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Crispy Chicken Thighs with White Beans

Photo: Jennifer Causey; Styling: Claire Spollen


Serves 4 (serving size: 1 chicken thigh and about 1/2 cup bean mixture)

This method for cooking chicken--often referred to as "chicken under a brick"--creates a crispy skin coupled with a succulent interior.


  • 2 tablespoons olive oil, divided
  • 4 skin-on, boneless chicken thighs (about 1 pound)
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup finely chopped red onion
  • 1 Fresno pepper, thinly sliced
  • 1 (15-ounce) can unsalted cannellini beans, undrained
  • 1/3 cup prepared pesto

Nutrition Information

  • calories 423
  • fat 26.9 g
  • satfat 6.2 g
  • monofat 14.9 g
  • polyfat 3.3 g
  • protein 23 g
  • carbohydrate 22 g
  • fiber 8 g
  • cholesterol 96 mg
  • iron 3 mg
  • sodium 615 mg
  • calcium 224 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add chicken to pan, skin side down. Cook 2 minutes. Reduce heat to medium-high; place another heavy skillet, bottom-side down, directly onto chicken (if your skillet isn't heavy, you can place 1 to 2 canned goods on top to weigh it down). Cook 5 minutes or until skin is crispy. Remove top skillet. Turn chicken over; cook 2 minutes or until done. Remove chicken from pan.

  2. Return pan to high heat. Add remaining 1 tablespoon oil to pan. Add onion and pepper to pan; sauté 2 minutes or until lightly charred. Add beans to pan; cook 1 minute. Stir in remaining 1/2 teaspoon salt. Gently stir in pesto.