Deliciously Creamy One-Pan Chicken and Beans

5 from 2 votes

This deliciously creamy one pan chicken and beans makes a delicious dinner. It’s creating something with all of your senses.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: American

Keyword: one pan chicken and beans

Servings:

Calories: 340kcal

1 pound boneless, skinless chicken thighs or breasts, chopped
2 (15-ounce cans) Great Northern Bean (or any other bean), drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside
1 (10-ounce can) diced tomatoes and green chili
4 ounces cream cheese
1 cup chopped celery
½ cup chopped shallots (or onion)
3 cloves garlic, minced
½ cup chopped parsley
1 cup chicken stock (or more as needed)
1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon olive oil
salt and freshly ground black pepper

Chop boneless, skinless chicken thighs or breasts, pat dry, put into a bowl, and season with salt and pepper.
1 pound boneless, skinless chicken thighs or breasts, chopped, salt and freshly ground black pepper
Chop garlic, shallots, and celery and set aside.
½ cup chopped shallots (or onion), 3 cloves garlic, minced, 1 cup chopped celery
Chop parsley.
½ cup chopped parsley
Open the cans of beans, drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside.
2 (15-ounce cans) Great Northern Bean (or any other bean), drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside
Cut the cream cheese in half and put the other half back in the fridge.
4 ounces cream cheese
If you use a bouillon cube for the stock, heat it up in a cup of water in the microwave; otherwise, have your pre-made stock ready in a cup.
1 cup chicken stock (or more as needed)

In a large skillet, heat a tablespoon of olive oil over medium-high heat.
1 tablespoon olive oil
Add chicken and brown for about four minutes, stirring occasionally.
1 pound boneless, skinless chicken thighs or breasts, chopped
Add celery, shallots, garlic, chili, and cumin and cook for another four minutes.
1 cup chopped celery, ½ cup chopped shallots (or onion), 3 cloves garlic, minced, 1 tablespoon chili powder, 1 teaspoon cumin
Add the beans (mashed and whole), tomatoes, and stock.
2 (15-ounce cans) Great Northern Bean (or any other bean), drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside, 1 (10-ounce can) diced tomatoes and green chili, 1 cup chicken stock (or more as needed)
Bring to a boil, then reduce to a simmer, and add cream cheese. Simmer for about 10 minutes, stirring occasionally, until cream cheese is melted.
Add parsley toward the end; keep some for garnish.
½ cup chopped parsley