Escarole is a great green leafy vegetable that can be used like kale or spinach. It is a hardy vegetable that I will be using today in this chicken thighs with white beans and escarole recipe. It's a super easy dish to make, and it is a one/two-sheet pan option for easy clean-up for weeknight meals.
I’ve used escarole in soups before but never in an oven-roasted manner. This post is about how I made it and how it turned out.
Note, if you bought a few heads of escarole, you may find it a little sandy. Be sure to clean each piece before cutting. You can also find escarole already cleaned and chopped in your grocery section.
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Ingredients
The ingredients below are easy to prep and can be done in minutes.
- 1 lb chicken thighs - boneless and skinless
- 2 cans cannellini beans - 16 oz each
- 1 lb chopped and cleaned escarole (or 1-15 oz bag)
- 4 tablespoon Olive Oil (Affiliate Link)
- 3 tablespoon garlic powder
- 3 tablespoon onion powder
- 3 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
These ingredients can be modified; feel free to use extra olive oil (Affiliate Link), garlic powder, onion powder, paprika, salt, and pepper to taste.
Chicken Thighs with white beans and escarole recipe Instructions
Below are the instructions on how to make this recipe.
Open and rinse the cannellini beans in a strainer over a bowl. Then, set aside to dry out for at least 20 minutes. They will need to be pretty dry before roasting.
After it dries, Season with 1 tablespoon olive oil (Affiliate Link), 1 tablespoon garlic powder, 1 tablespoon onion powder, paprika, ¼ teaspoon salt, and ½ teaspoon pepper.
Preheat the oven to 400 degrees.
Then, add parchment to two large baking sheets (Affiliate Link). Set aside.
Transfer the chicken thighs to a bowl. Season with 1 tablespoon olive oil (Affiliate Link), 1 tablespoon garlic powder, 1 tablespoon onion powder, paprika, ¼ teaspoon salt, and ½ teaspoon pepper. Toss well.
Clean and cut the escarole into pieces and place into a bowl, and set aside. Season with 1 tablespoon olive oil (Affiliate Link), 1 tablespoon garlic powder, 1 tablespoon onion powder, paprika, ¼ teaspoon salt, and ½ teaspoon pepper. Toss well.
Start by adding the boneless skinless chicken thighs to each baking sheet (Affiliate Link). Spread them out evenly. Cook for 10 minutes.
Turn the chicken over and add the seasoned escarole to each baking sheet (Affiliate Link).
Then, add the seasoned cannellini beans to the baking sheet (Affiliate Link) around the chicken thighs. Add back to the oven for another 10 minutes or until chicken thighs are finished and the escarole is wilted. Enjoy immediately.
Variations
There are a variety of ingredients you can use with this recipe. Feel free to try them all.
- Spicy - add chili pepper flakes to the chicken thighs, cannellini beans, and escarole when mixing herbs.
- Vegetarian - remove the chicken thighs altogether and replace them with drained tofu.
- Chicken breast - replace chicken thigh with chicken breast for another option.
- Cheese - Add grated parmesan cheese to the escarole for a cheesy flavor.
Equipment
You probably have all these equipment, but if you do not, I found these below on Amazon (Affiliate Link)(affiliate).
Baking Sheets Nordic Ware Naturals Half Sheet, 2-Pack, Natural
Buy Now →(Affiliate Link)
Storage
You can store the cooked dinner in the refrigerator for 2-3 days. I do not recommend freezing it after it has been cooked.
Top Tip: Chicken Thighs with white beans and escarole recipe
Cooking the chicken thighs a little before will allow the vegetables to be not too wilted and rich with flavor.
Reveal:
Here’s the finished picture of the Chicken Thighs with white beans and escarole recipe! What do you think? It was super delicious, and I plan on making it again real soon.
Visit our other quick and easy dinner recipes!
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Chicken Thighs with white beans and escarole recipe card
- Total Time: 30 minutes
- Yield: 6
Description
Easy Roasted chicken thighs with beans for dinner.
Ingredients
- 1 lb chicken thighs - boneless and skinless
- 2 cans cannellini beans - 16 oz each
- 1 lb chopped and cleaned escarole (or 1-15 oz bag)
- 4 tbsp Olive Oil (Affiliate Link)
- 3 tbsp garlic powder
- 3 tbsp onion powder
- 3 tbsp smoked paprika
- 1 tsp black pepper
Instructions
- Open and rinse the cannellini beans in a strainer over a bowl. Then, set aside to dry out for at least 20 minutes. They will need to be pretty dry before roasting.
- After it dries, Season with 1 tablespoon olive oil (Affiliate Link), 1 tablespoon garlic powder, 1 tablespoon onion powder, paprika, ¼ teaspoon salt, and ½ teaspoon pepper.
- Preheat the oven to 400 degrees.
- Then, add parchment to two large baking sheet (Affiliate Link). Set aside.
- Transfer the chicken thighs into a bowl. Season with 1 tablespoon olive oil (Affiliate Link), 1 tablespoon garlic powder, 1 tablespoon onion powder, paprika, ¼ teaspoon salt, and ½ teaspoon pepper. Toss well.
- Clean and cut the escarole into pieces and place into a bowl and set aside. Season with 1 tablespoon olive oil (Affiliate Link), 1 tablespoon garlic powder, 1 tablespoon onion powder, paprika, ¼ teaspoon salt, and ½ teaspoon pepper. Toss well.
- Start by adding the boneless skinless chicken thighs to the each baking sheet (Affiliate Link). Spread them out evenly. Cook for 10 minutes.
- Turn the chicken over and add the seasoned escarole to each baking sheet (Affiliate Link)
- Then, add the seasoned cannellini beans to the baking sheet (Affiliate Link) around the chicken thighs. Add back to the oven for another 10 minutes or until chicken thighs are finished and the escarole is wilted.
- Enjoy immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: chicken
- Method: oven roasted
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 470.47 kcal
- Sugar: 1.14 g
- Sodium: 78.32 mg
- Fat: 22.6 g
- Saturated Fat: 4.89 g
- Trans Fat: 0.06 g
- Carbohydrates: 43.67 g
- Fiber: 11.87 g
- Protein: 25.84 g
- Cholesterol: 74.09 mg
Visit our other Quick Weeknight Recipes for more inspiration!
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