Chicken and White Bean Stew
A rustic, soul-warming stew that brings together tender chunks of chicken and creamy white beans in a fragrant, herb-infused broth. Everything simmers together in one pot, filling your kitchen with an incredible aroma. Simple, wholesome ingredients come together for a deeply satisfying meal that feels like a warm hug on a cold evening.
For 4 servings
- prep
Prep the beans and chicken.
1.Soak 200g dried cannellini beans in water overnight (8 hours). Drain and rinse before using.2.Pat 500g chicken thighs dry and cut into even, bite-sized pieces.3.Chop the onion, carrot, celery, and garlic. Blanch, peel and chop the tomatoes.TIPSoaking beans reduces cooking time and makes them more digestible. - saute · ~5 min
Sear the chicken.
1.Heat 1 tbsp olive oil in a dutch oven over medium-high heat.2.Add the chicken pieces in a single layer and sear until lightly golden on all sides (4-5 min).3.Transfer the chicken to a plate and set aside.TIPDon't crowd the pot, or the chicken will steam instead of sear. - saute · ~8 min
Build the aromatic base.
1.In the same pot, add the onion, carrot, and celery. Sauté until softened (5-7 min).2.Stir in the minced garlic and cook until fragrant (1 min). - simmer · ~45 min
Add tomatoes, herbs, beans and simmer.
1.Return the chicken to the pot along with the chopped tomatoes, bay leaves, thyme, and rosemary.2.Add the drained soaked beans and 750ml water. Stir to combine.3.Bring to a boil, then reduce heat to low, cover, and simmer gently for 40-45 minutes until the beans are tender and the chicken is cooked through.TIPIf the stew gets too thick, add a splash of warm water. It should be brothy. - mix · ~1 min
Finish the stew.
1.Remove the bay leaves.2.Stir in 0.5 tsp salt, a pinch of black pepper, and 1 tbsp fresh lemon juice.3.Taste and adjust seasoning if needed. Ladle into bowls.TIPThe lemon juice brightens the whole dish. Don't skip it. - garnish
Garnish with fresh parsley and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Sear the chicken in batches to get a deep golden crust, not a steamed gray surface.
- 2Soak dried cannellini beans overnight to ensure they cook evenly and become creamy.
- 3If the stew thickens too much during simmering, add a splash of warm water to keep it brothy.
- 4Stir in the lemon juice at the very end to brighten the flavors without dulling the herbs.
- 5Let the stew rest for 10 minutes off the heat before serving to allow the flavors to meld.
- 6For a make-ahead meal, this stew tastes even better the next day as the flavors deepen.
Adapt it for your goals.
Vegetarian
Omit the chicken and use vegetable broth instead of water. Add 200g diced mushrooms or extra chopped kale for heartiness. Perfect for a meatless, fiber-rich meal.
spicySpicy
Add 1 chopped jalapeño with the onion and celery, and a pinch of red pepper flakes with the herbs. Gives the stew a warming kick for those who like heat.
herb swapHerb-swap
Replace rosemary and thyme with 2 tsp smoked paprika and 1 tsp dried oregano for a Spanish-inspired twist. Adds a smoky, earthy depth.
slow cookerSlow-cooker
After searing chicken and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours. Beans become ultra-tender without watching the pot.
Why this is on our healthy list.
Lean Protein Source
Chicken thigh provides high-quality protein for muscle repair and satiety. Removing the skin keeps the dish leaner.
Rich in Dietary Fiber
Cannellini beans deliver soluble fiber that supports digestive health and helps maintain steady blood sugar levels.
Packed with Vitamins
Carrots and celery add vitamin A and antioxidants, while fresh herbs contribute polyphenols without extra calories.
Low in Added Fat
Only one tablespoon of olive oil is used for the entire pot, keeping the dish heart-friendly while still delivering flavor.
Frequently asked questions
Yes, use 2 cans (400g each) of cannellini beans, drained and rinsed. Add them in the final 15 minutes of simmering so they don't overcook.
