White Bean-Chicken Skillet

Inspired by the classic French cassoulet, white bean stew, this version is cooked in a large skillet rather than baked in a Dutch oven.


6 servings (serving size: 2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 43 Minutes

Nutritional Information

Calories 343
Caloriesfromfat 17 %
Fat 6.4 g
Satfat 1.7 g
Protein 36.3 g
Carbohydrate 32.4 g
Fiber 7.2 g
Cholesterol 84 mg
Iron 3.6 mg
Sodium 953 mg
Calcium 83 mg


2 teaspoons olive oil
1 (14-ounce) package low-fat smoked sausage (such as Healthy Choice), sliced
1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup sliced carrot (about 2)
1 cup chopped celery (about 2 stalks)
1 cup chopped onion (about 1 medium)
1 tablespoon bottled minced garlic
1 (8-ounce) package presliced mushrooms
2 (15.5-ounce) cans cannellini beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1/3 cup fat-free, less-sodium chicken broth
1 1/4 teaspoons dried thyme
1 bay leaf


1. Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring occasionally. Add chicken; cook an additional 6 minutes or until chicken is done. Remove from pan; set aside.

2. Add carrot and next 3 ingredients to pan; sauté 3 minutes. Add mushrooms, and sauté 4 minutes or until tender. Add reserved sausage mixture, cannellini beans, and remaining ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 25 minutes. Discard bay leaf.

Carolyn Williams,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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