Creamy Skillet Chicken and White Bean Stew: Easy One-Pan Dinner

We have all had those evenings where we crave a meal that tastes slow-simmered and complex but requires minimal effort (and even fewer dishes). That is exactly where this Skillet Chicken and White Bean Stew shines. It is the culinary equivalent of a warm hug—rustic, creamy, and deeply satisfying.

I remember the first time I realized that a package of garlic and herb cheese could transform a simple broth into a velvety sauce instantly; it changed my weeknight cooking game forever. This recipe combines crispy, golden chicken thighs with tender cannellini beans and bursting tomatoes, all brought together by that rich cheese. Best of all, it is a true one-pan wonder. Whether you are cooking for a cozy date night or feeding a hungry family, this Skillet Chicken and White Bean Stew delivers gourmet flavor with the ease of a 30-minute meal.

Ingredients

To achieve that perfect balance of savory depth and creamy richness, quality ingredients are key. Here is what you need to gather:

this now & bake later ❤️

Timing

This recipe is efficient, utilizing the time the chicken browns to prep the vegetables.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour (Worth every minute for the depth of flavor!)

Step-by-Step Instructions

Step 1: Sear the Chicken for Crispy Skin

Heat the 1 tablespoon of olive oil in a large, deep skillet (cast iron works beautifully here) over medium-high heat. While the pan heats, season your chicken thighs thoroughly with the salt, pepper, and garlic powder.

• Action: Place the chicken skin-side down in the hot skillet.
• Important: Cook undisturbed for 6 to 7 minutes. Resist the urge to move them! You want the skin to be deep golden brown, crisp, and release easily from the pan.

Step 2: Flip and Reserve

Once the skin is crispy, flip the chicken thighs and cook for an additional 1 to 2 minutes just to seal the bottom.

• Action: Remove the chicken from the pan and set it aside on a plate.
• Note: The chicken will not be cooked through at this point; we will finish it in the sauce later.

Step 3: Sauté Aromatics and Tomatoes

Reduce the heat to medium. Add the chopped onion directly into the pan drippings (this is where the flavor lives!). Cook for about 2 minutes until slightly softened.

• Add: Toss in the grape tomatoes. Cook for 4 to 5 minutes, stirring occasionally, until they soften and begin to burst, releasing their juices.
• Combine: Stir in the drained cannellini beans and season with any remaining salt and pepper.

Step 4: Braise the Chicken

Return the chicken thighs to the pan, nestling them skin-side up into the bean and tomato mixture. Be sure to pour in any juices that accumulated on the resting plate.

• Action: Bring the mixture to a simmer. Cover the pan, reduce the heat to low-medium, and cook for 25 to 30 minutes.
• Check: The chicken is done when it is tender and an instant-read thermometer inserted near the bone reads 165°F (74°C).

Step 5: The Creamy Finish

Transfer the cooked chicken to a serving platter to keep the skin crispy. Now for the magic:

• Wilt: Stir the baby spinach into the hot bean mixture until it wilts (about 1 minute).
• Melt: Add the package of garlic and herb spreadable cheese. Stir constantly until it melts completely, creating a luscious, creamy white sauce that coats the beans.
• Serve: Taste and adjust salt and pepper if needed. Spoon the creamy bean stew onto plates and top with the chicken thighs.

Nutritional Information

This meal is protein-packed and rich in fiber thanks to the beans. Here is an estimated breakdown per serving:

• Calories: ~580 kcal
• Protein: 32 g
• Carbohydrates: 28 g (Fiber: 8 g)
• Fat: 38 g (Saturated: 12 g)
• Cholesterol: 115 mg
• Sodium: 950 mg

Note: The high fat content comes primarily from the chicken skin and the cheese, providing high satiety.

Healthier Alternatives

If you are looking to lighten up this Skillet Chicken and White Bean Stew, try these simple swaps:

• Lower Fat Chicken: Use boneless, skinless chicken thighs or breasts. If using breasts, reduce the simmering time to 15-20 minutes to prevent them from drying out.
• Dairy Swap: Instead of full-fat Boursin, use light cream cheese mixed with fresh herbs and a clove of minced garlic. It reduces calories while maintaining creaminess.
• Green Boost: Swap the spinach for kale or Swiss chard. These hearty greens hold up well in the stew; just add them 3-4 minutes earlier than the spinach to allow them to tenderize.
• Sodium Control: Use low-sodium beans and omit the added salt in step 1, relying on the herbs and cheese for flavor.

Serving Suggestions

This dish is a complete meal, but the sauce is so good you will want something to sop it up.

• Crusty Bread: A warm baguette or a slice of sourdough is non-negotiable for dipping into the creamy garlic sauce.
• Acidic Salad: Serve with a bright arugula salad dressed with lemon vinaigrette. The peppery greens and acid cut through the richness of the cheese.
• Wine Pairing: A crisp, unoaked Chardonnay or a light Pinot Noir pairs beautifully with the creamy beans and savory chicken.

