One-Pan Lemon Garlic Chicken with Spinach & White Beans

This cozy one-pan lemon garlic chicken is packed with tender chicken, creamy white beans, and fresh spinach for a delicious iron-rich meal the whole family can enjoy. A squeeze of fresh lemon ads bright flavor and vitamin C, which helps your body absorb the plant-based iron from the beans and spinach. Best of all, everything comes together in one pan for an easy, nourishing dinner with minimal cleanup.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 can (15 oz) cannellini or Great Northern beans, drained and rinsed
• 4 cups fresh spinach
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 cup low-sodium chicken broth
• Juice of 1 lemon
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• Fresh parsley and lemon slices for serving

Instructions

1. Season the chicken thighs with paprika, oregano, salt, and black pepper.
2. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for about 4–5 minutes per side, until nicely browned. Remove the chicken from the skillet and set aside.
3. Add the diced onion to the same skillet and cook for 2–3 minutes until softened. Add the garlic and cook for about 30 seconds, until fragrant.
4. Stir in the white beans and chicken broth.
5. Return the chicken to the skillet. Cover and simmer for about 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Add the fresh spinach and gently stir it into the beans and broth until wilted.
7. Squeeze the fresh lemon juice over everything and gently stir.
8. Garnish with fresh parsley and lemon slices, then serve warm.

Iron Tip

White beans and spinach provide plant based iron, while chicken adds additional iron and protein. Pairing these foods with fresh lemon provides vitamin C, which can help your body absorb more of the plant-based iron in your meal.