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    One-Pot Braised Chicken with Kale and White Beans

    November 25, 2024

    Crispy seared chicken thighs get a slow braise alongside kale and creamy white beans. The whole healthy mess is finished with briny capers and fresh tarragon in this easy one-pot chicken dinner.

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    crispy chicken thighs in a cast iron skillet with kale and white beans

    Chicken Thighs? CHICKEN THIGHS!

    Chicken thighs, you guys. We're not going to stop singing the praises of chicken thighs—not now, not ever! They're so much more flavorful than chicken breast, and they just love a good braise. Toss them in a big Dutch oven with some kale and white beans, and their schmaltzy richness will seep into those veggies and bring them to life. Capers, lemon juice, Dijon mustard and fresh tarragon lift this easy one-dish dinner into heady realms of herbal brightness. Are you on board now?

    one pot braised chicken and kale with white beans in a cast iron skillet

    Winter is for Braising.

    You know that Dutch oven you got as a wedding gift? You know the one. It’s that big cast-iron and enamel behemoth sitting in the back of a cupboard taking up a lot of space. Well, when the barometer drops, break that thing out! It’s braising season, friends. And in our house, braising and chicken thighs go hand-in-hand. Here’s why:

    • Flavor! Braising is the OG slow-cooking. Before there were Crock-Pots, there was braising. Low and slow, this moist-heat cooking method is the ideal way to cook a cut of skin-on chicken (like a chicken thigh) because it draws out the chicken fat and lets it slowly melt into the kale and white beans that it cooks with.
    • It’s easy! Braised chicken thighs are so easy—you just give the skin-on chicken thighs a nice sear in the same pan you’ll braise them in, so that they’re nicely crispy. Then add whatever you’d like to braise them with—in this case kale and white beans—and let your Dutch oven or braiser team up with your warm oven to finish the dish.
    raw bone in skin on chicken thighs seasoned on metal tray lined with parchment paper
    cast iron braiser with bone in skin on chicken thighs that are browned
    chicken stock, dijon and shallots in skillet
    chicken stock, herb and butter sauce pan in a black skillet with capers and fresh herbs
    crispy chicken thighs in black cast iron skillet with sauce pan
    black cast iron skillet with leafy kale and white beans over crispy chicken thighs

    One-Pan Chicken Chicken Thighs with Kale and White Beans—a Recipe in Three Steps.

    A really comforting, cozy chicken dinner is within reach! One pot meals are a must for weekday cooks—think of this chicken thigh recipe as a template. It’s delicious as it’s written, but once you master the technique, play around with different vegetables or additions! Maybe swap chard for the kale, or try adding some canned tomatoes to the mix.

    Here’s how to make our one-pot chicken with kale and white beans:

    1. Sear chicken thighs until they were crispy and brown in a heavy skillet, then set them aside on a cutting board or baking sheet. Don't worry about cooking them all the way through—that'll happen when they braise.
    2. Back to the pan! Reduce the rendered chicken fat (the fat leftover in the pan from searing the thighs) into a thick, chicken piccata-like sauce, along with the chicken stock, fresh tarragon, lemon juice, capers, shallots, Dijon and butter.
    3. Add several huge handfuls of kale, and the white beans.
    4. Nestle the chicken thighs back into the pan with the kale and beans
    5. TIme to Cover! Let everything braise slowly into one beautifully rich one pot wonder.
    6. Serve! While serving this one-pot braised chicken and kale over some creamy potatoes or polenta would surely bring tears to your eyes, it can also stand alone just as it is for the perfect meal on any given Tuesday night.
    cast iron braiser filled with one pot braised crispy chicken and kale with white beans

    Tools You’ll Need:

    Other One-Pan Chicken Recipes to Make Your Weeknights Easy:

    Whether it requires you to break out your Dutch oven, or just a sheet pan, these one-pan meals keep clean-up quick as can be:

    Braised Chicken Thighs—You Get It Now, Right?

    So much more than the sum of its parts, and as welcome on a dreary winter weeknight as it is as the focal point of your next dinner party, dutch oven chicken thighs are one of the recipes that has to be made to be believed. When you make it, let us know how it goes! Snap a photo of your beautiful pan of chicken thighs and kale, and tag us on Instagram using @themodernproper and #themodernproper so we can see! Happy eating!

    cast iron braiser with one pot braised chicken and kale with white beans
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    One-Pot Braised Chicken with Kale and White Beans

    Updated on November 25, 2024

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  1 hr
    • Calories:  584
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    Ingredients

    • 1 teaspoon paprika
    • 1 teaspoon sea salt
    • ½ teaspoon freshly cracked black pepper
    • 8 bone-in, skin-on chicken thighs, (about 3 pounds)
    • 2 tablespoons extra-virgin olive oil
    • 1 medium shallot, minced
    • 1 ½ cups chicken stock
    • 1 tablespoon Dijon mustard
    • 2 tablespoons cold salted butter
    • 2 tablespoons fresh lemon juice, (from 1 lemon)
    • 1 tablespoon chopped fresh tarragon leaves
    • ¼ cup capers, drained
    • 2 bunches curly kale, stemmed and roughly chopped
    • 1 (13.5-ounce) can cannellini beans, drained and rinsed

    Method

    1. In a small bowl, combine the paprika, salt, and pepper. Pat the chicken dry and season all over with the paprika mixture.

