Chicken and White Bean Stew
A rustic and flavorful stew featuring tender chicken breast, cannellini beans, and garden vegetables in a savory broth, served with crusty bread for soaking up every drop.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $5.09/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
- High-Fiber
Tags
- stir-fry
- comfort food
- budget-friendly
- savory
- classic
Ingredients
- 1 tablespoon olive oil
- 10 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
- 0.5 yellow onion (medium, chopped)
- 1 celery (chopped)
- 1 carrot (chopped)
- 2 garlic cloves (minced)
- 1 teaspoon dried thyme
- 14.5 ounce diced tomatoes (undrained)
- 15 ounce cannellini beans (rinsed and drained)
- 2 cup chicken broth
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 slice crusty bread
- 2 tablespoon fresh parsley (chopped)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken breast pieces and cook until lightly browned on all sides, about 3-4 minutes. Remove chicken and set aside.
- Add the yellow onion, celery, and carrot to the pot and cook until softened, about 5-7 minutes. Stir in the garlic clove and dried thyme and cook for another minute until fragrant.
- Stir in the diced tomatoes, cannellini beans, chicken broth, kosher salt, and black pepper. Bring to a simmer.
- Return the cooked chicken breast to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and vegetables are tender.
- Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition (per serving)
- Calories: 480
- Protein: 45.3 g
- Carbohydrates: 44.5 g
- Fat: 15.1 g
- Fiber: 14.2 g
- Sodium: 780 mg
- Saturated Fat: 2.5 g
- Sugar: 8.1 g
- Cholesterol: 95 mg