One-Pot Chicken and White Bean Stew with Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting stew simmered with tender chicken, cannellini beans, and fresh rosemary in a savory tomato broth. This american-inspired one pot ready in about 60 minutes pairs chicken thighs, white beans, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (11 ratings) Prep: 15 min Cook: 45 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs bone-in, skin-on chicken thighs and cook for 5 minutes per side until golden brown, then remove and set aside.
  2. Step 2: Add 1 medium diced onion, 2 medium diced carrots, and 2 stalks diced celery to the pot. Cook for 5 minutes until softened, stirring occasionally.
  3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1 can (14.5 oz) diced tomatoes, 2 cups chicken broth, 1 can (15 oz) drained and rinsed white beans, and 2 tbsp chopped fresh rosemary. Return the chicken to the pot.
  5. Step 5: Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes until chicken is tender.
  6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Discard chicken skin before serving.

Frequently asked questions

How long does One-Pot Chicken and White Bean Stew with Rosemary take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken and White Bean Stew with Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in One-Pot Chicken and White Bean Stew with Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken and White Bean Stew with Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Chicken and White Bean Stew with Rosemary?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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