Lee’s Famous Recipe Chicken and Lima: Ohio-Style Comfort in a Skillet

This Ohio classic brings hearty comfort to your table with tender chicken and creamy lima beans in every bite. I’ve tested this skillet method in my own small kitchen to ensure it delivers that homestyle warmth without fuss.

The dish relies on simple ingredients and a one-pan approach, making it ideal for busy weeknights. The lima beans soak up the savory juices, creating a rich, satisfying texture that’s pure Midwest tradition.

What you’ll love most is how the flavors meld together—juicy chicken, buttery lima beans, and a hint of seasoning that feels like home. It’s the kind of meal that turns a regular dinner into something special.

Serve it hot, straight from the skillet, for a dish that’s as comforting as it is delicious.

Ingredients for Lee’s Famous Recipe Chicken Lima Oh

Simple, hearty ingredients for a skillet full of Ohio comfort on your table.

The chicken is the star here. Thighs stay juicier than breasts during the longer cook time (and they’re cheaper too). Look for bone-in, skin-on if you want extra flavor, but boneless works fine for speed. Most supermarkets have fresh lima beans in the freezer section—Birds Eye or store brands are both solid. If you’re using fresh, just double the amount since they’ll cook down.

No chicken thighs? Breasts work in a pinch, but watch the time—overcooked they get dry. Canned butter beans are a great swap for lima beans (drain and rinse first). Out of thyme? Poultry seasoning at half the amount gets you close. If you’re avoiding dairy, swap the cream for coconut milk—adds a nice richness without overpowering the dish.

Leftovers keep 3-4 days in the fridge and reheat beautifully. The flavors actually deepen overnight. Freezes well too for up to 3 months. Just thaw in the fridge before reheating on the stove.

Step-by-Step Instructions for Chicken and Lima

Here’s my tried-and-true method that delivers that classic Ohio comfort in every bite.

Step 1: Sear the Chicken Thighs to Golden Perfection

Heat the 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Pat the 1.5 lb boneless chicken thighs dry with paper towels, then season both sides with 1 tsp kosher salt and 0.5 tsp black pepper. I always press the seasoning in gently to help it adhere better.

Add the chicken to the hot oil and sear for 5-6 minutes per side until both sides are deep golden brown and the internal temperature reaches 165°F. Don’t crowd the pan—work in batches if needed. The chicken should release easily from the pan when it’s ready to flip. Transfer the cooked chicken to a plate and set aside.

Step 2: Build the Flavor Base with Onion and Garlic

In the same skillet, reduce the heat to medium and add the diced 1 whole yellow onion. Cook for 4-5 minutes, stirring occasionally, until the onion softens and becomes translucent. This step is where the depth of flavor begins to build, so don’t rush it.

Add the minced 3 cloves garlic cloves, 1 tsp dried thyme, and 0.5 tsp dried rosemary, stirring constantly for 30 seconds until fragrant. Be careful not to let the garlic burn—it can go from perfect to bitter in seconds. The herbs should start to smell incredibly aromatic at this point.

Step 3: Create the Creamy Sauce and Add Lima Beans

Sprinkle the 0.25 cup all-purpose flour over the onion and garlic mixture, stirring to coat everything evenly. Cook for 1 minute to remove the raw flour taste. Gradually pour in the 1.5 cups chicken broth, whisking constantly to prevent lumps from forming.

Stir in the 2 cups frozen lima beans and bring the mixture to a gentle simmer. Cook for 5 minutes until the lima beans are tender and the sauce begins to thicken. The lima beans should be heated through but still hold their shape—you don’t want them mushy in this dish.

Step 4: Finish with Cream and Chicken

Reduce the heat to low and stir in the 0.5 cup heavy cream and 0.25 cup unsalted butter. Continue stirring until the butter is completely melted and the sauce is smooth and creamy. Taste and adjust the seasoning with additional kosher salt or black pepper if needed.

Return the seared chicken thighs to the skillet, nestling them into the creamy lima bean mixture. Simmer for 2-3 minutes until the chicken is heated through and everything is well combined. The sauce should coat the chicken and lima beans beautifully, with a rich, velvety texture that defines this Ohio classic.

Serving Suggestions for This Recipe

Classic Family Style

Serve this dish straight from the skillet at the center of your table for that homestyle Ohio feel. The creamy sauce and tender chicken soak into every bite of lima beans, creating a meal that feels like a warm hug. I love watching everyone dig in with crusty bread to mop up the last bits. 💛

Bread Pairings

A slice of sourdough or crusty Italian bread is perfect for soaking up the rich sauce. Warm the bread in the oven at 350°F for 5-10 minutes before serving. For a Boston touch, grab a loaf from Monica’s Mercato in the North End.

Vegetable Sides

Balance the richness with a simple green salad tossed with lemon vinaigrette. Or try steamed green beans or roasted Brussels sprouts—both hold up well against the creamy chicken. A quick sauté with 2 tbsp olive oil and garlic brings out their best.

Comfort Food Upgrade

Turn this into a full Midwest feast by serving over buttery mashed potatoes or fluffy egg noodles. The sauce clings beautifully to both. I tested this with Idaho potatoes and it was a hit at my last family dinner.

Garnish Ideas

Finish with a sprinkle of fresh parsley or chopped chives for color and brightness. A pinch of smoked paprika adds depth and a subtle smoky note. These small touches make the dish look as good as it tastes.

Frequently Asked Questions