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Chicken and White Bean Stew

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A cozy and nourishing chicken and white bean stew made with tender chicken, creamy beans, fresh spinach, and a light savory broth finished with a hint of lemon.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Ingredients

  • 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

Instructions

  1. Melt butter with olive oil in a large pot over medium heat.
  2. Add shallot and sage, season with salt and pepper, and cook for 3–4 minutes until softened.
  3. Remove the sage sprigs.
  4. Add chicken breasts, chicken broth, and white beans, then bring to a gentle simmer.
  5. Reduce heat, cover, and cook for 15–20 minutes until chicken is cooked through.
  6. Remove chicken and lightly mash some beans in the pot to thicken the broth.
  7. Add spinach and cook for 2–3 minutes until wilted.
  8. Shred or chop the chicken, return it to the pot, and stir well.
  9. Taste and adjust seasoning, then serve with a squeeze of fresh lemon juice.

Notes

  • Use chicken thighs for a richer flavor.
  • Swap spinach with kale or Swiss chard if preferred.
  • Add garlic or red pepper flakes for extra depth.
  • Store leftovers in the refrigerator for up to 3 days.
  • Add broth or water when reheating if the stew thickens.
  • Freeze for up to 2 months, though greens may soften.

Nutrition

Find it online: https://savorymomskitchen.com/chicken-and-white-bean-stew/