There are certain recipes that become more than just food; they become a cherished part of your family’s rhythm. For us, this Garlic Chicken and White Bean Skillet is exactly that. I first made it on a Tuesday evening when the day had gotten the best of me. I needed something fast, something that wouldn’t leave me with a mountain of dishes, but also something that felt wholesome and satisfying. I was skeptical if the kids would even touch the beans, but the aroma that filled the kitchen as the garlic and herbs mingled with the sizzling chicken was enough to pique everyone’s curiosity. When I brought the single, beautiful skillet to the table, steaming and golden, the reaction was immediate. My youngest, a notoriously picky eater, devoured every last bite, even asking for more “yummy beans.” My partner looked at me and said, “This is a keeper.” Since that day, this one-pan wonder has become our go-to for busy weeknights, a comforting meal on a chilly evening, and even a casual dish to serve when friends drop by. It’s a recipe that proves that simple, high-quality ingredients can create something truly spectacular, a meal that nourishes the body and brings the whole family together around the table.

Ingredients

Here is everything you will need to create this delicious and aromatic skillet dinner. Each ingredient plays a crucial role in building layers of flavor, so using fresh, quality components will make a noticeable difference.

• 2 lbs Boneless, Skinless Chicken Breasts: The lean protein star of the show. Cut them into 1-inch cubes for quick, even cooking and a perfect bite-sized texture.
• 1 tbsp Olive Oil: A high-quality extra virgin olive oil is best for sautéing the chicken and building the initial flavor base in the pan.
• 1 Large Yellow Onion: Finely diced, this provides a sweet, aromatic foundation that mellows beautifully as it cooks.
• 8 Cloves Garlic: Don’t be shy! Minced finely, this is the heart of the recipe’s flavor profile, delivering that robust, savory punch.
• 1/2 cup Dry White Wine: Use something you’d enjoy drinking, like a Sauvignon Blanc or Pinot Grigio. This is used to deglaze the pan, lifting all the flavorful browned bits from the bottom.
• 1 cup Chicken Broth: A low-sodium version is preferred to control the saltiness of the final dish. It creates the simmering liquid that brings all the flavors together.
• 2 (15-ounce) cans Cannellini Beans: Rinsed and drained well. These creamy, tender white beans add substance, fiber, and a wonderful texture that complements the chicken.
• 1 cup Cherry Tomatoes: Halved. They burst while cooking, releasing their sweet, slightly acidic juices to brighten the sauce.
• 1 tbsp Fresh Rosemary: Finely chopped. This woody herb adds a wonderful, pine-like aroma and flavor that is a classic pairing with chicken.
• 1 tbsp Fresh Thyme: Leaves removed from the stem. Thyme provides an earthy, slightly minty note that deepens the skillet’s complexity.
• 1/2 cup Fresh Parsley: Chopped, and divided. It’s used both in the skillet and as a final garnish for a burst of fresh, clean flavor.
• 1/4 tsp Red Pepper Flakes: This is optional but highly recommended for a subtle warmth that cuts through the richness. Adjust to your preferred spice level.
• 1/2 Lemon: For juicing. A final squeeze of fresh lemon juice at the end brightens all the flavors and ties the dish together.
• Salt and Black Pepper: To taste. Essential for seasoning the chicken and the final dish properly.

Instructions

Follow these steps carefully to build the layers of flavor that make this Garlic Chicken and White Bean Skillet so unforgettable. The key is to take your time with each stage, from searing the chicken to simmering the sauce.

Step 1: Prepare and Sear the Chicken

First, pat your chicken breast cubes dry with a paper towel. This is a crucial step to ensure you get a beautiful golden-brown sear rather than just steaming the meat. Season the chicken generously with salt and black pepper on all sides. Heat the olive oil in a large, heavy-bottomed skillet (a 12-inch cast-iron or stainless steel skillet works best) over medium-high heat. Once the oil is shimmering, carefully add the chicken cubes to the pan in a single layer. Be careful not to crowd the pan; work in two batches if necessary. Let the chicken cook undisturbed for 3-4 minutes per side, until it’s deeply golden brown and cooked through. Remove the seared chicken from the skillet and set it aside on a plate.

