Skillet Chicken with Nduya, White Wine Sauce & Butter Beans

22 April 2025Saffron

Skillet Chicken with Nduja, White Wine Sauce & Butter Beans

Prep time: 15 minutes

Cook time: 1 hour

Serves:

Looking for a one-pot, chuck-it-all-in, easy weeknight dinner with hardly any washing up? Well then, look no further! This Skillet Chicken with Nduja, White Wine Sauce, and Butter Beans ticks all the boxes.

The chicken skin turns deliciously crispy, the meat stays juicy, the sauce is rich, spicy and saucy, and the butter beans soak it all up, becoming irresistibly soft and creamy. Honestly—what more could you ask for?

I served it with some roasted broccoli (the best way to eat those green little florets in my opinion) and it turned into a super satisfying and well-rounded meal.

Recipe inspired by fellow pincher A Pinch of Yum.

Why You’ll Love This Dish

✔️ One-pan magic = minimal cleanup
✔️ A great way to use Nduja for bold flavour
✔️ Comforting and hearty without being heavy
✔️ The white wine sauce + butter beans = dreamy combo
✔️ Easily adaptable with different greens or beans
✔️ Comes together in around 30 minutes

FAQs: Skillet Chicken with Nduja, White Wine & Butter Beans

What is Nduja?

Nduja is a spicy, spreadable pork sausage from Calabria, Italy. It adds a deep, smoky, spicy flavour and melts beautifully into sauces.

Can I use something else instead of Nduja?

Yes! If you can’t find Nduja, you can sub in chorizo, or even a dash of harissa or smoked paprika for a similar heat and richness. But smokey bacon fried until crispy will be amazing too!

What wine should I use for the sauce?

A dry white wine works best—think Sauvignon Blanc, Pinot Grigio, or Chardonnay. And if you wouldn’t drink it, don’t cook with it 😉

What can I serve with it besides broccoli?

Try steamed greens, crusty sourdough bread, roasted carrots, or even a simple green salad to balance out the richness.

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Skillet Chicken with Nduya, White Wine Sauce & Butter Beans

22 April 2025Saffron

Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Crispy skin, juicy meat, spicy nduja, creamy beans & a white wine sauce that dreams are made of. One pan. Barely any dishes. Maximum flavour.
Served with roasted broccoli (because, obviously).

Ingredients

4 chicken thighs, skin-on & bone-in
1/2 cup regular flour
2 tsp dried herbs like thyme, oregano or rosemary, whatever you have lying around
Salt & pepper
2 tbsp Olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
2-3 garlic cloves, minced
1-2 tsp Nduja, depending on heat preference
100 ml dry white wine, a good splash
1 tin butter beans, drained and rinsed
250 ml chicken stock
1 small head of broccoli, florets separated and stem chopped into bite size pieces

To serve

Some fresh herbs for garnish, like parsley or oregano
Fresh crusty bread

Method

1)
To start, preheat the oven to 180C°.
2)
The chicken: Mix the flour with the pepper, salt and dried herbs. Add the chicken pieces and toss to coat well. Heat the olive oil in a heavy based skillet (see notes if you don’t have an ven proof skillet). Sear skin-side down in the olive oil until crispy, then flip and cook a few more minutes, ± 4 minutes on each side. Set aside.
3)
Build the base: To the same pan, sauté onion until soft, ± 2 minutes. Add garlic, celery and Nduja, stir until melted and fragrant. Keep stirring to stop it from burning, ± 3 minutes.
4)
Deglaze: Pour in the white wine, scrape up any lovely brown bits from the bottom. Add the chicken stock and let everything simmer for 10 minutes.
5)
Simmer: Pour in the butter beans and mix well. Place the chicken on top, skin side up. Place the skillet into the oven (or transfer it all to an oven dish, see notes).
6)
Baking: Bake for 40 minutes, basting the chicken every 10 or 15 minutes with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. It will be quite oily because the chicken skin has rendered into the sauce, so if your like you can skim the oil off the top of the sauce.
7)
Broccoli: While the skillet is in the oven toss the broccoli with olive oil, pepper and salt and spread out over a baking tray. Place the tray under the skillet and bake along for the final 20 minutes.
8)
Serve: Serve with some fresh herbs on top and some fresh crusty bread to soak up the juices.

Notes

If you don’t have an oven proof skillet then just prepare everything in a regular pan and transfer it to an oven proof dish to finish off in the oven.