This recipe is rich, satisfying, and incredibly easy to make. The white beans add a creamy texture and boost the protein and fiber content, while the melted cheese ties everything together. It’s a one-skillet meal with minimal cleanup and maximum flavor, making it ideal for weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) chicken breast or thighs olive oil garlic onion white beans (such as cannellini or great northern), drained and rinsed chicken broth diced tomatoes (optional) spinach or kale shredded cheese (such as mozzarella, cheddar, or parmesan) salt black pepper paprika italian seasoning red pepper flakes (optional)
Directions
Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt, pepper, paprika, and italian seasoning, and cook until browned and fully cooked. Remove and set aside.
In the same skillet, sauté chopped onion and garlic until soft and fragrant.
Add the white beans and diced tomatoes if using, then pour in the chicken broth. Stir to combine and let it simmer for a few minutes.
Stir in spinach or kale and cook until wilted.
Return the chicken to the skillet and mix everything together. Sprinkle shredded cheese over the top.
Cover the skillet and let the cheese melt, or place it under a broiler briefly for a golden finish.
Serve warm, optionally with crusty bread or over rice.
Servings and timing
Servings: 4 servings Prep time: 10–15 minutes Cook time: 20–25 minutes Total time: about 30–35 minutes
Variations
You can swap white beans with chickpeas or black beans for a different flavor. Add mushrooms or bell peppers for extra vegetables. Use smoked paprika for a deeper taste or add a splash of cream for extra richness. You can also make it low-carb by skipping tomatoes and serving it on its own.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth if needed to loosen the mixture.
FAQs
What type of white beans work best?
Cannellini or great northern beans are ideal due to their creamy texture.
Can I use canned beans?
Yes, just drain and rinse them before using.
Can I make this dish ahead of time?
Yes, it reheats well and is great for meal prep.
What cheese melts best?
Mozzarella, cheddar, or a blend works very well.
Can I make it dairy-free?
Yes, simply omit the cheese or use a dairy-free alternative.
Can I add more vegetables?
Absolutely, vegetables like zucchini, mushrooms, or peppers are great additions.
Is this dish high in protein?
Yes, it’s rich in protein from both chicken and beans.
Can I freeze this dish?
Yes, though the texture of the beans may change slightly after thawing.
How do I make it spicier?
Add red pepper flakes or a dash of hot sauce.
What can I serve with this?
It pairs well with rice, pasta, or crusty bread.
Conclusion
Cheesy chicken and white bean skillet is a simple, comforting dish packed with flavor and nutrition. With its creamy texture, high protein content, and easy preparation, it’s a reliable go-to meal that’s both satisfying and versatile.
This Cheesy Chicken & White Bean Skillet is a hearty, high-protein one-pan meal made with tender chicken, creamy white beans, and melted cheese. Quick, comforting, and packed with flavor, this easy skillet recipe is perfect for busy weeknight dinners.
Ingredients
1 lb chicken breast or boneless skinless chicken thighs, diced
1 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
1/2 cup chicken broth
1 can (14.5 oz) diced tomatoes (optional)
2 cups spinach or kale
1 cup shredded cheese (mozzarella, cheddar, or parmesan)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Instructions
Heat olive oil in a large skillet over medium heat.
Season diced chicken with salt, pepper, paprika, and Italian seasoning.
Add chicken to the skillet and cook for 5–7 minutes until browned and fully cooked. Remove and set aside.
In the same skillet, sauté onion for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Add white beans and diced tomatoes (if using), then pour in chicken broth. Stir and let simmer for 5 minutes.
Stir in spinach or kale and cook until wilted.
Return chicken to the skillet and mix well.
Sprinkle shredded cheese evenly over the top.
Cover and cook for 2–3 minutes until cheese is melted, or broil briefly for a golden finish.
Serve warm.
Notes
Cannellini and great northern beans work best for a creamy texture.Swap beans with chickpeas or black beans for variation.Add mushrooms, zucchini, or bell peppers for extra vegetables.Use smoked paprika for deeper flavor.Add a splash of cream for extra richness if desired.Serve with rice, pasta, or crusty bread for a heartier meal.
