Smoky Paprika Chicken Thighs with White Beans and Kale

This one-pan dinner delivers deep, smoky flavor without any fuss. Bone-in, skin-on chicken thighs are seared until golden and crisp, then simmered gently in a smoked paprika-spiked tomato broth that turns rich and savory as it reduces. Creamy white beans soak up all that smoky, garlicky goodness, while ribbons of kale wilt into the sauce at the last minute for a pop of color and nutrition. It's rustic comfort food that happens to be naturally gluten-free and packed with protein and fiber. Perfect for a weeknight when you want something that feels indulgent but comes together in under 40 minutes with minimal cleanup, this dish is built entirely from naturally gluten-free ingredients: fresh chicken, canned beans, canned tomatoes, kale, and pantry spices. Just double-check your broth and canned goods are labeled gluten-free, since some brands add gluten-containing thickeners. Serve it straight from the skillet with a wedge of lemon and, if you like, a side of gluten-free crusty bread or rice to soak up the extra broth.

Ingredients

• 6 piecebone-in, skin-on chicken thighs, about 2 to 2.5 lbs total
• 1 teaspoonkosher salt
• 0.5 teaspoonblack pepper
• 1 tablespoonolive oil
• 1 mediumyellow onion, diced
• 4 clovegarlic, minced
• 2 tablespoonsmoked paprika, ensure gluten-free labeled
• 1 can (14.5 oz)crushed tomatoes, check label for gluten-free certification
• 1 cupgluten-free chicken broth
• 2 can (15 oz)cannellini beans, drained and rinsed
• 5 cupkale, stemmed and roughly chopped
• 1 wholelemon, cut into wedges, for serving
• 2 tablespoonfresh parsley, chopped, for garnish

Method

No instructions listed.