Lemon Chicken Thighs with Zucchini Recipe

overhead view of lemon chicken thighs with zucchini and cannellini beans in a skillet.

5 from 1 vote

Lemon Chicken Thighs with Zucchini Recipe

Lemon herb chicken thighs, fresh zucchini, and cannellini beans come together in under 1 hour for an easy one pan dinner!

Prep Time15

Cook Time40

Total Time55

Course: Dinner, Main Course

Cuisine: American

Servings: people

Calories: 551kcal

Author: Becky Hardin

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

*For boneless, skinless thighs (or breasts), reduce the oven time slightly since they cook faster. While you’ll miss out on crispy skin, the chicken will still take on plenty of flavor. No need to drain fat, but for richness, consider adding a small knob of butter or a splash of olive oil before serving.

**I like a Pinot Gris, Sauvignon Blanc, or unoaked Chardonnay.

***You can also use navy beans or Great Northern beans.

Tips:

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.

Make-Ahead: The lemon dressing can be made ahead and stored in the fridge for a few days, and the veggies can be chopped in advance. Otherwise, this dish is best prepared fresh; it comes together quickly and makes a great meal for company.

Storage: Store leftover lemon chicken and zucchini in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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