Smoky Paprika Chicken & White Bean Stew

This one-pot wonder is exactly what you need after a long day — tender chicken thighs simmered in a smoky, garlicky broth with creamy white beans and wilted spinach. Everything comes together in a single Dutch oven, which means big flavor and minimal cleanup. It's the kind of meal that makes your whole kitchen smell incredible and has everyone asking for seconds.

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

Ingredients

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

Directions

1. Pat chicken thighs dry and season both sides generously with salt, pepper, and smoked paprika.
2. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken skin-side down and sear without moving for 5 minutes until golden brown, then flip and cook 3 more minutes. Transfer to a plate.
3. Reduce heat to medium and add garlic to the same pot, stirring for 30 seconds until fragrant.
4. Pour in the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot.
5. Stir in the cannellini beans and dried thyme, then nestle the seared chicken thighs back in skin-side up.
6. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until chicken is cooked through and reads 165°F internally.
7. Uncover the pot, stir in the baby spinach, and let it wilt for 1 to 2 minutes. Taste the broth and adjust seasoning before serving straight from the pot.

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