Pan Roasted Chicken and Cannellini Beans with Arugula

Pan Roasted Chicken and Cannellini Beans with Arugula
  • Prep Time: 15
  • Total Time: 45
  • Servings: 2-3

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About this Recipe

Pan Roasted Chicken Thighs marinated with white wine, fresh thyme and lemon juice


1 Package Maple Leaf® Prime® Naturally Chicken Thighs
1 tbsp (15 mL) Olive oil
Salt and pepper
2 to 3, Sprigs thyme, divided
.25 cup (60 mL) White wine
0.33 cup (80 mL) Chicken broth
1 (14 oz/398 mL) Can cannellini beans (white kidney beans), drained
1 tbsp (15 mL) Lemon juice
1 tsp (5 mL) Honey
2 cups (500 mL) Arugula


PREHEAT oven to 375°F (190°C).

TOSS chicken in olive oil and season with salt and pepper. Place in an ovenproof skillet along with 1-2 sprigs of fresh thyme. Roast in preheated oven for 30 minutes or until crispy and the internal temperature of the chicken reaches 185°F (85°C). Remove chicken from the pan, set aside and keep warm.

HEAT same skillet over medium-high heat. Pour in wine and using a wooden spoon, scrape up any bits from the bottom of the pan. Add chicken broth and cannellini beans. Stir in lemon juice, honey and remaining fresh thyme. Season with salt and pepper. Add arugula and cook for 2-3 minutes or until wilted. Place chicken back in the pan on top of the mixture and serve right from the pan.


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