Skillet Chicken and White Bean Stew
A hearty one-skillet chicken stew made with creamy white beans, garlic, and herbs for a comforting, flavorful dinner.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste,
- 15 oz white beans, drained and rinsed
- 2 cups chicken broth.
- 1 tsp dried thyme.
- 1 bay leaf.
- salt, to taste.
- Black pepper, to taste.
- Fresh parsley, chopped (for garnish).
Instructions
- Pat the chicken dry and season generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, then remove and set aside.
- Reduce heat to medium and add the diced onion. Cook until softened, then stir in the garlic until fragrant.
- Add the tomato paste and cook briefly to deepen its flavor.
- Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits.
- Stir in the white beans, dried thyme, and bay leaf.
- Return the chicken to the skillet, cover, and simmer until the chicken is fully cooked and tender.
- Remove the bay leaf, adjust seasoning with salt and pepper, garnish with fresh parsley, and serve warm.
Notes
This stew thickens as it rests. Add a splash of chicken broth when reheating if needed.