Quick Chicken and White Beans Skillet Supper

By Rosemary Mark
White beans cook into a hearty-rich broth for this one-pan chicken and vegetables skillet meal. Serve with crusty bread and a salad.
  • Prep: 10
  • Cook: 25
  • Course: Dinner


  • bacon
  • carrots
  • Celery
  • Chicken Breast
  • dried thyme
  • fresh or crushed dried rosemary
  • garlic
  • leeks
  • Parsley
  • red or white thin-skinned potatoes
  • reduced sodium chicken broth
  • small white beans


  1. In a 10-12-inch skillet with lid, cook bacon (uncovered) until crisp. Remove from pan
  2. Add potatoes, leeks, celery, carrots, rosemary and thyme. Cook 3-5 minutes on medium-high heat until softened, adding 1/4 cup chicken broth when vegetables start to brown. Stir, scraping up browned bits.
  3. Add remaining broth, chicken and beans. Bring to a simmer
  4. Serve in shallow bowls topped with reserved bacon and parsley.