One-Pot Lemon-Dill Chicken and White Beans
Tender chicken thighs simmer in a bright lemon-dill broth with cannellini beans and baby potatoes. This mediterranean-inspired one pot ready in about 50 minutes pairs skin-on, bone-in chicken thighs, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, skin-on, bone-in chicken thighs
- 1 tbsp olive oil
- 1 medium, diced yellow onion
- 2 medium, sliced into 1/4-inch rounds carrots
- 1 lb, halved baby potatoes
- 1 can (15 oz), rinsed cannellini beans
- 2 cups chicken broth
- 1, zest and 2 tbsp juice lemon
- 2 tbsp, chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 4-5 minutes per side until golden brown; remove and set aside.
- Step 2: Add diced onion and carrots to the pot, cooking for 3 minutes until softened. Stir in sliced baby potatoes and cook for 2 more minutes.
- Step 3: Return chicken to the pot, add rinsed cannellini beans, 2 cups chicken broth, lemon zest, 2 tbsp lemon juice, and 2 tbsp chopped dill. Bring to a gentle simmer, cover, and cook for 25 minutes until chicken is cooked through and potatoes are tender.
- Step 4: Remove chicken, slice, and return to the pot. Simmer uncovered for 5 minutes to thicken the sauce slightly, then adjust seasoning if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Dill Chicken and White Beans take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lemon-Dill Chicken and White Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Lemon-Dill Chicken and White Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lemon-Dill Chicken and White Beans for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Lemon-Dill Chicken and White Beans?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many one pot recipes and this is hands down the best.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