Common Mistakes to Avoid

Ensure your stew turns out perfectly by avoiding these pitfalls:

• Crowding the Pan during Searing: If the chicken thighs are touching too much, they will steam instead of sear. Solution: Sear in two batches if your skillet isn’t large enough.
• Submerging the Crispy Skin: When returning the chicken to the pan (Step 4), ensure the skin stays above the liquid line. Solution: Nest the chicken on top of the beans so the skin stays crisp while the meat braises.
• Overcooking the Beans: Cannellini beans are soft. Solution: Stir gently once the beans are added to prevent them from turning into mush.
• Adding Cheese too Early: Adding the dairy while the heat is too high or cooking it too long can cause the sauce to separate. Solution: Melt the cheese at the very end, off the heat or on very low heat.

Storing Tips

This stew stores wonderfully, making it a great option for meal prep.

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: For the best texture, reheat in a 350°F oven to re-crisp the chicken skin. Alternatively, microwave gently, knowing the skin will lose its crunch.
• Freeze: You can freeze the stew without the chicken for up to 2 months. Cream-based sauces can sometimes separate slightly upon thawing; just stir well while reheating.

Conclusion

This Skillet Chicken and White Bean Stew proves that “comfort food” and “easy cooking” can belong in the same sentence. By utilizing the smart shortcut of herb-flavored cheese, you create a sauce that tastes like it simmered for hours, all within the confines of a single pan. It’s rustic, elegant, and incredibly delicious.

Try it out and let us know in the comments—did you stick with spinach or swap in kale? We’d love to hear your feedback! Don’t forget to rate the recipe and subscribe to our blog for more easy, chef-approved dinner recipes.

FAQs

Q1. Can I use dried beans instead of canned?

Yes, absolutely. You will need to soak and cook the dried cannellini beans before starting this recipe. You’ll need about 3 cups of cooked beans to replace the two cans.

Q2. Is the Boursin cheese necessary?

The Boursin cheese acts as both the thickener and the primary seasoning for the sauce. If you don’t have it, you can substitute 4 oz of cream cheese or goat cheese, but you must add extra minced garlic and fresh herbs (thyme, parsley, chives) to replicate the flavor depth.

Q3. Can I make this dairy-free?

Yes. To make a dairy-free version, omit the cheese. Instead, mash about 1/2 cup of the beans into a paste and stir them back into the sauce to thicken it naturally. You can finish with a splash of coconut milk or dairy-free cream cheese for richness.

Q4. What size skillet should I use?

A 12-inch cast-iron skillet or a large, high-sided sauté pan is ideal. You need enough surface area to sear the chicken without crowding and enough depth to hold the beans and sauce.

Creamy Skillet Chicken and White Bean Stew: Easy One-Pan Dinner

Evelyn Marcella Rivera

Rustic, creamy, and deeply satisfying—this one-pan skillet chicken and white bean stew pairs crispy, golden chicken thighs with tender cannellini beans, burst tomatoes, baby spinach, and a secretly simple, velvety sauce made from garlic & herb cheese (e.g., Boursin). Weeknight-easy, dinner‑party worthy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 580 kcal

Equipment

• 12-inch deep skillet with lid
• Tongs
• Instant-read thermometer

Ingredients

  

For the Stew

• 1 tbsp olive oil for searing
• 6 chicken thighs bone-in, skin-on
• 1 1/2 tsp kosher salt plus more to taste
• 1 tsp black pepper freshly ground
• 1 tsp garlic powder for seasoning chicken
• 1 cup onion finely chopped (yellow or white)
• 1 pint grape or cherry tomatoes left whole to burst
• 2 cans cannellini beans 14 oz / 400 g each, drained & rinsed
• 5 oz baby spinach fresh leaves
• 5.3 oz garlic & herb spreadable cheese e.g., Boursin®

Instructions

 

• Sear the chicken: Heat olive oil in a large, deep skillet over medium‑high. Pat dry and season thighs with salt, pepper, and garlic powder. Place skin‑side down and cook undisturbed 6–7 minutes until deeply golden and the skin releases easily. Flip and cook 1–2 minutes more; transfer to a plate (not fully cooked yet).
• Sauté aromatics & tomatoes: Reduce heat to medium. Add chopped onion to the drippings; cook ~2 minutes until slightly softened. Add grape/cherry tomatoes; cook 4–5 minutes, stirring, until they begin to burst. Stir in drained cannellini beans and a pinch of salt and pepper.
• Braise the chicken: Nestle chicken, skin‑side up, into the bean‑tomato mixture (add any plate juices). Bring to a gentle simmer, cover, and cook on low‑medium 25–30 minutes, until an instant‑read thermometer at the bone reads 165°F/74°C.
• Create the creamy finish: Transfer chicken to a platter to keep the skin crisp. Stir baby spinach into the hot beans to wilt, ~1 minute. Add garlic & herb cheese; stir until fully melted and the sauce is silky. Taste and adjust seasoning.
• Serve: Spoon the creamy white bean stew into bowls and top with the crispy chicken thighs. Finish with extra black pepper or chopped herbs if desired.

Notes

For extra richness, stir in a splash of cream or a knob of butter with the cheese. Swap spinach for kale (simmer 5–7 minutes longer). Great with crusty bread or over orzo.

Keyword boursin chicken, creamy chicken skillet, One-Pan Dinner, skillet chicken, white bean stew