This favorite southern recipe is a staple in our family. Chicken and lima beans (or chicken and butter beans as it's also known) is comfort food at its best. Good home-cooking that's comforting and delicious.
Naturally, this type of comfort food is going to be more popular in the colder months, but we cook it year round. Just depends on our mood at the time.
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What makes this recipe so yummy
- It's good old fashioned stick-to-the-ribs kind of food. When you don't feel good, a bowl of this is what will make you feel better.
- It's inexpensive to make - which is always great in my book.
- If you have a smaller family then you'll have great leftovers and it freezes well too for another time.
- This dish is full of bold flavors.
Groceries you'll need: Ingredients
- Chicken Thighs
- All Purpose Flour
- Onions
- Garlic
- Celery
- Frozen Lima Beans
- Creole Seasoning
- Onion Powder
- Garlic Powder
- Chicken Broth
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Brown the chicken (skin down) in the dutch oven. Remove the chicken pieces.
- Step 2: Add the flour to the chicken fat and cook until a golden brown.
- Step 3: Add the chopped onions, celery and garlic, cook until soft.
- Step 4: Pour in the chicken broth.
- Step 5: Add one package of lima beans, and add all seasonings.
- Step 6: Add the chicken back. Cover and cook for 1-½ hours on low-medium heat, stirring occasionally.
- Step 7: Add the second bag of frozen lima beans and cook again another 1-½ hours.
- Step 8: Serve over rice, sprinkle with parsley for garnish.
Hint: You can remove the chicken skin before serving- if you think your guests will prefer this. You could remove the bones too.
Recipe variations and substitute ideas
- Tomato Paste - use some of this at the beginning for additional thickening.
- Olive Oil - a little of this could be added at the beginning to help the chicken brown.
- Bell Pepper - diced could be added with the onions.
- Worcestershire Sauce - for a little umami.
- Butter Beans - instead of lima beans - for chicken and butter beans.
- Green Onions - added at the end.
- Black Pepper - for extra spice.
- White Wine - to balance acidity.
- Red Onion - instead of regular onions.
- Red Wine - to balance acidity.
- Ham Steak - add a little of this chopped up for flavor.
- Chicken Breast - instead of thighs you could use chicken breasts.
- Chicken Stock - instead of the broth.
- Sour Cream - add a touch of this at the end for richness.
- Pinto Beans - are a nice bean for this recipe. Or cannellini beans.
- Mustard - a hint of dijon mustard might be nice.
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Necessary gear: Equipment
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I like to use my big Dutch Oven for this recipe, it cooks nice and evenly over a low heat.
I have an affiliate link in the recipe card below.
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How to store leftovers
Store leftover Chicken and lima beans in an airtight container in the refrigerator for up to 4 days.
This lima beans and chicken does freeze well so, store in a freezer safe container for up to 6 months.
Mel's kitchen notes
Cook this recipe for longer and allow the chicken to fall apart more. Cook chicken in the gravy with the onions, celery and garlic for a few hours, then add the beans when there's just 1-½ hours left.
Frequently asked questions: FAQs
Butter beans and lima beans are exactly the same thing. Geographically they may be named differently and sometimes have a different color but it's exactly the same bean and has the same flavor.
Definitely. I like to cook with the skin for flavor. At the beginning, instead of browning the chicken then making the roux, just add ½ cup vegetable oil instead and make a roux this way. Drop the chicken in without browning it.
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Chicken and Lima Beans
Equipment
Ingredients
- 5 Pounds Chicken Thighs Bone-in, Skin-On
- ¾ Cup All Purpose Flour
- 1 Each Yellow Onion diced
- 1 Rib Celery diced
- 4 Cloves Garlic minced
- 6 Cups Chicken Broth
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 24 Ounces Baby Lima Beans Frozen, 2 x 12oz bags
- 1 teaspoon Fresh Parsley chopped optional garnish
Instructions
- Brown the chicken over medium heat in a large Dutch Oven pot.5 Pounds Chicken Thighs
- Remove the chicken from the pot and put to the side. Clean out the remaining chicken fat so that there's no bits in it.
- Add the flour to the chicken fat and cook for 5 minutes, stirring constantly, until a medium brown color.¾ Cup All Purpose Flour
- Add the chopped onions and celery and cook until soft, then add the garlic.1 Each Yellow Onion, 1 Rib Celery, 4 Cloves Garlic
- Slowly add the chicken broth, stirring at the same time.6 Cups Chicken Broth
- Add 1 package of the lima beans and the seasonings. Give a good stir.1 Tablespoon Creole Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 24 Ounces Baby Lima Beans
- Add the chicken back then cover the pot, stirring occasionally and allow to cook on low-medium heat for 1-½ Hours.
- Add the second bag of the lima beans and continue to cook for another 1-½ hours.
- Serve over rice and sprinkle with parsley.1 teaspoon Fresh Parsley
Notes
Nutrition
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Kristen says
can this be done with fresh lima beans?
Melanie Cagle says
Yes, you can use fresh lima beans. The cooking time is long enough to allow the fresh beans to become tender.