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
Two 15 ounce cans of 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
One 10 ounce can of 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
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

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