Name: Skillet Chicken and White Bean Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 Tablespoon olive oil; 6 skin-on, bone-in chicken thighs; 1 1/2 teaspoon kosher Salt, plus more to taste; 1 teaspoon pepper, plus more to taste; 1 teaspoon garlic powder; 1 cup finely chopped onion; 1 pint grape or cherry tomatoes; 2 cans cannellini beans, drained and rinsed; 5 ounces baby spinach; 1 package garlic and herb spreadable cheese, such as Boursin

Skillet Chicken and White Bean Stew

In this skillet chicken and white bean stew, chicken thighs and a creamy cannellini bean, tomato, and spinach stew cook in a single skillet, with Boursin cheese melted in at the finish.

55 min total 10 min prep 45 min cook 4 914 cal

Instructions

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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.