Chicken Cannellini Bean Skillet

This chicken cannellini bean skillet is the perfect cozy winter meal you crave. Delicious white beans cooked with cubed sausage, onions and rosemary and topped with super crispy chicken thighs. This dish is hearty, delicious and full of flavor!

If you don’t know this already I have MAD love for chicken thighs. I think chicken breast is all fine and well but they don’t have anything on chicken thighs. They are juicy, full of flavor and really forgiving. That means if you’re guilty of overcooking your chicken you’ll still be rewarded with juicy chicken instead of dried little hockey pucks. Well, assuming you don’t overcook them toooooooo much. If you cook it till it’s black you’ll only be rewarded with charred sad chicken.

Never cook your chicken till it’s black. Sadness.

Now, this skillet is straight up comfort food to me. The whole meal is made in the same skillet so it cuts down on all that pesky cleanup work and it’s packed full of delicious hearty flavor. It’s the perfect balance of garlic, rosemary, crispy chicken and creamy white beans.

I was lucky enough to find a delicious dried sopressata sausage in my deli but if you can’t find that exact sausage you can use just about any hard sausage you can find. I tried this with dried chorizo and it was awesome! Then again anything made with chorizo is awesome – am I right?

PLUS can we talk about that awesome crispy skin I got on these babies? When I get crispy skin like that the first thing I do is peel it off and eat it up like a crispy potato chip. Perfection.

Oh and this skillet meal is ready in UNDER an hour! That makes this chicken cannellini bean skillet perfect for the crazy weeknight rush!

Looking for more delicious chicken dishes? Try my Crispy Pan Roasted Chicken Thighs, Cilantro Lime Chicken Thighs, Cast Iron Chicken, Chimichurri Crispy Chicken, Sheet Pan Chicken and Potato Dinner, Maple Ginger Chicken Thighs, Citrus Herb Roasted Chicken Thighs, Chicken Andouille Potato Bake or my Creamy Chicken Bacon and Mushrooms. 

Chicken Cannellini Bean Skillet

This chicken cannellini bean skillet is the perfect cozy winter meal you crave. Delicious white beans cooked with cubed sausage, onions and rosemary and topped with super crispy chicken thighs. This dish is hearty, delicious and full of flavor!

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

• 6 chicken thighs
• Kosher salt, to taste
• Black pepper, to taste
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon minced rosemary
• 8 ounces dried sopressata sausage, cubed
• 2 (14.5 ounce) cans cannellini beans, rinsed
• 1 cup chicken stock

Directions:

Preheat oven to 400 degrees.

Lay out chicken and season both sides with desired amount of kosher salt and black pepper, set aside.

In an oven safe skillet (I used my cast iron) add olive oil and set over medium-high heat.
Once the oil is hot add the chicken to the skillet, skin-side down, and cook for about 10 minutes or until the chicken looks golden and crispy. Remove from the skillet and set aside.

If the skillet doesn't have any oil left add 1 tablespoon. Once the oil is hot add in the yellow and saute until soft and translucent. Add in the garlic, rosemary and cubed sausage and saute just until the garlic is fragrant.

Pour in the chicken stock, stir the bean mixture and place the chicken on top of the beans.

Bake in the preheated oven for about 30 minutes or until the chicken is fully cooked.

*Note: You can also use dried chorizo if you can't find dried sopressata. Or any other hard dried (pre-cooked) sausage would work.