Skillet Chicken and White Bean Stew Recipe -

Transform standard weeknight dinners into something extraordinary with this comforting, one-pan meal.

Tender, golden-brown chicken thighs nestle into a rich and creamy broth loaded with cannellini beans, sweet blistered tomatoes, and fresh spinach.

Infused with garlic and herb Boursin cheese, this hearty stew delivers maximum flavor with minimal cleanup.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

1 tablespoon olive oil
6 skin-on, bone-in chicken thighs
1 1/2 teaspoons kosher salt (divided)
1 teaspoon freshly ground black pepper (divided)
1 teaspoon garlic powder
1 cup finely chopped yellow or white onion
1 pint grape or cherry tomatoes
2 cans (14 ounces each) cannellini beans, drained and rinsed
5 ounces fresh baby spinach
1 package (5.3 ounces) garlic and herb spreadable cheese (such as Boursin)

Step-by-Step Instructions

1. Sear the Chicken

Place a large, deep skillet over medium-high heat and add the olive oil.
Thoroughly pat the chicken thighs dry with paper towels to ensure a crispy exterior. Season both sides generously with garlic powder, half of the kosher salt, and half of the black pepper.
Lay the chicken thighs skin-side down in the hot pan. Let them cook completely undisturbed for 6 to 7 minutes until the skin turns deep golden-brown, gets extra crispy, and naturally releases from the surface of the skillet.
Flip the chicken and sear for another 1 to 2 minutes on the other side. Remove the thighs from the skillet and set them aside on a plate (they will finish cooking later in the sauce).

2. Build the Vegetable Base

Lower the heat to medium. Drop the finely chopped onion directly into the rendered chicken drippings left in the skillet.
Sauté the onions for about 2 minutes, stirring occasionally, until they begin to soften and become translucent.
Toss in the whole grape or cherry tomatoes. Cook for 4 to 5 minutes, stirring frequently, until the tomato skins soften and start to blister and burst, releasing their juices.
Stir the drained cannellini beans into the pan along with the remaining salt and black pepper, mixing everything together well.

3. Simmer the Stew

Nestled the seared chicken thighs back into the skillet skin-side up, making sure to pour in any juices that accumulated on the plate.
Bring the mixture to a gentle simmer. Cover the skillet with a lid, lower the heat slightly to medium-low, and let it cook for 25 to 30 minutes.
The chicken is done when it is tender and thoroughly cooked through, registering an internal temperature of 165°F (74°C) on an instant-read thermometer inserted near the thickest part of the meat without touching bone.

4. Finish with Greens and Cheese

Carefully transfer the cooked chicken thighs to a serving platter to keep them separate while finishing the sauce.
Add the baby spinach directly into the simmering bean and tomato mixture. Stir gently for 1 to 2 minutes until the leaves are completely wilted.
Drop the package of garlic and herb Boursin cheese into the skillet. Stir continuously as the cheese melts into the beans and tomatoes, creating a smooth, creamy, and velvety sauce. Taste the sauce and adjust with extra salt and pepper if needed.
Spoon the warm, creamy white bean stew onto plates or shallow bowls, and top each serving with a golden chicken thigh.

Expert Cooking Tips

Dry the Chicken

For the crispiest skin possible, make sure the chicken thighs are as dry as possible before seasoning and placing them into the hot oil. Moisture prevents proper browning.

Customize the Greens

If you do not have baby spinach on hand, chopped kale or Swiss chard make fantastic substitutes. Just give them a couple of extra minutes to soften in the hot stew.

Cheese Variations

While garlic and herb spreadable cheese provides an incredible depth of flavor, you can also experiment with cracked black pepper or shallot-and-chive variations of the same style of cheese.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	914 kcal	—
Total Fat	48 g	61%
Saturated Fat	17 g	84%
Cholesterol	326 mg	109%
Sodium	1575 mg	68%
Total Carbohydrates	49 g	18%
Dietary Fiber	12 g	43%
Total Sugars	5 g	—
Protein	78 g	157%
Vitamin C	24 mg	26%
Calcium	472 mg	36%
Iron	9 mg	52%
Potassium	1915 mg	41%