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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 hearty chicken cannellini bean skillet is made in the same pan, which cuts down on all that pesky cleanup work. And it’s packed with delicious, hearty flavors. T
rust me, it’s the perfect balance of garlic, rosemary, crispy chicken, and creamy white beans.
I was lucky enough to find a delicious dried soppressata sausage in the deli section of my grocery store, but if you can’t find this exact sausage, you can use just about any hard sausage. I tried this with dried chorizo, and it was awesome!
Can we discuss the crispy skin I got on these babies? It reminds me of my Crispy Pan-Roasted Chicken Thighs.
Fun fact: When I get crispy skin like that, I peel it off and eat it like a crispy potato chip. It’s the absolute best thing on planet Earth.
Ingredients needed
- Bone-in skin-on chicken thighs
- Kosher salt
- Black pepper
- Olive oil
- Yellow onion
- Garlic
- Rosemary
- Dried soppressata sausage
- Cannellini beans
- Chicken stock
How to make this skillet meal
What to serve with chicken cannellini bean skillet
My Pro Tipss
Substitutions, Adaptations & Tips
- You can use chicken leg quarters or Cornish hens in place of chicken thighs. First, brown them on all sides. Then, cook the chicken a bit longer or until it reaches 165 degrees F when tested internally.
- Use a mix of fresh herbs like thyme, sage, and oregano.
- Instead of cannellini beans, you can use drained and rinsed butter, navy or white beans.
- Sweet or spicy soppressata can be used. Pick which one you like best. I prefer spicy.
- If you can’t find dried soppressata, try using other cured dried Italian salami or chorizo.
More one skillet recipes
Chicken Cannellini Bean Skillet
Ingredients
- 8 bone-in skin-on chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon minced rosemary
- 8 ounces dried soppressata sausage, cubed
- 2 (14.5) ounce cans cannellini beans, drained and rinsed
- 1 cup chicken stock
Instructions
- Preheat oven to 400 degrees F.
- Lay out chicken and season both sides with equal amounts of kosher salt and black pepper and set aside.
- In a 12-inch oven-safe skillet (I used 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 there is no more oil in the skillet, add 1 tablespoon. Once the oil is hot add in the onion 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 in the white beans, and place the chicken on top of the beans.
- Bake in the oven for 30 minutes or until the chicken is fully cooked.
Notes
- If you can’t find dried soppressata, you can also use dried chorizo. Any other hard, dried (pre-cooked) sausage will work.
- Instead of cannellini beans, you could use navy or white beans. Butter beans would also be delicious.
- I like to use a 12-inch cast iron skillet for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I agree! Chicken breasts aint got nothing on chicken thighs! This looks SO dreamy! I want to dig in right away!
That chicken looks amazing!
I love chicken thighs, too – but oh my gosh, the beans and sausage sound like such an awesome flavor combo!
Made this today for our after church supper. It was a huge hit with the whole family! Comes together quickly with pantry staples.
Hi Teri! I’m so glad you enjoyed the chicken! Thank you for letting me know 🙂