This recipe is simple, wholesome, and packed with flavor. The white beans add a creamy texture and extra protein, while the melted cheese creates a rich, comforting finish.
Everything cooks in one skillet, which means less time washing dishes and more time enjoying your meal.
It’s also versatile and easy to customize with different vegetables, spices, or cheeses depending on what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breasts or thighs, diced salt black pepper garlic powder paprika olive oil onion, diced garlic, minced white beans, drained and rinsed chicken broth diced tomatoes Italian seasoning shredded mozzarella or Monterey Jack cheese fresh parsley, chopped
Optional additions: fresh spinach red pepper flakes lemon juice
Directions
Season the diced chicken with salt, black pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through. Remove and set aside.
In the same skillet, sauté the diced onion until softened. Add the minced garlic and cook for about 30 seconds.
Stir in the white beans, diced tomatoes, chicken broth, and Italian seasoning. Let the mixture simmer for 5–7 minutes to allow the flavors to blend.
Return the cooked chicken to the skillet and stir to combine.
Sprinkle shredded cheese evenly over the top.
Cover the skillet and cook on low heat until the cheese is melted and bubbly.
Use cannellini, great northern, or navy beans depending on your preference.
Add chopped spinach or kale for extra greens.
Swap mozzarella for cheddar or provolone for a different flavor profile.
Stir in a spoonful of pesto for a fresh herbal twist.
For a smoky touch, add a pinch of smoked paprika.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a skillet over medium-low heat, adding a splash of broth if needed to loosen the mixture.
You can also microwave individual portions in short intervals, stirring between each interval.
This dish can be frozen for up to 2 months, though the texture of the beans may soften slightly after thawing.
FAQs
What type of white beans work best?
Cannellini and great northern beans are ideal because of their creamy texture and mild flavor.
Can I use rotisserie chicken?
Yes, simply skip the initial cooking step and add shredded rotisserie chicken when combining the beans and tomatoes.
Is this recipe spicy?
It is mild, but you can add red pepper flakes or hot sauce for extra heat.
Can I make this dairy-free?
You can omit the cheese or use a dairy-free alternative.
What sides pair well with this dish?
Serve it with crusty bread, rice, or a simple green salad.
Can I use dried beans instead of canned?
Yes, but cook them fully in advance before adding them to the skillet.
How do I thicken the skillet mixture?
Let it simmer uncovered for a few extra minutes to reduce the liquid.
Can I add more vegetables?
Absolutely. Zucchini, bell peppers, or mushrooms would work well.
How do I know when the chicken is done?
The internal temperature should reach 165°F.
Can I make this ahead of time?
Yes, prepare the dish fully and store it in the refrigerator. Reheat gently before serving.
Conclusion
Cheesy Chicken & White Bean Skillet is a quick, comforting, and satisfying one-pan meal that delivers bold flavor with minimal effort. With tender chicken, creamy beans, and gooey melted cheese, this dish is sure to become a go-to favorite for easy family dinners.
Cheesy Chicken & White Bean Skillet is a hearty one-pan dinner packed with tender chicken, creamy white beans, savory tomatoes, and melted cheese. This easy chicken and white bean skillet recipe comes together in just 30 minutes, making it perfect for busy weeknights. Loaded with protein and comforting flavors, this cheesy chicken skillet is a satisfying, family-friendly meal with minimal cleanup.
Ingredients
1 ½ pounds boneless skinless chicken breasts or thighs, diced
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 (15-ounce) cans white beans, drained and rinsed (cannellini or great northern)
1 (14.5-ounce) can diced tomatoes, undrained
½ cup chicken broth
1 teaspoon Italian seasoning
1 ½ cups shredded mozzarella or Monterey Jack cheese
2 tablespoons fresh parsley, chopped
Optional Additions:
1 cup fresh spinach
¼ teaspoon red pepper flakes
1 tablespoon fresh lemon juice
Instructions
Season the Chicken: Toss diced chicken with salt, black pepper, garlic powder, and paprika.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook 6–8 minutes until browned and fully cooked (internal temperature 165°F). Remove and set aside.
Sauté Aromatics: In the same skillet, add diced onion and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for 30 seconds.
Build the Skillet Base: Add white beans, diced tomatoes, chicken broth, and Italian seasoning. Stir well and let simmer for 5–7 minutes to blend flavors and slightly reduce.
Return the cooked chicken to the skillet and stir to combine. Add spinach if using and allow it to wilt.
Add the Cheese: Sprinkle shredded cheese evenly over the top. Cover and cook on low heat for 3–5 minutes until melted and bubbly.
Finish with fresh parsley and a squeeze of lemon juice if desired. Serve warm.
Notes
Simmer uncovered longer if you prefer a thicker consistency.Rotisserie chicken can be used for an even quicker version—simply stir it in before adding the cheese.Smoked paprika adds a subtle smoky depth.For extra creaminess, stir in a tablespoon of cream cheese before adding shredded cheese.
