This Chicken and White Bean Stew is a deeply comforting one-pot meal. Tender chicken, creamy beans, and a rich herb-infused broth create a rustic yet refined dish. It’s simple to make and tastes even better the next day.
Love Chicken and White Bean Stew? So do we! If you're into Stew or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Chicken and White Bean Stew
- One-Pot Wonder: A complete, comforting meal with minimal cleanup.
- Dreamy Texture: Fall-apart tender chicken and silky, thickened broth.
- Versatile & Forgiving: Easy ingredient swaps make it your own.
- Better Leftovers: Flavors deepen overnight for an even tastier meal.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 4 cups chicken broth, low-sodium
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large Dutch oven or heavy-bottomed pot is essential here.
Notes: Use good-quality, low-sodium broth for the best flavor. Chicken thighs stay moist and flavorful through simmering.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 15 g |
| Carbs: | 35 g |
| Fiber: | 9 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw in fridge overnight.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, buttered bread — It’s absolutely essential for sopping up every last drop of that delicious, brothy goodness at the bottom of your bowl.
- A simple, crisp green salad with a lemony vinaigrette — The bright, acidic dressing provides a perfect, refreshing counterpoint to the rich, hearty stew.
- Buttery mashed potatoes or polenta — For the ultimate comfort food experience, serve the stew ladled over a creamy, starchy base that will make the meal even more satisfying.
Drinks
- A glass of medium-bodied red wine like a Pinot Noir — Its bright red fruit notes and mild earthiness won’t overpower the stew and will complement the herbal and savory flavors beautifully.
- A crisp, malty lager or pale ale — The carbonation and slight bitterness from the hops help cut through the richness of the dish and cleanse the palate between bites.
- Sparkling water with a squeeze of lemon — A non-alcoholic option that still provides a bubbly, citrusy lift to balance the deep, savory notes of the stew.
Something Sweet
- A warm, spiced apple crumble with vanilla ice cream — The warm, cinnamon-spiced apples and cold, creamy ice cream are a classic, comforting finish that echoes the cozy vibes of the stew.
- Dark chocolate pots de crème — These are rich, silky, and intensely chocolatey, offering a sophisticated yet simple dessert that feels indulgent without being too heavy.
- Simple shortbread cookies — Their buttery, crumbly texture and mild sweetness are the perfect, simple palate cleanser after a robust and savory meal.
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? They have more fat and connective tissue than breasts, which means they won’t dry out during the long, slow cooking process. You’ll be rewarded with meat that’s succulent and pulls apart with a fork.
- Don’t skip browning the chicken. This isn’t just for color—it creates a beautiful fond (those browned bits) on the bottom of the pot that forms the flavor foundation for your entire stew.
- Rinse your canned beans. Giving them a quick rinse under cold water removes the starchy, sometimes salty liquid they’re packed in, which helps you control the saltiness and final texture of your stew.
- Low-sodium broth is your friend. Since the stew reduces and concentrates, starting with a low-sodium base gives you full control over the final seasoning. You can always add more salt, but you can’t take it out!
How to Make Chicken and White Bean Stew
Step 1: Pat the chicken thighs completely dry with paper towels and season them generously on both sides with salt and pepper. This is a crucial step for getting a proper sear. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Working in batches if needed to avoid crowding, add the chicken and sear for about 4-5 minutes per side, until you get a deep golden-brown crust. You’ll notice those delicious browned bits forming on the pot—that’s liquid gold! Transfer the seared chicken to a clean plate and set it aside.
Step 2: Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot. You’re going to scrape up all those browned bits with your spoon as the vegetables release their moisture. Sauté for about 7-8 minutes, until the onions have softened and turned translucent and the carrots have just started to soften. The aroma at this point is just incredible.
Step 3: Add the minced garlic and tomato paste to the pot. Stir constantly for about one minute—you just want to cook out the raw edge of the garlic and let the tomato paste darken slightly, which will give it a richer, deeper flavor. Now, stir in the fresh thyme and cook for another 30 seconds until it becomes fragrant.
Step 4: Pour in the chicken broth, using your spoon to scrape any remaining fond from the bottom of the pot. Add the rinsed cannellini beans and the single bay leaf. Return the seared chicken thighs (and any accumulated juices) back to the pot, nestling them into the liquid and beans. Bring the whole thing to a gentle boil.
Step 5: Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 minutes to 1 hour. You’re looking for the chicken to be fork-tender and practically falling apart. The beans will soften further and help thicken the stew beautifully.
Step 6: Carefully remove the chicken thighs to a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should pull apart with almost no effort. Discard the bay leaf from the pot. Return all the shredded chicken to the stew and give everything a good stir.
Step 7: This is your final tasting moment. Let the stew simmer, uncovered, for another 5-10 minutes to allow it to thicken slightly and for the shredded chicken to reheat and absorb the flavors. Taste it and adjust the seasoning with more salt and pepper as needed. Ladle the hot stew into bowls and garnish with a generous sprinkle of fresh parsley for a pop of color and freshness.
Top Mistakes to Avoid
- Mistake: Crowding the pot when browning the chicken. If you add too much chicken at once, the pot temperature drops and the meat steams instead of sears. You’ll miss out on that deep, caramelized flavor and the precious fond. I’ve messed this up before too, trying to save time—it’s just not worth it!
