Smashed crispy chicken thighs with herby parmesan beans
- Anna Glover
Save recipe
Serves 2
Easy
Prep: 20 mins
Cook: 40 mins
A star rating of 4.8 out of 5.26 ratingsRate
loading...
Enjoy a smart dinner for two – chicken on a bed of creamy parmesan-flavoured cannellini beans and a rocket salad on the side. Drizzle over a pesto dressing, if you like
High-fibre
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Crusty bread
A star rating of 5 out of 5.28 ratings
Baked cheese bread flower
A star rating of 4.2 out of 5.5 ratings
Braised lettuce with peas
A star rating of 4.1 out of 5.12 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 large or 4 small chicken thighs
-
1 tbsp olive oil
-
1 rosemary sprig
-
2 thyme sprigs
-
15g parmesan
-
2 garlic cloves
-
400g can cannellini beans
-
100ml chicken stock
-
1 lemon
-
2 tbsp crème fraîche
-
2 handfuls of rocket
-
2 tbsp pesto
(optional)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal573
- fat34g
- saturates12g
- carbs22g
- sugars3g
- fibre9g
- protein42g
- salt1.24g
Ad
Method
-
step 1
Put the chicken thighs on a chopping board, skin-side down, and use a small knife to cut down around the bone to remove. Bash with a rolling pin under a piece of baking parchment a few times to flatten. Season well on both sides.
-
step 2
Heat a frying pan over a medium-high heat. Drizzle in ½ tbsp oil and fry the chicken thighs, skin-side down, for 8-10 mins until golden. Flip and cook for another 6-8 mins until crisp and cooked through. Use a chef’s press if you have one.
-
step 3
Meanwhile, pick and finely chop the rosemary. Pick the thyme leaves. Finely grate half the parmesan and shave the remaining on a veg peeler.
-
step 4
Once the chicken is cooked, remove from the pan and leave to rest. Lower the heat slightly and spoon out all but 1 tbsp fat. Grate the garlic into the fat and stir for 30 seconds, then add the beans along with their water, the stock and herbs. Simmer for about 5 mins until thickened slightly. Zest over the lemon and squeeze in half the juice. Add the grated parmesan and crème fraîche, then season.
-
step 5
Toss the rocket in a bowl with ½ tbsp oil, the shaved parmesan and a squeeze of lemon juice. Serve the smashed crispy chicken on top of the beans and spoon over the pesto, if using. Serve with the rocket and grind over some black pepper, if you like.
Recipe from Good Food magazine, August 2026
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.26 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...