Crispy Chicken With Creamy Beans And Greens
This quick crispy chicken dinner with creamy beans and greens can be whipped together in just 40 minutes. Enjoy this easy, hands-off recipe, with minimal clean up
Looking for a healthier and hassle-free meal that packs a punch of flavour? Try out our Crispy Chicken with Creamy Beans and Greens! With fresh, seasonal vegetables and protein-packed chicken, this one-pan wonder is the perfect balance of wholesome goodness. Plus, it’s ready in just 40 minutes, leaving you plenty of time to sit back and relax. So ditch those greasy takeout options and give this tasty bake a try!
Healthy and Delicious
This Crispy Chicken with Creamy Beans and Greens is a delightful dish that ticks all the boxes for a healthy and delicious weeknight meal. Firstly, this recipe combines nutritious and flavourful protein, vegetables, and carbs, making it perfect for busy weeknights. Additionally, it’s an ideal low-carb and gluten-free option
The creamy white beans and juicy chicken are perfectly complemented by the caramelised leeks, which bring a gentle sweetness to the sauce. The greens are a must here ,whether you opt for kale or cavolo nero. Don’t forget that crispy sage to bring the dish together- delicious!
What’s more, the convenience of this dish is unbeatable since everything is cooked in just one pan, making clean-up a breeze. With minimal effort, you can create a savoury and satisfying meal that will leave your taste buds begging for more.
In summary, the Bean, Leek, and Chicken Bake recipe is an excellent option for anyone looking for a healthy, flavourful, and easy-to-make meal. With its combination of protein, veggies, and carbs, and the added benefit of being low-carb and gluten-free, this dish is sure to become a favourite go-to dinner recipe for busy weeknights.
Grab your pan
If you’re looking for an appetising and easy-to-make dinner option, don’t wait any longer! Grab your pan, gather the ingredients and start cooking this mouth-watering Bean, Leek, and Chicken Bake today. See our Instagram recipe video here.
And if you’re looking for more chicken recipe ideas, be sure to check out our selection of other go-to chicken recipes. From the best air fryer roast chicken to vegan korean fried chicken, we’ve got you covered with a variety of options. Whether you’re a picky eater or an adventurous foodie, there’s no need to worry. With an array of delicious options, there’s something here to keep your taste buds happy and your dinner table exciting. So, no matter what your culinary preferences may be, you’re sure to find something that satisfies you.
Finally, if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with!
Frequently Asked Questions
Can I use frozen chicken?
Yes, you can use frozen chicken thighs for this recipe. Just make sure to thaw them before cooking, and adjust the cooking time accordingly.
What should I serve with this dish?
This Bean, Leek, and Chicken Bake is a complete meal on its own, but feel free to add some crusty bread to drag through the sauce, and a light green salad, if you wish.
Can I make this gluten-free?
This dish is gluten-free! Enjoy!
Can I use other beans?
Absolutely! You can use any type of white canned beans you like. Just be sure to drain and rinse them before adding them to the dish.
Bean, Leek and Chicken Bake
- Total Time: <45 minutes
- Yield: Serves 2 - 4
Description
Crispy, flavourful and quick this bean, leak and chicken bake requires only 40 mins to make. Enjoy an easy dinner with minimal cleanup.
Ingredients
- 4 Chicken thighs
- 2 leeks
- 1/2 bag /100g kale or cavolo nero
- 1 bay leaf
- 3 garlic cloves
- 1 tin white beans (cannellini/butter beans etc)
- 4 tbsp / 40g sour cream or creme fraiche (or replace with heavy cream)
- 2 Tbsp dijon mustard
- 250ml chicken or veg stock
- Pinch of nutmeg
- Sage (5g)
Instructions
- Start by preparing your ingredients, top and tail your leeks, removing the dark green leafy tops. Thinly slice the white and light green section of the leek, then rinse thoroughly in lots of water to remove any grit before draining.
- Wash the kale, then remove the stems. Thinly slice the stems separately and roughly chop the kale leaves.
- Add the leeks and kale stems into a casserole over a medium heat with a drizzle of oil. Sautee for 2 minutes until the leeks have started to soften but are still bright green. Grate in the garlic cloves, add the bay leaf and saute for 1 minute more
- Add the beans, cream, dijon mustard, stock, a pinch of nutmeg and salt and pepper to taste. Rub the chicken pieces with oil, and season with salt and pepper. Nestle the chicken in the liquid, skin side up.Roast in the oven at 200 °C for 20 minutes, or until the chicken is cooked through and the skin is starting to brown.
- Remove the chicken thighs and add the kale into the bean mixture. If the mixture looks a bit dry, add a splash of water. Place the chicken thighs back over the kale and pop the dish back into the oven at 230C for 6-10 minutes to brown the chicken. In the final 5 minutes toss the sage in a touch of oil, scatter over the chicken then cook until crisped.
- Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 5-8 minutes active cook time, the rest takes place in the oven
- Category: Mains
- Method: Oven Bake
- Cuisine: Italian-inspired
