This easy one pan dinner is filled with juicy chicken thighs, fresh zucchini, and creamy cannellini beans, all coated in a zesty lemon herb dressing. It’s simple, wonderfully bright and flavorful, and so easy to make with just one dish!
Top Reader Review
I made this for dinner tonight and it was outstanding!!!! Will definitely be making this again – so flavorful!!!
–
Lemon Herb Chicken Thighs with Zucchini and Cannellini Beans
I make my lemon butter chicken thighs all the time, and it’s shown me how perfectly the brightness of lemon complements rich thigh meat. But I wanted to make a more summer-y meal that felt fresh and healthy, and I think I found the ideal combo. Light and refreshing zucchini, creamy white beans, and zippy red onion mix well with the chicken thighs, and everything cooks in one pan for convenience! I made the lemon dressing with garlic and fresh herbs to give this chicken and zucchini recipe a zesty finish. Yum!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
One Simple Tip!
I always bring my chicken thighs to room temperature for 30-60 minutes before searing, and here’s why: cold chicken going into a hot pan releases more moisture, which prevents the skin from crisping properly. Letting it sit out a bit means more even cooking from edge to bone, deeper browning, and juicier meat. This simple technique really pays off!
Lemon Chicken Thighs with Zucchini Recipe
Equipment
- Oven-Safe Skillet
Ingredients
- 1½ pounds bone-in, skin-on chicken thighs (about 5-6 thighs*)
- 1 teaspoon sea salt (divided)
- 1 teaspoon ground paprika
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil (divided)
- 1 cup red onion (roughly chopped)
- 2 medium zucchini (quartered lengthwise and sliced into ¾-inch pieces)
- ¼ cup dry white wine (or chicken broth**)
- 1 clove garlic (grated or finely minced)
- 1 tablespoon lemon zest (from 1 lemon)
- 2 tablespoons lemon juice (from 1 lemon)
- 2 tablespoons chopped fresh herbs (parsley, dill, etc.)
- 15 ounces canned cannellini beans (1 can, drained and rinsed***)
Instructions
- Preheat the oven to 375°F and position a rack in the center.
- Pat the chicken dry and season both sides with ¾ teaspoon salt, plus all of the paprika, and black pepper.1½ pounds bone-in, skin-on chicken thighs, 1 teaspoon sea salt, 1 teaspoon ground paprika, ½ teaspoon ground black pepper
- Heat a large oven-safe skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat. Place the chicken skin-side down and cook for 4-6 minutes per side, or until deeply browned. Transfer to a plate.2 tablespoons olive oil
- Remove all but about 2 tablespoons of fat from the pan. Add the red onion and zucchini along with the remaining ¼ teaspoon salt. Sauté for 3-4 minutes, stirring occasionally, until slightly softened.1 cup red onion, 2 medium zucchini
- Pour in the wine and use a wooden spoon to scrape up any browned bits.¼ cup dry white wine
- Turn off the heat. Nestle the chicken and any accumulated juices back into the pan, skin-side up. Transfer the pan to the oven and roast for 15 minutes.
- Meanwhile, whisk together the garlic, lemon zest, lemon juice, herbs, and remaining tablespoon of olive oil in a small bowl.1 clove garlic, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons chopped fresh herbs
- Remove the pan from the oven. Stir the cannellini beans into the zucchini and onions, then return the pan to the oven for another 5 minutes, or until the chicken reaches 170°F, the skin is crisp, and the vegetables are tender.15 ounces canned cannellini beans
- Spoon the lemon-herb dressing over the vegetables and beans just before serving. Serve immediately while the chicken skin is still crispy.
Notes
- I like to bring my chicken thighs to room temperature for 30-60 minutes before searing them so they cook more evenly.
- Chicken thighs can differ quite a bit, so try to select ones that fit snugly in your pan. A tighter fit encourages even braising and keeps the sauce rich and concentrated.
- Some skin-on chicken thighs come with a flap of skin folded underneath. You can trim a little if it seems excessive, but don’t remove too much—the skin will shrink as it cooks, and keeping more on ensures a crisp, golden top that fully covers the meat.
- I like to crank up the heat a little bit (for just 1-2 min) before deglazing the pan with wine. The hotter the pan, the better this technique works.
- Stir the cannellini beans into the pan during the last 5 minutes. They’ll warm through without drying out or becoming too soft.
- Make sure to fully rinse the beans before adding them. Unrinsed, they are too salty!
- When checking your thighs for doneness, insert your thermometer into the largest thigh, avoiding the bone for an accurate read.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Lemon Chicken Thighs and Zucchini Step by Step
Prep: Gather the list of ingredients for this one pan chicken and zucchini recipe. Preheat your oven to 375°F and position a rack in the center. Chop the onion, slice the zucchini, mince the garlic, juice the lemon, then drain and rinse the cannellini beans.
Sear the Chicken: Pat 1½ pounds of bone-in, skin-on chicken thighs dry and season both sides with ¾ teaspoon salt, 1 teaspoon of ground paprika, and ½ teaspoon of ground black pepper. Then heat a large oven-safe skillet (I used an enameled cast iron braiser) over medium heat, and add 1 tablespoon olive oil, swirling to coat. Place the chicken thighs in the skillet skin-side down, and cook for 4-6 minutes per side, or until deeply browned. Transfer to a clean plate and set aside.
Sauté the Veggies: Next, remove all but about 2 tablespoons of fat from the pan. Add 1 cup of roughly chopped red onion and 2 quartered and sliced zucchini, along with the remaining ¼ teaspoon salt. Sauté for 3-4 minutes, stirring occasionally, until slightly softened. Pour in ¼ cup of dry white wine or chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits. These bits add lots of flavor back into the final dish.
Roast the Chicken: Turn off the heat, then nestle the chicken thighs and any accumulated juices back into the pan with the zucchini. Be sure to place them skin-side up. Transfer the pan to the preheated oven and roast for 15 minutes.
Make the Sauce: While the dish is in the oven; whisk together 1 grated clove of garlic, the juice and zest of 1 lemon (1 tablespoon of lemon zest + 2 tablespoons of lemon juice), 2 tablespoons of chopped fresh herbs, and the remaining 1 tablespoon of olive oil in a small bowl. For the herbs, a mix of parsley and dill keeps things bright, but basil works beautifully, too. For something a little punchier, try a combo of cilantro and parsley for a chimichurri-style finish.
Add the Beans: After 15 minutes, remove the pan from the oven. Stir in 15 ounces (1 can) of drained and rinsed cannellini beans with the zucchini and onions, then return the pan to the oven for another 5 minutes; or until the chicken reaches 170°F, the skin is crisp, and the vegetables are tender.
Dress the Chicken: Once cooked, spoon the lemon-herb dressing over the chicken, zucchini, and beans just before serving.
Serve: Serve this one pan dish immediately, while the chicken skin is still crispy. If you’re planning on having leftovers, I recommend saving the dressing for those portions and adding it once you’ve rewarmed everything.
How to Store, Freeze, and Reheat
Store leftover lemon chicken thighs with zucchini in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat the thighs in a 350°F Air Fryer for 5-10 minutes to re-crisp their skin. I recommend reheating the zucchini and cannellini beans in a skillet set over medium-low heat, then combining with the chicken before serving.
Leave a Reply