This Creamy Tomato and White Bean Chicken Skillet is like a big hug. Plus, it’s all made in one pan. Gotta love that!
This Creamy Tomato and White Bean Chicken Skillet is perfect all year ’round. Yes, even in the summer with the best cherry tomatoes! It’s stewy but not super heavy, and perfect for any chilly evening.
This dish is packed with protein (and flavor) from the chicken, beans, and goat cheese. It’s all stewed together with onions and garlic, artichokes, dried herbs, a pinch of red pepper flakes, tomatoes, white wine, and a touch of cream. I like to sprinkle fresh basil on top for color and even more flavor.
It took a few tries to get this recipe right, as all stews do. But I finally developed a recipe I want to eat again and again. I chose to use boneless skinless chicken thighs. They’re juicier than breasts and have more flavor. The bone-in thighs are fabulous too, but they take longer to cook and I wanted this recipe to be as quick and easy as I could possibly make it.
What to Serve with this:
While this recipe is a full meal by itself, you can also serve it on top of mashed potatoes, buttered noodles or rice. I’d definitely give my Roasted Garlic Mashed Potatoes a try with this white bean chicken skillet. For an easy veggie side, I’d try my Swiss Chard with Feta, Olives, and Pine Nuts or my Grilled Broccolini Caesar!
Ingredient Notes:
- Boneless Skinless Chicken Thighs – I think these are juicier than breasts, but if you prefer white meat, you can go ahead and use chicken breast cutlets. Larger, whole breasts will take too long to cook for the recipe.
- Italian Seasoning – I like to combination of herbs in an Italian seasoning blend. However you can always just use dried thyme, dried rosemary, or dried oregano.
- Cherry Tomatoes – I prefer cherry tomatoes, but you can also use grape tomatoes.
- Dry White Wine – Like a pinot grigio or sauvignon blanc.
- Artichoke Hearts – If you don’t like artichokes, feel free to use something else briney that might be in your refrigerator or pantry. Like olives or capers.
Creamy Tomato and White Bean Chicken Skillet
Equipment
- 1 Medium Bowl
- 1 Medium Deep-Sided Skillet
- 1 Small Bowl
Ingredients
- 6 boneless skinless chicken thighs
- ½ teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- Kosher salt
- Freshly ground black pepper
- Avocado oil
- 1 ½ cups chicken stock
- ½ yellow onion diced small
- 8 oz. cherry tomatoes kept whole
- 2 cloves garlic peeled and minced
- ¼ cup dry white wine
- 3 oz. artichoke hearts canned, roughly chopped
- 4 oz. goat cheese
- ¼ cup heavy cream
- 15 oz. can cannellini beans drained and rinsed
- Fresh basil
Instructions
- In a medium bowl, combine the chicken, red pepper flakes, half the Italian seasoning, 1 tablespoon of avocado oil (double this amount if doubling the recipe), and a big sprinkle of Kosher salt and freshly ground black pepper. Toss and gently massage with your hands to coat evenly.
- Heat a medium deep-sided skillet over medium-high heat. Add a drizzle of avocado oil and sear the chicken until golden brown, 3-5 minutes per side (you may need to work in batches as to not overcrowd the pan). Transfer to a plate and set aside. Discard excess oil from the skillet.
- Turn heat to medium-low and deglaze the skillet by pouring in half the chicken stock. Let come to a simmer and scrape the residual sediment on the bottom of the skillet with a wooden spoon until the pan is clean. Pour stock into a small heat proof bowl and reserve for later use.
- Return the skillet to medium-low heat and add a drizzle of avocado oil, onions, and a pinch of Kosher salt. Stir to combine, then cook, covered, for 3 minutes. Remove cover and cook, stirring occasionally, until cooked through, another 2-3 minutes.
- Add tomatoes and garlic and cook, stirring, for 2 minutes. Then add remaining Italian seasoning and cook until fragrant, 20-30 seconds.
- Add white wine and cook until reduced by about half, then stir in the artichokes, deglazed chicken stock, remaining chicken stock, goat cheese, and heavy cream until combined. Bring to a boil and stir in a pinch of Kosher salt. Add chicken back into the pan, nestling the pieces between the tomatoes. Bring to a boil and let cook until chicken is cooked through, 15 minutes. Then stir in white beans, bring back to a simmer and cook for 5-8 minutes, until softened and sauce is thickened.
- Taste and season with freshly ground black pepper and more Kosher salt, if desired. Serve in skillet or on a platter, sprinkled with fresh basil leaves.
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