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One Pan Chicken and Beans - Deliciously creamy one-pan chicken and beans (Photo by Erich Boenzli)
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5 from 2 votes

Deliciously Creamy One-Pan Chicken and Beans

This deliciously creamy one pan chicken and beans makes a delicious dinner. It’s creating something with all of your senses.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4

Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts, chopped
  • 2 (15-oz) 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-oz) can diced tomatoes and green chili
  • 4 oz cream cheese
  • 1 c celery, chopped
  • ½ c shallots (or onion), chopped
  • 3 cloves garlic, minced
  • ½ c parsley, chopped
  • 1 c chicken stock (or more as needed)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • salt and freshly ground pepper

Instructions

Mise en Place

  • Chop boneless, skinless chicken thighs or breasts, pat dry, put into a bowl, and season with salt and pepper
  • Chop garlic, shallots, and celery and set aside
  • Chop 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
  • Cut the cream cheese in half and put the other half back in the fridge
  • 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

Cooking

  • In a large skillet, heat a tablespoon of olive oil over medium-high heat
  • Add chicken and brown for about four minutes, stirring occasionally
  • Add celery, shallots, garlic, chili, and cumin and cook for another four minutes
  • Add the beans (mashed and whole), tomatoes, and stock
  • 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

Notes