Chicken and White Bean Rosemary Stew

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tsp finely chopped fresh rosemary (or 1 tsp dried)
• 1 tbsp tomato paste
• 4 cups (960 ml) low-sodium chicken broth
• 2 (15 oz / 425 g) cans cannellini (white) beans, drained and rinsed
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1) Pat chicken dry; season with salt and pepper.
• 2) Sear chicken in olive oil in a Dutch oven (medium-high) until browned, 6–8 minutes total; remove.
• 3) Sauté onion (medium) until soft, 6–8 minutes; add garlic and rosemary for 30 seconds.
• 4) Stir in tomato paste for 1 minute; pour in broth and scrape up browned bits.
• 5) Add beans, bay leaf, and chicken; simmer gently (low) 25 minutes or until chicken reaches 165°F (74°C).
• 6) Mash some beans to thicken; finish with lemon juice (and parsley). Taste and adjust seasoning.

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Why You’ll Love This Recipe

• Simple ingredients, big comfort: chicken, creamy white beans, and rosemary make it taste like it cooked all day.
• One-pot dinner: minimal dishes, maximum cozy vibes.
• Thickens naturally: a quick bean mash makes the broth silky without cream.
• Great for leftovers: flavors deepen overnight and reheat beautifully.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, 1 lemon, 1 small bunch fresh rosemary (or dried rosemary), fresh parsley (optional)
• Dairy: None (optional serving: grated Parmesan, not required)
• Pantry: Olive oil, tomato paste, low-sodium chicken broth, 2 cans cannellini beans, bay leaf, kosher salt, black pepper

Full Ingredients

For the Stew

• 1 1/2 lb (680 g) boneless, skinless chicken thighs (about 5–6 thighs)
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper (plus more to taste)
• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tsp finely chopped fresh rosemary (or 1 tsp dried rosemary)
• 1 tbsp tomato paste
• 4 cups (960 ml) low-sodium chicken broth
• 2 (15 oz / 425 g) cans cannellini (white) beans, drained and rinsed
• 1 bay leaf

To Finish

• 1 tbsp lemon juice (from 1 lemon)
• 2 tbsp chopped fresh parsley (optional, for freshness)
• Salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken thighs dry with paper towels (this helps them brown instead of steam). Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

If any thighs are very large, cut them into 2–3 pieces so they cook evenly and fit neatly in the pot.

Step 2: Sear the chicken for deep flavor

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Add the chicken in a single layer (work in batches if needed). Sear until well browned, about 3–4 minutes per side (about 6–8 minutes total). Transfer chicken to a plate. It does not need to be cooked through yet.

Step 3: Soften the onions

Reduce heat to medium. Add the diced onion to the same pot with the remaining oil and browned bits. Cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes.

If the pot looks dry or the browned bits start to darken too quickly, add a small splash (1–2 tbsp) of broth to keep things moving.

Step 4: Bloom the garlic and rosemary

Add the minced garlic and chopped rosemary. Stir constantly for 30 seconds, just until fragrant. (Garlic can burn quickly, so keep it brief.)

Step 5: Build the stew base

Stir in the 1 tbsp tomato paste and cook for 1 minute to deepen the flavor.

Pour in 4 cups (960 ml) chicken broth and scrape up any browned bits from the bottom of the pot (that’s pure flavor). Add the rinsed white beans and 1 bay leaf, then stir to combine.

Step 6: Simmer gently until the chicken is tender

Nestle the seared chicken (and any juices on the plate) back into the pot. Bring the stew to a gentle simmer, then reduce heat to low.

Cover partially (leave a small gap for steam to escape) and simmer for 25 minutes, stirring once or twice, until the chicken is very tender and reaches an internal temperature of 165°F (74°C).

Step 7: Thicken, finish, and serve

For a creamy, comforting texture without cream, use a spoon to mash about 1 cup of beans against the side of the pot, then stir them back in. Simmer uncovered for 3–5 minutes to thicken slightly.

Turn off the heat. Stir in 1 tbsp lemon juice and 2 tbsp chopped parsley (if using). Taste and adjust with more salt and pepper as needed. Remove the bay leaf before serving.

Serve hot in bowls, making sure everyone gets plenty of chicken, beans, and broth.

Pro Tips

• Don’t rush the sear: Browning the chicken for 6–8 minutes builds a richer stew. If the pot is crowded, sear in batches.
• Rosemary strength varies: If your rosemary is very pungent, start with 1 1/2 tsp chopped fresh and add more at the end if desired.
• Control the thickness: Mash more beans for a thicker, creamier stew; add a splash of broth to loosen it if it gets too thick.
• Keep the simmer gentle: A low simmer keeps chicken thighs tender and prevents the beans from breaking down too much.
• Finish with acid: The lemon juice at the end makes the flavors pop and balances the cozy richness.

Variations

• Extra-vegetable version: Add 2 diced carrots and 2 diced celery stalks with the onion; sauté 8–10 minutes total until softened.
• Spicy rosemary stew: Add 1/4 tsp crushed red pepper flakes with the garlic and rosemary.
• More herb-forward: Stir in 1 tbsp chopped parsley plus an extra 1 tsp fresh rosemary at the end for a brighter herbal finish.

Storage & Make-Ahead

Cool the stew to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (at least 165°F / 74°C), adding a splash of broth if it has thickened. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. For make-ahead ease, chop the onion and mince the garlic up to 24 hours in advance and store refrigerated.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 44 g protein, 40 g carbohydrates, 20 g fat, 11 g fiber, 980 mg sodium.