Chicken Thighs with Potatoes and Beans

posted by Teri Turner on Jan 21, 2026 4 comments »

Make these Chicken Thighs with Potatoes and Beans for a delicious weeknight dinner. Parboil the potatoes and carrots, then cook everything in the same skillet!

chicken thighs with potatoes and beans in a skillet

Table of Contents

A Note from Teri on Chicken Thighs with Potatoes and Beans

This chicken thighs with potatoes recipe is going to be on repeat for delicious weeknight eating. This recipe first came to be because Roy was looking to throw something together on a Saturday night. It was basically a clean out the fridge kind of meal that turned into something so luscious and amazing. We had our young friend, A’nyah, over that night. Roy and I are teaching A’nyah about cooking, and she and Roy really brought this dish together.

This dinner is packed with protein from the chicken and beans, so you’ll be full and satiated. Beans are such a magic elixir of their own because they offer fiber, protein, vitamins, and minerals that make you feel amazing when you eat them.

After you parboil the vegetables, everything comes together in one pan to create a perfect blend of flavors. Get the chicken nice and crispy, then cook your leeks, vermouth and chicken stock. Add in the vegetables and beans, then nestle your chicken back in the pan and bake. While it bakes, the flavors combine beautifully to make the most delicious dinner.

At the end, you’ll add some butter and parmesan which simply takes the dish to the next level. It’s absolutely divine.

the ingredients for chicken thighs with potatoes and beans in small bowls

Ingredients and Variations

Carrots
Potatoes
Skin on, bone-in chicken thighs – you could do boneless but they must have the skin
Kosher salt
Freshly ground black pepper
Olive oil
Leeks
Dry vermouth
White beans
Chicken stock
Butter
Parmesan cheese
Fresh parsley

We cut the potatoes into larger wedges in our dish, but you can absolutely cut them into smaller bites if you prefer.

How to Make Chicken Thighs with Potatoes

chicken thighs skin side down in a cast iron skillet

Step One: Parboil Vegetables and Sear Chicken

Preheat the oven to 375F. Bring a pot of water to a boil. Once boiling, add carrots and cook for 2 minutes; remove and set aside. To the same pot of boiling water, add the potatoes and cook until just tender. Drain and set aside.

Season the chicken with salt and pepper on both sides. Place chicken skin-side down in a cold, oven-safe skillet with no oil and turn the heat to medium. Cook for 5–10 minutes, until the skin is golden brown and crisp. Flip the chicken pieces and cook for about 2 minutes. Remove chicken from the pan and set aside.

beans, carrots and potatoes in a cast iron skillet

Step Two: Cook Leeks and Add Vegetables to Pan

Add olive oil to the pan along with the leeks and cook until softened, about 5-7 minutes. Add the vermouth and cook until the alcohol has burned off, about 1 minute, then add the reserved carrots and potatoes, along with the beans. Season with a pinch of salt.

Add the chicken stock and bring to a bubble.

chicken thighs with potatoes in a cast iron skillet in the oven

Step Three: Bake and Enjoy

Nestle the reserved chicken pieces on top of the vegetables; pour in any of the juices from the reserved chicken. Transfer pan to the oven and bake for 30-35 minutes. Remove the pan from the oven. Take the chicken out of the skillet and set aside briefly. To the pan, add butter and Parmesan cheese, and stir until melted and combined.

Return the chicken to the pan, spoon some sauce over the top, and garnish with parsley. Serve directly from the skillet at the table.

Try These Other Chicken Recipes

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