Pan Seared Chicken w. Butter Beans & Leeks

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Written By Jackie Le

pan seared chicken with butter beans and leeks is the kind of dinner that feels like a restaurant dish but is really just one pan doing all the work 🍗🧈 crispy skin chicken thighs finished under the broiler, served over leeks and butter beans simmered down with white wine and dijon. cozy, a little fancy, and worth every step. 🫶

Ingredients

Chicken

  • 4 deboned, skin-on chicken thighs

  • salt and pepper, to taste

  • 1½ tbsp butter

  • ½ tsp oregano

  • 2 cloves garlic

Butter Beans & Leeks

  • 2 leeks, sliced

  • 1 shallot, sliced

  • 3 cloves garlic, minced

  • salt, to taste

  • ½ tsp oregano

  • ½ tsp red pepper flakes

  • ¼ cup white wine

  • 1 can butter beans, drained

  • 1 tbsp dijon mustard

  • ¼ cup water

Serves 2

Prep time ~15 mins

Cook time ~30 mins

Cooking Instructions

WASH YOUR VEGGIES

  • Wash and prep your veggies and herbs before getting started.

Prep the oven

  • Preheat oven to 400°F.

Sear the chicken

  • Pat chicken thighs dry and season with salt and pepper.

  • Heat a large oven-safe skillet over medium-high heat. Sear chicken skin side down for 10 minutes, until deeply golden and crispy.

  • Flip the chicken, then add butter, oregano, and 2 cloves garlic to the pan. Baste the chicken with the melted butter for 1-2 minutes.

Finish in the oven

  • Transfer the chicken to a baking sheet and finish cooking in the oven for 5 minutes.

  • Broil on high for 5 minutes for extra crispy skin. Remove and set aside.

Cook the leeks and beans

  • In the same skillet with the chicken drippings, add leeks, shallot, salt, and red pepper flakes. Cook for 5-6 minutes, until softened.

  • Add white wine and reduce for 5 minutes.

  • Add butter beans and stir, letting it simmer for 2-3 minutes.

  • Stir in dijon mustard, then add water and stir to combine.

Assemble

  • Spoon the leek and butter bean mixture onto plates and top with the pan seared chicken thighs. Serve immediately.

Tips & Notes

  • Don't move the chicken while it sears — letting the skin sit undisturbed is what makes it crispy.

  • The broil at the end is what takes the skin from good to shatteringly crispy, don't skip it.

  • Make sure to slice your leeks thoroughly and rinse them well — sand and grit like to hide between the layers.

  • No white wine on hand? Chicken stock works as a substitute.

Jackie Le
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