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.

Yield: 6 servings (serving size: 2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 343
  • Calories from fat: 17%
  • Fat: 6.4g
  • Saturated fat: 1.7g
  • Protein: 36.3g
  • Carbohydrate: 32.4g
  • Fiber: 7.2g
  • Cholesterol: 84mg
  • Iron: 3.6mg
  • Sodium: 953mg
  • Calcium: 83mg


  • 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. 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. 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.
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