Step 2: Build the Aromatic Base

Reduce the heat to medium. In the same skillet, add the diced yellow onion. Sauté for 5-7 minutes, stirring occasionally with a wooden spoon, scraping up any delicious browned bits (fond) from the bottom of the pan. Cook until the onion is soft, translucent, and slightly sweet. Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for another minute, stirring constantly until the garlic is fragrant. Be very careful not to let the garlic burn, as it will become bitter.

Step 3: Deglaze and Create the Sauce

Pour the dry white wine into the hot skillet. As it sizzles, use your wooden spoon to scrape up any remaining browned bits from the bottom of the pan. This process, known as deglazing, is where a huge amount of flavor comes from. Let the wine simmer and reduce by about half, which should take 2-3 minutes. Next, pour in the chicken broth. Add the chopped fresh rosemary and thyme, stirring to combine. Bring the liquid to a gentle simmer.

Step 4: Simmer and Combine

Once the broth is simmering, add the rinsed and drained cannellini beans and the halved cherry tomatoes to the skillet. Stir everything together gently. Return the seared chicken and any accumulated juices from the plate back into the skillet. Reduce the heat to medium-low, cover the skillet, and let it simmer for 10-12 minutes. This allows the flavors to meld together, the beans to become infused with the sauce, and the tomatoes to soften and release their juices.

Step 5: Finishing Touches

Uncover the skillet. Stir in half of the chopped fresh parsley and the juice from half a lemon. The lemon juice is a critical final step that brightens and elevates all the other flavors in the dish. Give everything one last gentle stir. Taste the sauce and season with additional salt and pepper if needed. Serve the dish immediately, garnished with the remaining fresh parsley.

Nutrition Facts

This recipe is designed to be as nourishing as it is delicious. The nutritional information is an estimate and can vary based on specific ingredients used.

• Servings: 6
• Calories per Serving: Approximately 450 kcal
• Protein (38g): Primarily from the chicken breast, this dish is an excellent source of lean protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
• Fiber (9g): The cannellini beans are packed with dietary fiber, which aids in digestion, helps regulate blood sugar levels, and contributes to overall gut health.
• Iron (4mg): Both chicken and white beans provide a good source of iron, a vital mineral for carrying oxygen in the blood and preventing fatigue.
• Vitamin C (15mg): The fresh tomatoes, lemon juice, and parsley contribute a significant amount of Vitamin C, a powerful antioxidant that supports the immune system.

Preparation Time

This meal is designed for efficiency without sacrificing flavor, making it a perfect weeknight option.

• Preparation: 15 minutes (This includes dicing the onion, mincing garlic, chopping herbs, and cubing the chicken).
• Cooking: 30 minutes (This covers searing the chicken, sautéing the aromatics, and simmering the final dish).
• Total Time: 45 minutes from start to finish.

How to Serve

This Garlic Chicken and White Bean Skillet is a wonderfully versatile meal that can be served in many ways. Here are some of our favorite combinations:

• With Crusty Bread:
  • Serve with thick slices of warm, crusty sourdough or a French baguette.
  • The bread is perfect for sopping up every last drop of the delicious, garlicky sauce.
• Over Grains:
  • Spoon the skillet over a bed of fluffy quinoa for an extra protein and fiber boost.
  • Serve it with simple steamed white or brown rice to soak up the juices.
  • For a heartier, nutty flavor, try serving it over cooked farro or barley.
• With a Simple Green Salad:
  • Pair it with a light side salad of arugula or mixed greens tossed in a simple lemon vinaigrette.
  • The fresh, peppery notes of the salad provide a beautiful contrast to the rich, savory skillet.
• As a Standalone Meal:
  • This dish is hearty and balanced enough to be enjoyed all on its own, served directly from the skillet into bowls.
  • Garnish with a generous sprinkle of grated Parmesan or Pecorino Romano cheese for an extra salty, savory kick.

Additional Tips

To help you perfect this recipe and make it your own, here are eight additional tips for success.

