Lemony Chicken with Beans
A Bright, Comforting One-Pan Dinner
When you want something hearty yet fresh, this Lemony Chicken with Beans is the perfect choice. It’s a simple one-pan meal that combines tender golden chicken with creamy beans, garlic, onion, and a burst of citrus. The lemon slices infuse the broth with brightness, making the dish both comforting and refreshing. Plus, it all comes together with just a handful of pantry staples.
Home Recipes
Lemon
Chicken
Mediterranean
Beans
Video
Ingredients
Steps to make it
Nutrition Facts
Share this recipe
Comments
Main Course
Recipe Cuisine:
Mediterranean
Servings:
4 people
Preparation Time:
10 minutes
Cooking Time:
Growing up, my mom always said the best meals were the ones that looked after you as much as you looked after them.
This Lemony Chicken with Beans reminds me of that. It’s simple, nourishing, and always feels like home—especially on nights when I want something cozy but not heavy. The beans soak up all the garlicky, lemony goodness, while the chicken stays tender and full of flavor. It’s the kind of dish that takes little effort but delivers big comfort every time.
It's a twist on the baked version of our Lemon Chicken.
Step by Step Recipe Instruction Video:
Ingredients:
- 4 bone-in, skin-on chicken thighs (about 1 ½ lbs / 680 g)
- 2 tablespoons (30 ml) olive oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 garlic cloves, minced
- 2 cans (15 oz / 425 g each) white beans, drained and rinsed
- 1 cup (240 ml) chicken broth (or water)
- 1 lemon, thinly sliced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish (optional)
Steps to make it:
Instructions
- Brown the chicken – Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then sear skin-side down for 5–7 minutes until golden brown. Flip and cook another 3–4 minutes. Remove chicken to a plate.
- Sauté the aromatics – In the same pan, add the onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds, until fragrant.
- Add the beans and liquid – Stir in the beans, then pour in the water or broth. Scrape the bottom of the pan to release any browned bits.
- Return the chicken – Nestle the chicken thighs back into the pan, skin-side up. Arrange lemon slices around and on top of the chicken.
- Simmer – Cover and cook over medium-low heat for 20–25 minutes, until the chicken is cooked through (internal temp 165°F / 74°C).
- Serve – Taste the broth and adjust seasoning with salt and pepper. Sprinkle with fresh parsley and serve warm with crusty bread or rice.
Tip: For extra brightness, squeeze a little fresh lemon juice over the dish right before serving.
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
Serving Ideas
This dish is cozy enough for a weeknight dinner but bright enough for entertaining. Try pairing it with:
- Crusty bread or garlic toast to soak up the lemony broth.
- Steamed rice or buttered couscous for a heartier meal.
- Simple green salad with a light vinaigrette to balance the richness.
- A crisp white wine like Sauvignon Blanc or Pinot Grigio for a refreshing match.
Tip for extra brightness: Squeeze a little fresh lemon juice over the top just before serving for an extra pop of flavor.
Did you make this recipe?
Please Tag us on Instagram:@laki_maikai
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
