Italian
Chicken White Bean Stew
Chicken simmers with tomato until it is tender, and rosemary makes the broth smell woodsy and savory. Cannellini beans turn creamy at the edges and thicken the stew so each spoonful tastes full.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Chicken and beans together make a high-protein bowl from one pot.
- Tomato and rosemary keep the broth savory without cream.
- The beans thicken the stew, so it does not need a flour roux.
- Thighs stay moist during the simmer, which helps leftovers reheat well.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Pat the chicken dry, season with half the salt and the pepper, and warm the oil in a heavy pot over medium heat.
- 2
Brown the chicken on both sides until the surface is golden and it releases from the pot, about 4 minutes per side, then remove it.
- 3
Cook the onion until soft and lightly sweet, about 5 minutes, then stir in the garlic and rosemary until fragrant, about 30 seconds.
- 4
Add the tomatoes, beans, broth, and remaining salt, scraping up the browned bits, and bring the pot to a simmer.
- 5
Return the chicken, cover, and simmer until the meat is tender enough to shred and the thickest piece is 165°F, about 18 to 22 minutes.
- 6
Break the chicken into large pieces and simmer uncovered until the broth looks slightly thickened and the beans are creamy, about 5 minutes.
Pro tips
- Do not rush the browning; those bits flavor the broth.
- Fresh rosemary is stronger than dried; if you only have dried, use 1 teaspoon.
- If the stew looks thin, mash a few beans against the side of the pot.
Easy substitutions
- Chicken thighs
- boneless chicken breast, simmered until no longer pink
- Cannellini beans
- great northern beans
- Fresh rosemary
- 1 teaspoon dried rosemary
Storage and reheating
Storage
Cool and refrigerate for up to 3 days, or freeze for up to 2 months.
Reheating
Reheat on the stovetop over medium heat until the chicken is hot through and the stew is bubbling at the edges.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 430
- Protein
- 48 g
- Carbs
- 38 g
- Fat
- 10 g
- Fiber
- 8 g
Moderate · Stovetop, One Pan · Dairy-Free, Gluten-Free, High Protein
You might also like
Chicken Burrito Bowls
Skillet chicken cooked to 165°F, served over rice with black beans, corn, salsa, lettuce, and Greek yogurt. A burrito without the tortilla.
40 min · Easy
View recipe
Turkey Vegetable Soup
Ground turkey turns savory in the pot, then zucchini, carrot, and greens soften into the broth. The soup tastes meaty and a little sweet from the carrot, with enough black pepper to keep it lively.
45 min · Easy
View recipe
Chicken Chopped Salad
Skillet chicken stays juicy and picks up a little browning, then lemon and olive oil dress the chopped romaine, tomato, cucumber, and chickpeas. The salad tastes bright and savory, with no heavy dressing hiding the vegetables.
32 min · Easy
View recipe
Lemon Chicken and Asparagus
Chicken cutlets and asparagus share a skillet with lemon and garlic. Olive oil is the fat, so the pan sauce stays light.
25 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Miso Tofu Vegetable Soup
Soft tofu, spinach, and mushrooms sit in a ginger-miso broth. The miso goes in off the boil so it stays savory instead of harsh.
25 min · Easy
View recipe
Cioppino
A fennel and tomato broth simmers with white wine, then mussels, firm fish, and shrimp are added just until the seafood is cooked. Shrimp and fish are taken to 145°F, and any mussel that stays shut is discarded.
1 hr · Medium
View recipe
Garlicky White Beans and Greens
Cannellini beans simmer with garlic, chili, and greens until the broth turns silky. It is a vegetarian skillet that tastes like more than the can it came from.
23 min · Easy
View recipe
Sausage Kale and White Bean Soup
Browned Italian sausage builds the base for a broth packed with white beans, kale, and tomatoes. It is hearty enough for dinner with bread on the side.
50 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.