1. Don’t Crowd the Pan When Searing: This is the most common mistake that prevents a good sear. If you add too much chicken to the pan at once, the pan’s temperature will drop, and the chicken will steam instead of browning. Work in batches to ensure each piece has space to develop a deep, golden-brown crust, which translates to massive flavor.
2. Choose Your Beans Wisely: While cannellini beans are recommended for their creamy texture, you can easily substitute them. Great Northern beans are slightly smaller but still creamy, while navy beans are smaller and hold their shape well. You can even use chickpeas (garbanzo beans) for a firmer, nuttier texture.
3. The Power of Fresh Herbs: While dried herbs can be used in a pinch (use about one-third the amount of fresh), the flavor of fresh rosemary, thyme, and parsley is vastly superior in this dish. They provide a vibrant, aromatic quality that dried herbs can’t replicate.
4. Embrace the Fond: The browned bits that stick to the bottom of the skillet after searing the chicken are called “fond,” and they are pure flavor gold. Do not clean the pan before adding the onions. The moisture from the onions and the wine used for deglazing will release this fond into your sauce, creating incredible depth.
5. Control the Creaminess: If you prefer a creamier, richer sauce, you can add a splash of heavy cream or half-and-half during the final few minutes of simmering. Alternatively, for a dairy-free creamy option, stir in a tablespoon or two of full-fat coconut milk or a cashew cream.
6. Resting Is Key: Just like a good steak, allowing the finished skillet to rest for 5 minutes off the heat before serving can make a difference. This gives the flavors time to settle and meld together even more, and the sauce will thicken slightly as it cools.
7. Don’t Skip the Lemon: The final squeeze of fresh lemon juice might seem like a small step, but it is transformative. The acidity cuts through the richness of the broth and garlic, brightens all the flavors, and makes the entire dish taste fresher and more vibrant.
8. Get Creative with Vegetables: This skillet is a fantastic base for adding more vegetables. Consider stirring in a few large handfuls of fresh spinach or kale at the end until wilted. Sautéed mushrooms, roasted red peppers, or even chopped artichoke hearts would also be delicious additions.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this recipe.

1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are an excellent substitute. They contain more fat, which makes them incredibly juicy and flavorful. Simply cut them into 1-inch pieces and follow the recipe as written. You may find you need to sear them for a minute or two longer per side to get them nicely browned and cooked through.

2. How do I make this recipe vegetarian or vegan?
This recipe is very easy to adapt. For a vegetarian version, simply omit the chicken and double the amount of cannellini beans or add a second type of bean, like chickpeas. Use a high-quality vegetable broth instead of chicken broth. For a vegan version, follow the vegetarian instructions and ensure your dry white wine is certified vegan.

3. What is the best way to store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld and are often even better the next day. To reheat, you can gently warm it in a saucepan over medium-low heat, adding a splash of broth or water if the sauce has thickened too much. You can also reheat it in the microwave in 30-second intervals until hot.

4. Can I freeze this Garlic Chicken and White Bean Skillet?
Yes, this meal freezes surprisingly well. Allow the skillet to cool completely, then transfer it to a freezer-safe, airtight container or a zip-top bag. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator and then reheat gently on the stovetop as described above. The texture of the beans may be slightly softer after freezing, but it will still be delicious.

5. I don’t have a cast-iron skillet. What else can I use?
While cast-iron is excellent for its heat retention and searing capabilities, any large, heavy-bottomed skillet or Dutch oven will work perfectly. Stainless steel skillets are great for developing fond, and a non-stick skillet will also work, though you may not get as deep of a crust on the chicken. The key is to use a pan that is large enough to avoid overcrowding.

6. My sauce seems too thin. How can I thicken it?
If your sauce is thinner than you’d like, you can create a simple “slurry.” In a small bowl, mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Slowly whisk this mixture into the simmering skillet and let it cook for another 1-2 minutes until the sauce has thickened. Alternatively, you can simply let the skillet simmer, uncovered, for a few extra minutes to allow more of the liquid to evaporate.

7. Can I prepare any parts of this recipe in advance?
Yes, to save time on a busy night, you can do some prep work ahead of time. You can cube the chicken, dice the onion, mince the garlic, and chop the herbs. Store each component in a separate airtight container in the refrigerator for up to 24 hours. This “mise en place” approach will make the final cooking process feel incredibly fast and smooth.

8. Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. All the ingredients—chicken, beans, vegetables, herbs, broth, and wine—do not contain gluten. However, always double-check the labels on your chicken broth and any other packaged goods to ensure they are certified gluten-free if you are cooking for someone with a severe intolerance or Celiac disease.

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