Chicken Cannellini Bean Skillet

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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.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Italian

Keyword: cannellini bean skillet, one skillet chicken and beans

Servings: servings

Author: Brandy O'Neill

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.

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