Pan-Seared Boneless Chicken Thighs with Broad Bean Ragout

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared chicken thighs served atop a fragrant ragout of broad beans, tomatoes, and fresh herbs. This Mediterranean-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken thighs, broad beans (fresh or frozen), olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 5-6 minutes until golden and crisp, then flip and cook another 4-5 minutes until cooked through. Remove chicken and keep warm.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and sauté 3 minced garlic cloves and 1 finely chopped shallot over medium heat for 2 minutes until fragrant and translucent.
  3. Step 3: Add 1 cup halved cherry tomatoes and 1 cup shelled broad beans to the skillet, stir well, and cook for 3 minutes until tomatoes soften.
  4. Step 4: Pour in 1/4 cup water and sprinkle 1 tsp chopped fresh thyme. Reduce heat to low and simmer for 5 minutes until the sauce thickens and beans are tender.
  5. Step 5: Finish ragout with 1 tbsp fresh lemon juice. Plate the broad bean ragout and top with the seared chicken thighs. Serve immediately.

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