One-Pot Chicken With Greens and Beans

Name: One-Pot Chicken With Greens and Beans
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 ½ to 2 pounds boneless, skinless chicken thighs; Kosher salt and black pepper; 3 tablespoons olive oil; 1 yellow onion, halved and thinly sliced; 1 large bunch Swiss chard; 1 bunch parsley; 1 (15-ounce) can white beans, rinsed; 2 limes, plus lime wedges for serving; Cooked rice, for serving

By Cybelle Tondu

Published September 17, 2025

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Ready In: 35 min
Rating: 4(7)
Comments: Read comments

This surprisingly quick one-pot chicken braise leans on the tartness of lime juice to brighten shredded chicken thighs, well-cooked Swiss chard, white beans and parsley. While the chicken browns deeply on one side, the chopped greens, onion and beans are piled into the pot and wilt, absorbing the rising heat and bubbling fat. Everything gets stirred together with a generous squeeze of lime juice and simmers until the chicken shreds easily. With minimal prep and cleanup, this recipe is also versatile: The chard and parsley can easily be substituted with other vegetables and herbs, like spinach and dill.

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Ingredients

Yield:4 servings

1 ½ to 2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
3 tablespoons olive oil
1 yellow onion, halved and thinly sliced
1 large bunch Swiss chard
1 bunch parsley
1 (15-ounce) can white beans, rinsed
2 limes, plus lime wedges for serving
Cooked rice, for serving

Ingredient Substitution Guide

Preparation

Step 1
Heat a large pot or Dutch oven over medium-high. Pat chicken dry and season all over with 2 teaspoons salt and black pepper to taste.
Step 2
Add 1 tablespoon of the oil to the pot and, once it’s hot, place the chicken in the pot in a single layer. As the chicken starts to cook, scatter the onion over the chicken. Cook, undisturbed, until chicken is browned on the bottom and releases easily from the pot, about 7 minutes.
Step 3
Meanwhile, separate the chard stems from the leaves. Chop the stems into 1-inch pieces and sprinkle on top of the chicken and onion. Roughly chop or tear the chard leaves and parsley (including tender stems).
Step 4
Nudge each chicken thigh to ensure nothing is sticking, reduce heat to low, then top with chard leaves and parsley (no need to stir in). Pour in ½ cup water and sprinkle with a large pinch of salt. Cover the pot and cook for 15 to 20 minutes, until the chicken shreds easily. Use tongs or two forks to shred the chicken directly in the pot.
Step 5
Stir in the white beans, remaining 2 tablespoons olive oil, and the grated zest and juice of 2 limes. Simmer, uncovered, stirring occasionally, until everything starts to come together and most of the liquid has evaporated, 5 to 10 minutes. Taste and adjust seasoning with more salt and pepper. Serve over rice with lime wedges alongside.