One-Pot Tomato and White Bean Chicken Stew
A hearty, comforting stew with tender chicken, creamy white beans, and vibrant tomato broth, perfect for weeknight dinners. This american-inspired one pot ready in about 45 minutes pairs chicken thighs, olive oil, medium, diced onion 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.
Ingredients
- 12 oz chicken thighs
- 1 tbsp olive oil
- 1 medium, diced onion
- 2 cloves, minced garlic
- 15 oz can, drained white beans
- 14.5 oz can diced tomatoes
- 1 cup chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh spinach
- 1/4 cup, grated Parmesan cheese
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 12 ounces diced chicken thighs and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
- Step 2: Add 1 cup diced onion and 2 minced garlic cloves to the pot, stirring to combine. Cook for 3 minutes until the onion is softened and fragrant.
- Step 3: Stir in 15-ounce can of drained white beans, 14.5-ounce can of diced tomatoes (with juices), 1 cup chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer.
- Step 4: Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until chicken is cooked through.
- Step 5: Stir in 2 cups fresh spinach and cook for 2 minutes until wilted. Serve hot, sprinkled with 1/4 cup grated Parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Tomato and White Bean Chicken Stew take to make?
Total time is about 45 minutes (15 min prep + 30 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 Tomato and White Bean Chicken Stew?
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 Tomato and White Bean Chicken Stew?
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 Tomato and White Bean Chicken Stew 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 Tomato and White Bean Chicken Stew?
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.
What others are saying
- ★★★★★
Loved it! Easy and delicious, made for my kids and they devoured it.
- ★★★★☆
Great for a weeknight, but the beans were a bit mushy for my taste.
- ★★★★☆
Took a bit longer than expected, about 40 minutes, but worth it.