    2. Heat the olive oil in a large skillet or braiser over medium-high heat. Once the oil is glistening, working in batches, add the chicken skin sides down. Cook until the skin is golden brown and crisp, about 5 minutes. Flip and continue cooking until just browned, about 3 minutes more. Transfer to a plate and continue with the remaining chicken.

    3. Once the chicken is done, reduce the heat to medium. Add the shallot and cook, stirring often, until just tender, about 4 minutes. Add 1 cup of the chicken stock and the mustard. Bring to a simmer, scraping up any brown bits as you stir, until the sauce is reduced and thick enough to coat the back of a wooden spoon, about 5 minutes.

    4. Remove the skillet from the heat and slowly whisk in the cold butter. Once the butter is melted, stir in the lemon juice, tarragon, and capers. Add the kale and beans and toss until coated and the kale is wilted. Return the chicken to the pan, nestling it in.

    5. Pour the broth over the chicken, cover, and bring to a simmer over low heat. Cook until the internal temperature of the chicken reaches 165°F on a meat thermometer, about 35 minutes.


    Note: For extra crispy skin, turn on the broiler with a rack in the center position. Broil until the skins brown and start to bubble, about 3 minutes.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 584
    • Protein 62 g
    • Carbohydrates 29 g
    • Total Fat 29 g
    • Dietary Fiber 5 g
    • Cholesterol 319 mg
    • sodium 861 mg
    • Total Sugars 2 g

    One-Pot Braised Chicken with Kale and White Beans

    Questions & Reviews

    Join the discussion below.

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    • Marie

      Can I freeze this

      Yes!

    • Annie

      Could I use chicken breast? I’m not a fan of chicken thighs even though I know they are moist, flavorful even more nutrient rich. And not a fan of chicken skin and fat it imparts. Just wonder if it would be too dry

      You can, it will cook much faster than then chicken thighs so check the internal temp after 15-20 minutes. Remove it when it reaches 165F internal temp. Hope you enjoy Annie!

    • Halie

      They don’t sale fresh tarragon at our store. Should I substitute it with something else or will it make a big difference leaving it out?

      You should be fine to leave it out or you could sub with fresh oregano. Hope you enjoy Halie

    • Josie

      Can I use boneless chicken breast with this recipe?

      Sure, it won't need to cook as long though. Make sure to stop cooking when the chicken is 165F internal.

    • Susan

      Would this work with skinless boneless thighs

      Yes, but it won't need to cook as long and you won't need to sear it as long. Just give it a quick sear on both sides then in step 8. Check the temp after 20 minutes and see if it's done and then continue cooking for a few minutes from there if it's not quite done.

    • Tina

      Awesome recipe! I added 1/4 cup white wine in addition to the lemon juice and it was good.
      Shared with several people and will make this again.

      Thanks Tina, we are so glad you loved it!

    • Lisa

      So easy and delish! No tarragon in Raleigh either so I bought the poultry mix (sage, rosemary, and thyme). Also, could only find smoked paprika in my cabinet—so went a little light on that. Lastlly, only boneless/skinless chicken thighs in the market. STILL delicious. This is a very forgiving recipe! It’s good today and I’ll try again later with the proper ingredients.. Thanks!

      Thanks Lisa, so happy you loved it!

    • Shan

      This dish is one of my favorites. It’s my go to meal train dish because it’s nourishing and full of fiber and nutrients but also sooo delicious on mashed potatoes. I always get so many compliments! I just use boneless skinless thighs and sear for 2 mins each side and then braise for like 15 mins max. It’s perfect. Thank you for the recipe. I often make eggs and braised beans and kale for breakfast now too.

      Thanks Shan, we are so glad you loved it!

    • Anne

      Great dish. Comes out perfect everytime.

      Thanks Anne, we are so happy you love it!

    • Cassie

      Delicious! I made a couple changes, but I’ll be making this again and again!

      I added garlic powder and turmeric to the rub, I also added a few gloves of garlic after the shallot and deglazed with a 1/2 cup of sherry, before adding the chicken broth. I also didn’t have the tarragon, but it still was so flavorful and delicious.

      Thanks Cassie, we are so happy you loved it!