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Chicken Thighs with Broccoli & Cannellini Beans

Chicken Thighs with Broccoli and Cannellini Beans

Chicken Thighs with Broccoli & Cannellini Beans

Sometimes pretty good things result from just grabbing what you have on hand and going for it. I suggest using bone-in chicken thighs with broccoli and cannellini beans. Even my husband, who prefers white meat, and definitely boneless, had to admit that this was more flavorful instead of my usual boneless chicken thighs – thanks Char! So, I knew I had the chicken thighs, and I needed to cook them – the other items were on hand and I improvised with them, so check the notations for subs that you might have to use. This is a hearty, satisfying cold weather meal! Choose your fav Cultivated Tree Olive Oil to use – any EVOO, Tuscan Herb Infused or Garlic Infused are great choices!

Chicken Thighs with Broccoli and Cannellini Beans

Hearty cold weather meal that you can start on the stove-top and finish in the oven!

Course Entre
Cuisine American, Italian, Mediterranean
Keyword Beans, Broccoli, Chicken
Prep Time 10 minutes
Cook Time 37 minutes
Total Time 45 minutes


  • 2.5 – 3.5 LB Bone-in, Skin on Chicken Thighs (6-8 thighs) -worth the flavor to use bone-in
  • 3 Shallots chopped
  • 2 Cloves garlic – minced
  • 1-2 Lb Broccoli crowns – cut to even sizes & par-steam 3-4 min see below instruction
  • 2-4 Tbsp Cultivated Tree Olive Oil – EVOO, Garlic Infused or Tuscan Herb Infused
  • 1/4 Cup Creme Fraiche -see below adjustments but this is great!
  • 1/4 Cup Dry white wine – and then serve with meal
  • 1/2 Cup Whole milk – or see note -use 1/4 Heavy Whipping Cream + 1/2 cup Chicken stock if you don't have creme fraiche and then skip the whole milk.
  • 1 Tsp Dried oregano
  • 1 Tsp Dried Basil
  • 1/2 Tsp Sea Salt
  • 1/2 Tsp Fresh ground pepper
  • 1/2 Cup Finely grated Parmesan cheese
  • 15oz Can Cannellini Beans – rinsed


  1. Starting Notes: I used a large cast iron skillet for this dish; but I par-steamed the broccoli as I was searing the chicken. Steaming it for 3-4 minutes leaves it crunchy and then it will finish cooking in the cast iron skillet with everything else.

  2. Preheat the oven to 400°F with rack in the middle & Preheat a cast iron skillet to Med High heat. Take the time to preheat your pan to create a nice sear for the chicken without it sticking – don't add your oil until it is hot and you are ready to sear.

  3. Pat the Chicken Thighs dry and season with salt and fresh ground pepper.

  4. In the preheated skillet add 2 Tablespoons of Cultivated Tree Olive Oil (EVOO, Garlic Infused or Tuscan Herb Infused) Add the Chicken skin side down and saute for 5-7 minutes. They should release from the pan easily when ready to flip. Turn and saute for 3-4 minutes & remove from the pan to a plate for next steps.

  5. Turn the heat down to Medium – add the remaining Olive Oil and saute the shallots until tender – about 4 minutes. Add the garlic and stir until fragrant.

  6. Add the Creme Fraiche and whole milk (or other combo from note) – stirring well to combine. Add the wine, dried herbs and Parmesan cheese and mix well. Turn heat source off. You can adjust your salt/pepper seasoning at this point. Add in the rinsed Cannellini beans and gently stir to combine.

  7. Add back the chicken thighs with skin side up and arrange par steamed broccoli around chicken. Bake in the oven for 25 minutes – take out and let it all rest for an additional 5 minutes. Plate and serve.