Garlic Butter Crispy Chicken on Creamy Beans

Ingredients

• 4 skin-on, bone-in chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• 2 cans (15 ounces each) of white beans, drained and rinsed
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• Fresh parsley, chopped
• Grated Parmesan cheese

Instructions

1. Season the chicken thighs with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Place the chicken thighs skin-side down and cook for 7-9 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5-7 minutes. Remove chicken from the skillet and set aside.
2. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant. Stir in the lemon juice and thyme, allowing the flavors to meld for an additional minute. Ensure the garlic does not brown to prevent bitterness.
3. Pour the chicken broth into the skillet, scraping up any bits stuck to the bottom. Add drained white beans, heavy cream, salt, and pepper. Stir well to combine, and bring the mixture to a gentle simmer. Allow to cook for 5-7 minutes, stirring occasionally, until the beans are heated through and the sauce slightly thickens.
4. Return the chicken thighs to the skillet, nestling them into the beans. Cover and cook for 10-15 minutes, or until the chicken is cooked through and tender. The internal temperature should reach at least 165°F (75°C). Sprinkle chopped parsley over the top before serving.
5. Serve the garlic butter crispy chicken and creamy beans hot, optionally topped with fresh parsley or grated Parmesan cheese for added flavor and presentation. Accompany with a side of crusty bread to soak up the delicious sauce.