Go Back
Print

Skillet Chicken and White Bean Stew

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A hearty and flavorful one-pan stew combining tender chicken thighs, white beans, and fresh vegetables, finished with creamy cheese for added richness.

Ingredients

Main

  • 1 Tablespoon olive oil
  • 6 skin-on, bone-in chicken thighs chicken thighs
  • 1 1/2 teaspoon kosher salt (plus more to taste)
  • 1 teaspoon pepper (plus more to taste)
  • 1 teaspoon garlic powder
  • 1 cup finely chopped onion
  • 1 pint grape or cherry tomatoes
  • 2 cans cannellini beans (drained and rinsed)
  • 5 ounces baby spinach
  • 1 package garlic and herb spreadable cheese (such as Boursin)

Instructions 

  • Heat oil in a skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder; cook skin side down until browned, 6-7 minutes.
  • Flip chicken and cook 1-2 minutes. Remove and set aside. Add onion to skillet and cook 2 minutes.
  • Add tomatoes and cook until burst, 4-5 minutes. Stir in beans, salt, and pepper.
  • Return chicken to skillet, cover, and simmer 25-30 minutes until cooked through. Stir in spinach and cheese until melted.
  • Serve chicken over bean stew, season with additional salt and pepper as desired.

Notes

Use fresh herbs or additional spices for extra flavor.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, stew, white beans