each side. Transfer the browned chicken to a plate and set it aside.
- Add the diced shallots and minced garlic to the pan. Stir, scraping up any browned bits from the bottom, and cook for approximately 1 minute.
- Pour in the white wine or chicken broth, then add the Herbes de Provence. Simmer for 1–2 minutes.
- Add the cannellini beans with their liquid and stir to combine. Return the chicken thighs to the pan. Reduce the heat to medium-low and simmer for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Once the white bean sauce has thickened, add the spinach and cook just until wilted.
- Remove the pan from the heat and garnish with fresh parsley. Serve with toasted sourdough bread.
Notes
- Herbs de Provence seasoning can be found in the supermarket spice alise.
- Dried Thyme can be used.
- Dried Italian seasoning can be used.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
