Smoky Paprika Chicken & White Bean Pot

On those nights when you want something deeply satisfying without a mountain of dishes, this smoky paprika chicken delivers every time. Tender bone-in thighs braise right alongside creamy white beans and wilted spinach in a rich, garlicky tomato broth that practically makes itself. It's the kind of meal that tastes like it took hours but comes together in one humble pot in under 45 minutes.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) white cannellini beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 2 cups fresh baby spinach
• Salt and black pepper to taste

Directions

1. Pat chicken thighs dry and season all over with smoked paprika, garlic powder, salt, and pepper.
2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden and crispy, then flip and cook 2 more minutes. Transfer to a plate.
3. Reduce heat to medium and add minced garlic to the same pot, stirring for about 30 seconds until fragrant.
4. Pour in diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot.
5. Stir in the white beans, then nestle the seared chicken thighs back in skin-side up, making sure the skin stays above the liquid.
6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through and reads 165°F internally.
7. Stir in the baby spinach and let it wilt for 1 to 2 minutes. Taste the broth and adjust seasoning with salt and pepper before serving.

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