Dutch Oven Tuscan Chicken With White Beans and Spinach

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 1/2 cups low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 small rosemary sprig
• 1/4 tsp red pepper flakes (optional)
• 5 oz baby spinach
• 1/3 cup heavy cream (optional)
• 1/2 cup finely grated Parmesan, plus more to serve
• 1 tbsp lemon juice

Do This

• 1. Heat oven to 375°F. Pat chicken dry; season with salt and pepper, then dust with flour.
• 2. Brown chicken skin-side down in a Dutch oven with olive oil (8–10 minutes total). Remove to a plate.
• 3. Sauté onion (4 minutes), then garlic (30 seconds). Stir in tomato paste (1 minute).
• 4. Add tomatoes, beans, broth, and herbs; scrape up browned bits and bring to a simmer.
• 5. Nestle chicken back in; cover and bake 25 minutes, then uncover and bake 10 minutes more (to 175°F for thighs).
• 6. Stir in spinach to wilt, then Parmesan, lemon juice, and optional cream. Taste and adjust seasoning; serve hot.

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Why You’ll Love This Recipe

• One pot, big payoff: a Dutch oven does the searing, simmering, and braising.
• Cozy and hearty: creamy white beans and tender chicken turn the sauce into a full meal.
• Bright Tuscan flavor: tomatoes, herbs, Parmesan, and lemon keep it rich but not heavy.
• Weeknight-friendly: mostly hands-off once it goes into the oven.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, 5 oz baby spinach, 1 lemon, 1 rosemary sprig (or use dried)
• Dairy: Parmesan cheese (at least 1/2 cup finely grated), heavy cream (optional)
• Pantry: olive oil, all-purpose flour, 1 (14.5 oz) can diced tomatoes, 2 (15 oz) cans cannellini beans, low-sodium chicken broth, tomato paste, dried oregano, dried thyme, red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

Chicken

• 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
• 1 1/2 tsp kosher salt (plus more to taste at the end)
• 1/2 tsp freshly ground black pepper
• 2 tbsp all-purpose flour (for light dredging)
• 2 tbsp olive oil

Tuscan Tomato-Bean Braise

• 1 medium yellow onion, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes (with juices)
• 2 (15 oz / 425 g each) cans cannellini beans, drained and rinsed
• 1 1/2 cups (360 ml) low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 small rosemary sprig (or 1/2 tsp dried rosemary)
• 1/4 tsp red pepper flakes (optional)

To Finish

• 5 oz (142 g) baby spinach
• 1/3 cup (80 ml) heavy cream (optional, for a silkier sauce)
• 1/2 cup (50 g) finely grated Parmesan cheese, plus more for serving
• 1 tbsp (15 ml) fresh lemon juice

Step-by-Step Instructions

Step 1: Preheat and prep the chicken

Place a rack in the center of the oven and preheat to 375°F (190°C). Pat the chicken thighs very dry with paper towels (dry skin browns better). Season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Sprinkle 2 tbsp flour over the chicken and rub it around to create a thin, even coating. This helps with browning and lightly thickens the sauce later.

Step 2: Brown the chicken for deep flavor

Set a 5–6 quart Dutch oven over medium-high heat. Add 2 tbsp olive oil and heat until it shimmers.

Add the chicken skin-side down in a single layer. Sear without moving until the skin is deep golden and releases easily, about 6–7 minutes. Flip and sear the second side for 2–3 minutes. Transfer chicken to a plate. (The chicken will finish cooking in the oven.)

Step 3: Sauté the aromatics

Reduce heat to medium. If the pot looks dry, add 1 tsp more olive oil (optional). Add the diced onion and cook, stirring and scraping the pot bottom, until softened, about 4 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds.

Step 4: Build the Tuscan braising liquid

Stir in 1 tbsp tomato paste and cook, stirring constantly, for 1 minute to caramelize it slightly.

Add the diced tomatoes, cannellini beans, and 1 1/2 cups chicken broth. Stir well, scraping up the browned bits (they’re pure flavor). Mix in 1 tsp oregano, 1 tsp thyme, the rosemary sprig, and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer.

Step 5: Nestle and bake until tender

Turn off the stove. Nestle the browned chicken thighs into the bean-tomato mixture, skin-side up, so the skin stays above the liquid as much as possible.

Cover with a lid and bake for 25 minutes at 375°F (190°C).

Remove the lid and continue baking for 10 minutes to reduce the sauce slightly and re-crisp the skin.

Chicken thighs are best when tender; aim for an internal temperature of 175°F (79°C) in the thickest part (at least 165°F / 74°C for food safety).

Step 6: Wilt spinach and finish the sauce

Carefully remove the Dutch oven from the oven. Transfer the chicken to a clean plate (just for a moment) so you can finish the sauce.

Stir the spinach into the hot beans and tomatoes in handfuls until fully wilted, about 1–2 minutes. Stir in the heavy cream (if using), then add the 1/2 cup grated Parmesan and stir until melted and glossy.

Stir in 1 tbsp lemon juice. Taste the sauce and adjust with more salt and pepper as needed.

Step 7: Serve

Return the chicken to the pot and spoon the beans and sauce around it. Let it rest for 5 minutes so everything settles and thickens slightly.

Serve each portion with a generous scoop of white beans, tomatoes, and spinach, and finish with extra Parmesan. This is excellent with crusty bread, mashed potatoes, polenta, or rice to soak up the sauce.

Pro Tips

• Dry skin is the secret: pat the chicken dry thoroughly before seasoning so it browns instead of steaming.
• Don’t rush the sear: wait until the chicken releases easily from the pot; that’s how you get deep golden skin without tearing.
• Keep skin above the liquid: nestling chicken skin-side up helps it stay crisp while the meat braises.
• Control thickness: if you want a thicker sauce, lightly mash about 1/2 cup of the beans against the side of the pot before adding spinach and cheese.
• Parmesan last: add it off the heat (or after baking) so it melts smoothly instead of clumping.

Variations

• Boneless, skinless option: use 2 lb boneless, skinless chicken thighs. Sear 3 minutes per side, then bake covered for 18 minutes and uncovered for 8 minutes, or until 175°F.
• Add more vegetables: stir in 1 cup chopped roasted red peppers with the tomatoes, or add 8 oz sliced mushrooms when sautéing the onion.
• Dairy-free: skip the cream and Parmesan; finish with an extra 1 tbsp olive oil and a little more lemon for richness and brightness.

Storage & Make-Ahead

Cool leftovers to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the chicken reaches 165°F (74°C), adding a splash of broth to loosen the sauce if needed. For best texture, store chicken and beans together so the chicken stays moist.

To make ahead: you can cook the dish completely up to 1 day in advance, refrigerate, then reheat covered at 325°F (163°C) for 20–25 minutes (or until hot throughout). Add spinach during reheating if you prefer it brighter and greener.

Nutrition (per serving)

Approximate per serving (1 chicken thigh plus beans and sauce): 560 calories, 41 g protein, 28 g fat, 38 g carbohydrates, 10 g fiber, 980 mg sodium. Values vary by brand and exact portion sizes.