One-Pot Chicken With Greens and Beans
Updated Sept. 24, 2025
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ to 2 pounds boneless, skinless chicken thighs
- Kosher salt and black pepper
- 3tablespoons olive oil
- 1yellow onion, halved and thinly sliced
- 1large bunch Swiss chard
- 1bunch parsley
- 1(15-ounce) can white beans, rinsed
- 2limes, plus lime wedges for serving
- Cooked rice, for serving
Nutritional analysis per serving (4 servings)
576 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 52 grams protein; 1372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large pot or Dutch oven over medium-high. Pat chicken dry and season all over with 2 teaspoons salt and black pepper to taste.
- Step 2
Add 1 tablespoon of the oil to the pot and, once it’s hot, place the chicken in the pot in a single layer. As the chicken starts to cook, scatter the onion over the chicken. Cook, undisturbed, until chicken is browned on the bottom and releases easily from the pot, about 7 minutes.
- Step 3
Meanwhile, separate the chard stems from the leaves. Chop the stems into 1-inch pieces and sprinkle on top of the chicken and onion. Roughly chop or tear the chard leaves and parsley (including tender stems).
- Step 4
Nudge each chicken thigh to ensure nothing is sticking, reduce heat to low, then top with chard leaves and parsley (no need to stir in). Pour in ½ cup water and sprinkle with a large pinch of salt. Cover the pot and cook for 15 to 20 minutes, until the chicken shreds easily. Use tongs or two forks to shred the chicken directly in the pot.
- Step 5
Stir in the white beans, remaining 2 tablespoons olive oil, and the grated zest and juice of 2 limes. Simmer, uncovered, stirring occasionally, until everything starts to come together and most of the liquid has evaporated, 5 to 10 minutes. Taste and adjust seasoning with more salt and pepper. Serve over rice with lime wedges alongside.
Private Notes
Comments
This is a fairly quick, simple weeknight prep meal. I made a 1/2 recipe for 2 of us and will happily have leftovers tomorrow. We don’t think the recipe calls for enough chard — next time I’d double it. I wanted to use chix broth, but kept to the water in the recipe and it worked well. Even though it was hard to believe it could be tasty with basically no spices except reliance on the lime, we found it to be great comfort food. I don’t think this would be as good with skinless breasts, b/c the thighs add some fat/tastiness; the final braise sauce is simple but lovely (I didn’t cook all the sauce away, as called for, just enough to allow the beans to soak up some of it). If you are looking for a well spiced meal, this isn’t it, but it’s a great base for any direction you want to go. I’ll make again just as is when I’m in need of comfort. Lovely.
I would use chicken stock for more flavor
Tasty. Light, and I love all the lime. That being said, it needs… something. Just not sure what! Maybe more beans to add some creaminess? But as is, a nice light supper.
I only used one lime and that worked well - could still taste lime in the dish. So easy, healthy and delicious!
I made this and thought it lacked depth of flavor. I agree chicken stock would help as would garlic. Next time, I would sauté the onions before adding the chicken, and I would add chile flakes. I used Rancho Gordo white beans that I had cooked beforehand. Tonight, I am going to add sauteed mushrooms to add some flavor to the leftovers.
I used Penney’s garlic salt for the salt. It was delicious, as were the leftovers!