This is a back-pocket winter meal. Cozy, grounding, and flexible. Make it thicker and rustic in a skillet, or add more broth and call it soup. No rules. No perfection required
PrintRustic Chicken and White Bean Skillet (or SOUP)
This is a back-pocket winter meal. Cozy, grounding, and flexible. Make it thicker and rustic in a skillet, or add more broth and call it soup. No rules. No perfection required.
Ingredients
- Bone-in or boneless chicken thighs (about 1½–2 pounds)
- Olive oil
- Salt and black pepper
- One onion, diced
- Three cloves garlic, minced
- One teaspoon dried thyme (or rosemary)
- Half teaspoon smoked paprika
- One tablespoon tomato paste
- Two cans white beans (cannellini or great northern), drained and rinsed
- Two to three cups chicken broth
- Optional handful of chopped kale or spinach
- Optional squeeze of lemon at the end
Instructions
Pat the chicken dry and season generously with salt and pepper.
Heat a large skillet or Dutch oven over medium heat with a drizzle of olive oil. Brown the chicken on both sides until golden. Remove and set aside.
In the same pan, add a bit more olive oil if needed and sauté the onion until soft and lightly golden. Stir in the garlic, thyme, smoked paprika, and tomato paste. Cook for about 30 seconds until fragrant.
Add the white beans and stir to coat them in the aromatics. Pour in the chicken broth.
Nestle the chicken back into the pan. Bring to a gentle simmer, cover, and cook for about 25–30 minutes until the chicken is tender and cooked through.
If you want this more soup-like, add an extra cup or two of broth. If you want it thicker, leave the lid off for the last few minutes to reduce slightly.
Stir in greens if using and let them wilt. Finish with a squeeze of lemon if you like.
Serve warm with crusty bread or straight from the bowl with a spoon.