Skillet Chicken and White Bean Stew
Skillet Chicken and White Bean Stew
Ingredients
- 1 tablespoon olive oil
- 6 skin on, bone in chicken thighs
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon garlic powder
- 1 cup finely chopped onion
- 1 pint grape tomatoes or cherry tomatoes
- 2 (14 ounce) cans cannellini beans, drained and rinsed
- 5 ounces baby spinach
- 1 (5.3 ounce) package garlic and herb spreadable cheese, such as Boursin®
Instructions
- 1
Heat oil in a large skillet over medium-high heat.
- 2
Season chicken thighs with salt, pepper, and garlic powder and place skin side down in the hot skillet. Cook undisturbed until well browned, crisp, and releases easily from the skillet, 6 to 7 minutes.
- 3
Flip chicken and cook an additional 1 to 2 minutes. Remove chicken from the pan and set aside (chicken will not be cooked through at this point).
- 4
Add onion to the drippings in the pan, and cook until slightly softened, about 2 minutes. Add tomatoes, and cook until tomatoes soften and begin to burst, 4 to 5 minutes. Stir in beans and remaining salt and pepper.
- 5
Return chicken to the pan, skin side up, along with any juices that have accumulated. Return to a simmer; cover, reduce heat slightly, and cook until chicken is tender and cooked through, 25 to 30 minutes. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C).
- 6
Transfer chicken to a serving platter. Stir in spinach until wilted and then add in Boursin. Stir until melted and heated through. Season to taste with more salt and pepper.
- 7
Serve chicken over bean stew.
