YOUR SOLIN GENERATED RECIPE
Seared Chicken Thighs with Creamy Garlic White Beans and Asparagus
Savor the rich flavors of seared chicken thighs paired with a silky, creamy white bean sauce subtly accented by garlic and lemon. Crisp asparagus adds a perfect burst of color and texture, making this comforting yet refined dinner both satisfying and balanced.
INGREDIENTS
2 pieces chicken thighs (100g each, skinless, boneless)
1 cup cannellini beans (white beans), drained
1 bunch asparagus (about 8 spears)
3 cloves garlic
1/2 cup low-sodium chicken broth
2 tbsp heavy cream
1 tbsp olive oil
1 tbsp lemon juice
Salt & Black Pepper to taste
PREPARATION
Pat the chicken thighs dry and season both sides generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear for about 4-5 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
Add the low-sodium chicken broth and stir, scraping up any browned bits from the skillet.
Stir in the cannellini beans and allow them to warm through, then gently mash a few of the beans with the back of a spoon to create a creamy texture.
Mix in the heavy cream and lemon juice. Adjust seasoning with salt and pepper as needed and let the sauce simmer for an additional 2 minutes.
In a separate pan, lightly steam or sauté the asparagus until just tender, about 3-4 minutes.
Return the seared chicken thighs briefly to the skillet to coat them in the creamy bean sauce and heat through.
Plate the chicken thighs topped with a generous scoop of creamy white bean sauce alongside the tender asparagus. Serve immediately.