- Mistake: Boiling the stew too vigorously. Once you’ve added the broth and returned the chicken, a gentle simmer is key. A rolling boil will make the chicken tough and can cause the beans to break down too much, making the stew mushy.
- Mistake: Skipping the final taste for seasoning. As the stew reduces and the ingredients meld, the salt level can change. Always, always taste at the end and adjust with salt and a few cracks of black pepper. It makes all the difference.
- Mistake: Adding the beans without rinsing them. The thick, starchy liquid in the can will make your stew cloudy and can throw off the salt balance. A quick rinse is a tiny step with a big payoff.
Expert Tips
- Tip: Make it a day ahead. The flavors in this stew improve dramatically after a night in the fridge. The fat rises to the top and solidifies, making it easy to skim off for a leaner stew, and the starches from the beans continue to thicken the broth.
- Tip: Add a Parmesan rind. If you have a leftover rind of Parmesan cheese in your fridge, toss it into the pot with the broth. It will slowly melt, adding an incredible layer of umami and richness that’s just magical.
- Tip: Brighten it up at the end. Right before serving, stir in a teaspoon of lemon juice or a dash of red wine vinegar. A little acid at the end lifts all the flavors and makes the stew taste brighter and more balanced.
- Tip: Use an immersion blender for a thicker stew. If you prefer a thicker, creamier consistency, simply use an immersion blender to pulse a small portion of the stew (beans and all) right in the pot a few times before adding the shredded chicken back in.
FAQs
Can I use chicken breasts instead of thighs?
You can, but I really don’t recommend it for this application. Chicken breasts are much leaner and have a tendency to become dry and stringy with long, slow cooking. Thighs are far more forgiving and will give you a much more succulent, flavorful result. If you must use breasts, reduce the simmering time significantly—just until they are cooked through—to help prevent them from toughening up.
How can I make this stew in a slow cooker?
Absolutely! Follow the first few steps on the stovetop to brown the chicken and sauté the vegetables—this builds a ton of flavor. Then, transfer everything to your slow cooker, add the beans and broth, and cook on low for 6-7 hours or on high for 3-4 hours. Shred the chicken about 30 minutes before serving and let it warm through in the stew.
My stew is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an extra 10-15 minutes to reduce and concentrate. If it’s still not thick enough, you can mash a small ladleful of the beans against the side of the pot with a fork and stir them back in—they’ll act as a natural thickener. Alternatively, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the simmering stew.
Can I freeze this chicken and white bean stew?
It freezes beautifully! Let the stew cool completely, then transfer it to airtight containers or freezer bags, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if it seems too thick.
What other beans can I use?
Cannellini beans are classic for their creamy texture, but Great Northern beans are a fantastic, almost identical substitute. You could also use navy beans. I’d avoid chickpeas or kidney beans here, as their firmer texture and distinct flavors don’t quite meld in the same harmonious way.
Chicken And White Bean Stew
Make this easy Chicken and White Bean Stew for a comforting one-pot meal. Tender chicken, creamy beans & rich broth. Get the simple recipe now!
Ingredients
For the Ingredients
-
1.5 lbs boneless, skinless chicken thighs
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
2 medium carrots (peeled and diced)
-
2 celery stalks (diced)
-
4 cloves garlic (minced)
-
1 tbsp tomato paste
-
1 tsp fresh thyme leaves (or ½ tsp dried)
-
2 cans cannellini beans (15 oz each, rinsed and drained)
-
4 cups chicken broth (low-sodium)
-
1 bay leaf
-
Kosher salt and freshly ground black pepper (to taste)
-
2 tbsp fresh parsley (chopped, for garnish)
Instructions
-
Pat the chicken thighs completely dry with paper towels and season them generously on both sides with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Working in batches if needed to avoid crowding, add the chicken and sear for about 4-5 minutes per side, until you get a deep golden-brown crust. Transfer the seared chicken to a clean plate and set it aside.01
-
Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot. Sauté for about 7-8 minutes, until the onions have softened and turned translucent and the carrots have just started to soften.02
-
Add the minced garlic and tomato paste to the pot. Stir constantly for about one minute. Now, stir in the fresh thyme and cook for another 30 seconds until it becomes fragrant.03
-
Pour in the chicken broth, using your spoon to scrape any remaining fond from the bottom of the pot. Add the rinsed cannellini beans and the single bay leaf. Return the seared chicken thighs (and any accumulated juices) back to the pot, nestling them into the liquid and beans. Bring the whole thing to a gentle boil.04
-
Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 minutes to 1 hour. You’re looking for the chicken to be fork-tender and practically falling apart.05
-
Carefully remove the chicken thighs to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Discard the bay leaf from the pot. Return all the shredded chicken to the stew and give everything a good stir.06
-
Let the stew simmer, uncovered, for another 5-10 minutes to allow it to thicken slightly and for the shredded chicken to reheat and absorb the flavors. Taste it and adjust the seasoning with more salt and pepper as needed. Ladle the hot stew into bowls and garnish with a generous sprinkle of fresh parsley.07
Not what you're looking for?
