Braised Chicken and White Beans Skillet a quick comforting meal that’s perfect for weeknights!
Creamy white beans and juicy braised chicken breasts in herby rich broth this easy chicken recipe is rustic, earthy and comforting, any time of year!
A chicken skillet recipe
Chicken breast recipes are perfect for weeknights but can tend to be a little bland and boring.
But not this cast iron braised skillet chicken recipe!
Braising is simply a technique for slowly cooking proteins in liquid over low heat, usually after they’re browned. But this stovetop braised chicken can also be made in the oven, crock pot or instant pot!
This post has been sponsored by Safeway. All thoughts and opinions are my own. You can find your nearest Safeway here.
Inspired by french onion soup with caramelized onions, bacon, white beans and a crispy bread topping this chicken skillet recipe tastes like it’s been simmering away for hours. But this simple one pot quick braised chicken meal actually builds flavor very quickly.
With a base of sautéed bacon and vegetables that are turned into a luscious tomato white wine sauce that the chicken braises in on the stovetop.
The crispy crouton topping was also inspired by french onion soup. In this skillet chicken recipe the cheesy bread topping of the classic soup is swapped for bacon coated french bread pieces that get crispy under the broiler on the top while the bottom sops up the luscious sauce.
- Boneless skinless chicken breasts – chicken thighs, chicken wings, or chicken tenders can be substituted but cooking times will have to be adjusted accordingly.
- Canned white beans – navy beans, great northern beans, or cannellini beans could all be used interchangeably.
- Canned diced tomatoes – or substitute fresh diced tomatoes
- Sourdough bread loaf
- All purpose flour
- White wine – or substitute additional chicken stock
- Chicken stock
- Dried thyme – or fresh thyme
- Dried rosemary – or fresh minced rosemary
- Fresh parsley
- Ground black pepper
Step by step instructions
- Cube half a loaf of sourdough bread and add to large bowl with most of the chopped fresh parsley and half of the chopped garlic.
- Cook bacon in a large skillet or dutch oven over medium heat until crispy.
- Remove 3 tablespoons of the bacon grease and add to bread. Toss to coat and set Sourdough Bacon Croutons aside.
- Season chicken with salt and pepper and brown chicken evenly on each side.
- Remove and add butter and chopped onions to the hot pan.
- Cook over medium heat until soft, about 5 minutes.
- Add celery and carrots and continue cooking until beginning to brown.
- Add remaining chopped garlic and dried herbs and cook just until fragrant.
- Sprinkle with flour and stir to coat.
- Add white wine to deglaze, scraping up any browned bits off the bottom of the pan.
- Stir in tomatoes and stock and bring to a simmer.
- Stir in the beans then season with salt and pepper to taste.
- Nestle chicken breast into sauce, cover and simmer 25-30 minutes or until juices run clear. Chicken cutlets will take much less time while larger chicken breasts will take longer.
- Once chicken is cooked through and tender and juices run clear preheat broiler.
- Top chicken skillet with the bacon sourdough croutons and half the crumbled bacon, reserving the remaining for garnish.
- Broil under high heat until browned and crispy.
- Remove and garnish with reserved crumbled bacon and fresh parsley.
- Serve with sour cream, white wine, a nice crisp green salad and the remaining sourdough loaf to sop up all the luscious sauce.
How to know when braised chicken is done
Depending on the size of your chicken breasts it may take less or more time to cook. The average size of a split portion boneless skinless chicken breast ranges from 4-6 ounces (or more!) so the cooking time will vary. You’ll know the chicken is ready when it’s white all the way through “opaque”, juices run clear and the chicken has and has an internal temperature of 165 degrees Fahrenheit.
- To make braised chicken with rice add ½ cup uncooked white rice and increase chicken stock to 2 cups total.
- Make it cheesy and add a layer of Parmesan or mozzarella cheese before topping with croutons and baking.
- Add other vegetables into the mix! Leafy greens like chard, spinach or kale work nicely. Other great additions include mushrooms, leeks or green peas.
- Use dried white beans instead of canned! Soak beans overnight, increase chicken stock to 2 cups and simmer for 1 hour before adding chicken breasts.
- Skip the crispy breadcrumbs and serve with a loaf of bread instead.
- To braise in the oven cook for 1-2 hours at 300 degrees Fahrenheit, until tender, adding breadcrumbs halfway through cooking so they can crisp while the beans and chicken continue to braise.
- To cook braised chicken in the crock pot or instant pot, follow the instructions as directed transferring to the crock pot for 3-4 hours, or the instant pot on high for 30 minutes, instead of simmering on the stovetop. You can skip the breadcrumbs and served the crockpot or pressure cooker braised chicken with a loaf of bread, rice or potatoes instead.
- To make braised chicken for a crowd simply double the recipe and cook in a large casserole dish in the oven following the directions for oven braised chicken above.
- 4 medium boneless skinless chicken breast portions 4-6 ounces each
- ½ pound bacon cut into 1” pieces
- ½ loaf sourdough bread roughly cut in ¼” cubes
- ¼ cup fresh parsley
- 2 15 ounce cans white beans drained and rinsed
- 1 15 ounce can diced tomatoes
- 1 ½ cups chicken stock
- ½ cup white wine
- 2 tablespoons salted butter
- 1 medium yellow onion chopped
- 2 medium carrots diced
- 3 medium celery stalks diced
- 4 cloves garlic minced and divided
- 3 tablespoons all purpose flour
- ¼ teaspoon dried thyme or 1 tablespoon fresh thyme
- ¼ teaspoon dried rosemary or 1 tablespoon fresh minced rosemary
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- In a large skillet or dutch oven over medium heat brown bacon until crispy. Remove 3 tablespoons of bacon grease and add to a large bowl with half the chopped garlic. Add bread cubes and parsley to the warm grease and toss to coat to make Bacon Sourdough Croutons.
- Season chicken breasts with salt and pepper and cook evenly in the rendered bacon grease until evenly browned on both sides, about 2 minutes per side. Remove from pan.
- Add 2 tablespoons butter and reduce heat to medium. Add onions and cook until soft and beginning to become translucent, about 5 minutes. Then add celery and carrots and continue cooking until beginning to brown, about 5 minutes more. Then add remaining chopped garlic and dried herbs. Cook only until fragrant, about 30 seconds then sprinkle flour over top and stir to coat. Cook until flour is no longer raw, about 2 minutes then add white wine to deglaze, scraping up any browned bits off the bottom of the pan. Stir in canned tomatoes then add chicken stock. Bring to a simmer to thicken.
- Stir in white beans and season to taste with salt and pepper. Nestle chicken into the sauce and cover. Simmer, covered, 20-25 minutes or until chicken is opaque and cooked through with an internal temperature of 165 degrees Fahrenheit.
- Top evenly with Bacon Sourdough Croutons and half the crumbled bacon, reserving the remaining for garnish. Broil under high heat until browned and crispy. Remove and garnish with remaining bacon and parsley.