Oh my goodness this dinner is divine. I’m talking eat-the-scraps-from-the-bottom-of-the-pan-because-they’re-aren’t-any-leftovers good. And SO easy. Seriously, you, too, can make a delicious chicken skillet!
Ok, so I know that this dish looks like a bit of a hot mess. But trust me. NO ONE will care! They’ll be too busy stuffing their faces full of chicken yumminess. I speak truth.
Also, totally guilty of there being chickpeas in these pictures as opposed to white beans, but here’s the deal: I’ve made this bad boy twice, once with chickpeas and once with white beans, but was only able to get pictures of the chickpea version. The white bean skillet was literally gone before I could capture it’s beauty. The white beans are a little less dense than the chickpeas, making an extremely creamy, perfect sauce out of the reduced white wine and parmesan. If you find yourself wavering between white bean and chickpea, stick with team white bean. Just do it.
So fire up those case-iron skillets (or any super sized appropriate dish you happen to have in your kitchen- this chicken isn’t picky) and get cooking. You must eat this for dinner, like, yesterday.
Prep time: 20 mins | Cook time: 30 mins | Total time: 1 Hour
- 1 ½ lb boneless chicken thighs
- Olive oil (enough to coat entire bottom of pan)
- 1 cup whole wheat penne or fusili
- ½ white onion
- 3 cloves garlic
- 12 oz baby portabella mushrooms, quartered
- 1 bunch fresh kale
- ½ cup dry white wine (chicken broth works well too!)
- 1 16 oz can white beans, drained and rinsed
- ½ cup parmesan cheese (plus more for sprinkling, obvi)
- Salt and pepper for seasoning
Coat bottom of skillet with olive oil and bring to temperature over medium high heat. Season chicken with salt and pepper (and other spices if you’re feeling exotic) and sear for 6-7 minutes. Season other side, flip and sear opposite side until chicken is cooked through, about another 6 minutes. Remove chicken from pan and set aside on a plate.
While chicken is cooking, bring a pot of water to boil and season with salt. Once boiling, place pasta in water and cook until al dente. Drain and set aside.
Using the same pan in which you seared the chicken, sauté onions and garlic together until onions are just translucent. Add mushrooms, then kale, sautéing until the kale has begun to cook down, about 5 minutes (the skillet may appear to be slightly overloaded with kale at first- don’t panic, it will be ok!).
Deglaze the pan with wine, let simmer and reduce for about 5 more minutes. Add in the pasta and white beans. Add the parmesan and stir to combine. Reduce heat to medium low and place the chicken on top of the mixture. Cover and let sit for about 5-10 minutes, allowing the chicken to heat through.
Dive in. It’s dinner time.
Slightly Adapted from How Sweet Eats