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Quick Chicken and White Beans Skillet Supper

White beans cook into a hearty-rich broth for this one-pan chicken and vegetables skillet meal. Serve with crusty bread and a salad.


Recipe Details

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 25 mins
  • Ready In: 35 mins
  • Course:
  1. In a 10-12-inch skillet with lid, cook bacon (uncovered) until crisp. Remove from pan; drain fat, reserving 1 tablespoon in 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; cover and cook 15-20 minutes or until chicken is cooked through and vegetables are tender. Uncover and simmer briefly to thicken sauce if desired.
  4. Serve in shallow bowls topped with reserved bacon and parsley.

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