Smashed Crispy Chicken Thighs with Herby Parmesan Beans
Smashed Crispy Chicken Thighs with Herby Parmesan Beans
Ingredients
For the Smashed Chicken Thighs
- 4 boneless, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Herby Parmesan Beans
- 2 cans canned cannellini beans, 15-ounce, rinsed and drained
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 1/4 cup pesto, store-bought or homemade
Instructions
- 1
Preheat oven to 400°F. Place each chicken thigh skin-side up between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, firmly smash each chicken thigh to an even thickness of about 1/2 inch. This helps them cook evenly and get extra crispy.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine 2 tablespoons of olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture evenly over both sides of the smashed chicken thighs.
⏱️ 3 min
- 3
Heat a large oven-safe skillet (cast iron works best) over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Cook for 8-10 minutes without moving them, until the skin is deeply golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 10 min
- 4
Flip the chicken thighs over and transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the internal temperature reaches 165°F and the chicken is cooked through.
⏱️ 20 min•🌡️ 400
- 5
While the chicken bakes, prepare the herby Parmesan beans. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min
- 6
Stir in the rinsed and drained cannellini beans, chicken broth, heavy cream, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the liquid has slightly thickened and the beans are creamy.
⏱️ 7 min
- 7
Remove the beans from the heat and stir in the grated Parmesan cheese, fresh parsley, and fresh chives. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 8
Once the chicken is done, remove it from the oven and let it rest for 5 minutes before serving.
⏱️ 5 min
- 9
To serve, spoon a generous portion of the herby Parmesan beans onto each plate. Top with a crispy smashed chicken thigh. Drizzle a swirl of pesto over the chicken and beans, and garnish with extra grated Parmesan cheese if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smashed Crispy Chicken Thighs with Herby Parmesan Beans
For the Smashed Chicken Thighs
- 4 boneless, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Herby Parmesan Beans
- 2 cans canned cannellini beans, 15-ounce, rinsed and drained
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 1/4 cup pesto, store-bought or homemade
Instructions
- 1
Preheat oven to 400°F. Place each chicken thigh skin-side up between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, firmly smash each chicken thigh to an even thickness of about 1/2 inch. This helps them cook evenly and get extra crispy.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine 2 tablespoons of olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture evenly over both sides of the smashed chicken thighs.
⏱️ 3 min - 3
Heat a large oven-safe skillet (cast iron works best) over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Cook for 8-10 minutes without moving them, until the skin is deeply golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 10 min - 4
Flip the chicken thighs over and transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the internal temperature reaches 165°F and the chicken is cooked through.
⏱️ 20 min•🌡️ 400 - 5
While the chicken bakes, prepare the herby Parmesan beans. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min - 6
Stir in the rinsed and drained cannellini beans, chicken broth, heavy cream, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the liquid has slightly thickened and the beans are creamy.
⏱️ 7 min - 7
Remove the beans from the heat and stir in the grated Parmesan cheese, fresh parsley, and fresh chives. Taste and adjust seasoning if necessary.
⏱️ 2 min - 8
Once the chicken is done, remove it from the oven and let it rest for 5 minutes before serving.
⏱️ 5 min - 9
To serve, spoon a generous portion of the herby Parmesan beans onto each plate. Top with a crispy smashed chicken thigh. Drizzle a swirl of pesto over the chicken and beans, and garnish with extra grated Parmesan cheese if desired.
⏱️ 5 min