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Chicken and White Bean Stew

Chicken and White Bean Stew

iamwinfred
This Chicken and White Bean Stew delivers tender shredded chicken, creamy cannellini beans, hearty greens, and a deeply savory broth that comes together in one pot. It is the kind of recipe that feels like it took hours to make but actually comes together in about 45 minutes. Perfect for weeknights, meal prep, or any time you want something wholesome and filling without the fuss.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 390 kcal

Equipment

  • Dutch oven or large heavy-bottomed pot at least 5-quart capacity
  • Chef's knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Ladle
  • Two forks for shredding chicken
  • Measuring cups and spoons
  • Can opener
  • Potato masher optional, for smashing beans

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs 680g, or chicken breasts
  • 2 cans cannellini beans 15 oz / 425g each, drained and rinsed
  • 4 cups chicken broth 960ml, preferably low-sodium
  • 1 medium yellow onion about 1 cup or 150g, finely diced
  • 5 cloves garlic minced
  • 2 tablespoons olive oil 30ml
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon red pepper flakes optional
  • salt and black pepper to taste
  • 3 cups fresh baby spinach about 90g, or kale roughly chopped
  • 1 tablespoon fresh lemon juice 15ml
  • 2 sprigs fresh sage optional but recommended

For Serving

  • fresh parsley chopped, for garnish
  • crusty bread such as sourdough or baguette, for serving
  • extra virgin olive oil for drizzling (optional)
  • Parmesan cheese shaved, for topping (optional)

Instructions
 

  • Pat the chicken dry, season with salt and pepper, and sear in olive oil over medium-high heat for 3-4 minutes per side until golden brown. Remove and set aside.
  • Reduce heat to medium. Sauté the onion for 4-5 minutes until soft. Add garlic, sage, and dried herbs; cook for 1 minute until fragrant. Bloom the spices in the oil for 30 seconds.
  • Add the chicken broth and scrape up any browned bits from the bottom. Stir in the rinsed beans. Bring to a simmer and taste, adjusting salt and pepper as needed.
  • Nestle the seared chicken back into the pot, ensuring it's submerged. Cover, reduce heat to medium-low, and simmer for 20-25 minutes until the chicken is tender and fully cooked.
  • Remove the sage sprigs and discard. Transfer the chicken to a cutting board and shred with two forks. Smash about one-third of the beans against the side of the pot to thicken the broth.
  • Return the shredded chicken to the pot. Add the spinach and stir for 2-3 minutes until wilted. Finish with lemon juice and adjust seasoning to taste.
  • Ladle the stew into bowls, garnish with fresh parsley and a drizzle of olive oil if desired. Serve hot with crusty bread for dipping.

Notes

  • Smash the beans: Don't skip smashing a portion of the beans — it's the secret to a thick, velvety broth without any cream or cornstarch.
  • Chicken options: Chicken thighs are more forgiving and stay juicier, but boneless skinless chicken breasts work perfectly well too. Just avoid overcooking them.
  • Adjust lemon to taste: Start with 1 tablespoon of lemon juice and add more if you prefer a brighter, more vibrant finish.
  • Greens substitutions: Kale is a great alternative to spinach — use lacinato (dinosaur) kale for best results. Hardy greens like kale need an extra 2-3 minutes to wilt.
  • Make it spicier: Increase the red pepper flakes to 1 teaspoon or add a diced jalapeño with the aromatics for extra heat.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The stew will thicken as it cools — thin with a splash of broth when reheating.
  • Freezer-friendly: Freeze in containers for up to 3 months. For best results, omit the spinach before freezing and add fresh spinach when reheating.
  • Slow cooker version: Sear the chicken and sauté the aromatics on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
  • Make it heartier: Add 2 medium diced Yukon gold potatoes along with the broth for a more substantial, stick-to-your-ribs version.
  • Bean alternatives: Great Northern beans or navy beans work well as substitutes for cannellini beans.

Nutrition

Serving: 1BowlCalories: 390kcalCarbohydrates: 32gProtein: 38gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 640mgPotassium: 820mgFiber: 9gSugar: 3gVitamin A: 35IUVitamin C: 18mgCalcium: 12mgIron: 22mg
Keyword chicken stew, healthy dinner, one pot meal, white bean stew
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