Chicken dinners are anything but boring and can be transformed with just a few ingredients. Try the Chicken-Tortilla Pie, the Smothered Green Chile Pepper Chicken, or the Mesquite-Smoked Beer Can Chicken to add bold new flavor to your dinner rotation. These streamlined recipes pair fresh ingredients with pantry staples for a quick and healthy take on chicken, so whatever style of dinner you’re craving, I have a quick, healthy chicken recipe that fits perfectly.
Crispy Chicken Thighs with White Beans
- 2 tablespoons olive oil, divided
- 4 skin-on, boneless chicken thighs (about 1 pound)
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 cup finely chopped red onion
- 1 Fresno pepper, thinly sliced
- 1 (15-ounce) can unsalted cannellini beans, undrained
- 1/3 cup prepared pesto
How to Make It
Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add chicken to pan, skin side down. Cook 2 minutes. Reduce heat to medium-high; place another heavy skillet, bottom-side down, directly onto chicken (if your skillet isn’t heavy, you can place 1 to 2 canned goods on top to weigh it down). Cook 5 minutes or until skin is crispy. Remove top skillet. Turn chicken over; cook 2 minutes or until done. Remove chicken from pan.
Return pan to high heat. Add remaining 1 tablespoon oil to pan. Add onion and pepper to pan; sauté 2 minutes or until lightly charred. Add beans to pan; cook 1 minute. Stir in remaining 1/2 teaspoon salt. Gently stir in pesto.
The fresh salsa called for here has a natural low-sodium advantage over bottled commercial salsa, but if you don’t want to make your own salsa, buy a container of fresh salsa from your grocery store deli section. It will also be lower in sodium than bottled salsa. A rotisserie chicken with the skin removed can be used for the shredded chicken breast, but keep in mind that this will increase the amount of sodium in the dish.
- 2 cups shredded cooked chicken breast
- 1/4 cup Fresh Salsa
- 1 cup spicy black bean dip (such as Guiltless Gourmet)
- 4 (8-inch) multigrain flour tortillas (such as Tumaro’s)
- 1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
- Cooking spray
How to Make It
Preheat oven to 450°.
Combine chicken and salsa in a medium bowl.
Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch spring form pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.