This chicken and white bean stew is a simple, cozy one-pot meal made with tender chicken breasts, creamy white beans, fragrant sage, and fresh spinach in a light, savory broth. It is hearty enough for dinner but still feels fresh and balanced, especially with a squeeze of lemon at the end.

Why You’ll Love This Recipe

This stew comes together with everyday ingredients and delivers a lot of comfort without feeling too heavy. The chicken stays tender, the beans add body and creaminess, and the spinach brings color and freshness. It is a great choice for busy weeknights, chilly evenings, or any time you want a nourishing meal that does not require much fuss. Since everything cooks in one pot, cleanup is easy too.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon unsalted butter
2 tablespoons olive oil
1 shallot, finely chopped
2 fresh sage sprigs
1 pound boneless, skinless chicken breasts
4 cups chicken broth
1 can (15 ounces) white beans, drained and rinsed
1 bunch spinach, coarsely chopped
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 to 2 teaspoons fresh lemon juice, for serving

Directions

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.

Add the chopped shallot and sage sprigs. Season with the salt and black pepper, then cook for 3 to 4 minutes, stirring often, until the shallot is softened and lightly golden.

Remove the sage sprigs from the pot.

Add the chicken breasts, chicken broth, and white beans. Raise the heat and bring the mixture to a gentle simmer.

Once simmering, reduce the heat to low, cover the pot, and cook for 15 to 20 minutes, or until the chicken is fully cooked through.

Transfer the chicken to a bowl or cutting board. Using the back of a spoon, lightly mash some of the beans against the side of the pot to thicken the broth slightly.

Stir the chopped spinach into the stew and cook for 2 to 3 minutes, until wilted.

Shred or cut the chicken into bite-size pieces, then return it to the pot. Stir well and taste for seasoning.

Serve hot with a little fresh lemon juice over each bowl.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

You can swap the spinach for kale, Swiss chard, or escarole if you want a heartier green. For a richer flavor, use boneless skinless chicken thighs instead of chicken breasts. A clove of minced garlic can be added with the shallot for extra depth. If you want a creamier texture, mash more of the beans before adding the chicken back in. You can also add a pinch of red pepper flakes for gentle heat.

Storage/Reheating

Store leftover stew in an airtight container in the refrigerator for up to 3 days.

To reheat, warm it gently in a saucepan over medium-low heat until heated through, stirring occasionally. You can also microwave individual portions in 30-second intervals, stirring between each, until hot.

If the stew thickens in the fridge, add a splash of chicken broth or water while reheating to loosen it. For best texture, add a fresh squeeze of lemon just before serving.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work very well and usually stay even more tender in the stew.

What type of white beans should I use?

Cannellini beans, great northern beans, or navy beans all work well in this recipe.

Do I need to remove the sage sprigs?

Yes. The sage adds flavor while cooking, but the stems and leaves are best removed before serving.

Can I use frozen spinach?

Yes. Thaw it first and squeeze out excess moisture so the broth does not become watery.

How do I make the stew thicker?

Mash more of the beans in the pot, or let the stew simmer uncovered for a few extra minutes.

Can I make this recipe ahead of time?

Yes. The flavors develop nicely as it sits, so it is a great make-ahead meal.

Is this stew freezer-friendly?

Yes, though the spinach may soften more after thawing. Freeze in airtight containers for up to 2 months.

What should I serve with chicken and white bean stew?

Crusty bread, rice, or a simple green salad all pair nicely with it.

Can I add more vegetables?

Yes. Carrots, celery, or zucchini can be added for more texture and flavor.

Why add lemon juice at the end?

Lemon juice brightens the broth and balances the richness of the beans and chicken.

Conclusion

Chicken and white bean stew is the kind of recipe that proves simple ingredients can make a deeply satisfying meal. With tender chicken, creamy beans, fresh greens, and a light, flavorful broth, it is easy enough for a weeknight and comforting enough to make again and again.

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