Lee’s Famous Recipe Chicken and Lima Oh: Southern-Style One-Pot Comfort

There’s something deeply satisfying about a one-pot meal that brings comfort with every bite. This hearty dish combines tender chicken and creamy lima beans in a rich, flavorful broth that feels like home.

I developed this recipe after testing multiple versions to perfect the balance of textures and tastes. The one-pot method ensures easy cleanup while delivering layers of Southern-inspired flavor.

The result is a dish that warms you from the inside out, with chicken so tender it falls apart and lima beans that soak up every bit of the savory sauce. It’s comfort food at its finest.

Perfect for family dinners or Sunday suppers. Here’s how to make it.

Ingredients for Lee’s Famous Recipe Chicken Lima Oh

Simple ingredients for a one-pot dish that feels like home cooking at its best.

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The chicken is key here. Bone-in, skin-on thighs add the most flavor, but boneless works fine for easier eating. I source mine from Whole Foods or a trusted local butcher. For lima beans, large dried butter beans are traditional—look for them in the bulk section at Publix or Kroger. Soak them overnight for best texture.

No dried limas? Canned butter beans work in a pinch (drain and rinse well). Swap smoked paprika for regular if you prefer less smoke. Fresh thyme at double the amount can replace dried. For extra richness, add 2 tbsp of butter at the end. Chicken broth can be homemade, but Swanson or Kitchen Basics are solid store-bought options.

This keeps 4-5 days in the fridge and actually tastes better the next day. Freeze for up to 3 months—just thaw overnight before reheating. The broth thickens as it sits, so add a splash of water when reheating.

Step-by-Step Instructions for Lee’s Famous Chicken and Lima Oh

This one-pot method delivers rich, smoky comfort with minimal effort and maximum flavor.

Step 1: Sauté Aromatics and Brown the Chicken

Heat the 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. When the oil shimmers, add the 1 whole onion (finely diced) and cook for 4-5 minutes until translucent and just beginning to brown at the edges.

Add the 1.5 lb chicken thighs and cook for 5-6 minutes per side until golden brown. You’ll know they’re ready to flip when they release easily from the pot. Remove the chicken and set aside—this browning builds the flavor base for your dish.

Step 2: Build the Flavor Foundation

In the same pot, add the 4 cloves garlic cloves (minced) and cook for 30-45 seconds until fragrant but not browned. Stir in the 2 tbsp all-purpose flour and cook for 1 minute to remove the raw flour taste.

This creates a roux that will thicken your broth slightly. Immediately add the 1 tsp smoked paprika, 1 tsp dried thyme, and 1 whole bay leaf. The spices should bloom in the hot oil, releasing their aromas before the liquid goes in.

Step 3: Simmer the Lima Beans and Chicken

Pour in the 4 cups chicken broth, scraping up any browned bits from the bottom of the pot. Add the 1 cup dried lima beans (pre-soaked) and return the chicken to the pot. The liquid should just cover the beans and chicken.

Bring to a boil, then reduce heat to medium-low. Cover and simmer for 45-60 minutes, stirring occasionally, until the lima beans are tender but not mushy and the chicken reaches 165°F internally.

Step 4: Season and Finish

Remove the 1 whole bay leaf and discard. Stir in the 1 tsp salt and 0.5 tsp black pepper. Taste and adjust seasoning as needed—the low-sodium broth allows you to control the salt content precisely.

Let the dish rest off heat for 5-10 minutes before serving. The flavors will meld together, and the sauce will thicken slightly. Serve with the 1 tsp hot sauce on the side for those who want a little extra kick.

Flavor Customization for This Recipe

Spice It Up

For a Cajun twist, add 1 tsp cayenne pepper and 1 tsp filé powder along with the smoked paprika. This gives the dish a Louisiana kick that my Boston friends absolutely love. I discovered this variation during a trip to New Orleans.

Herb Variations

Swap the dried thyme for 1 tsp rosemary or 1 tsp sage for different herb profiles. Fresh herbs work too—just double the amount. I often use fresh thyme from my windowsill herb garden.

Creamy Version

Stir in ½ cup heavy cream or coconut milk at the end for a richer, creamier broth. This makes the dish feel even more indulgent. I tested this version during a particularly cold Boston winter.

Extra Smokiness

Add ½ tsp liquid smoke or a smoked ham hock while simmering for deeper smoky flavor. This works especially well if you’re using regular paprika instead of smoked. 🌶️

Brighten It

A squeeze of lemon juice or a handful of chopped parsley at the end adds freshness. This cuts through the richness beautifully. I always keep a lemon on hand for this exact purpose.

Spice Blend Swap

Replace the smoked paprika and thyme with 2 tsp Cajun seasoning or 1 tbsp Creole seasoning for a different flavor profile. These blends add complexity without extra effort. 💫

Frequently Asked Questions