Chicken Rosemary and White Bean Stew
Warm, hearty, and brimming with comforting flavors, this Chicken Rosemary and White Bean Stew is the perfect one-pot meal for any season. Tender, golden-seared chicken thighs are simmered with creamy white beans, vibrant carrots, and earthy celery in a fragrant broth infused with fresh rosemary and garlic. A splash of lemon juice and a handful of wilted baby spinach add a bright, nutritious finish to this rustic dish. Ready in just 45 minutes, this stew is as simple as it is satisfying—ideal for busy weeknights or cozy weekends. Serve it with crusty bread to soak up every last drop of the savory broth, or ladle it over rice for a heartier option. Perfect for family dinners or meal prep, this wholesome recipe is sure to become a comforting favorite! Keywords: chicken stew, rosemary, white bean stew, easy dinner recipes, one-pot meal.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced into rounds
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken broth
- 2 15-oz cans canned white beans, drained and rinsed
- 2 tsp fresh rosemary, finely chopped
- 1 whole bay leaf
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.25 tsp red pepper flakes (optional)
- 3 cups baby spinach
- 1 tbsp lemon juice
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs lightly with salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until golden brown but not fully cooked. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onion, carrots, and celery. Cook for 5-6 minutes until the vegetables are softened.
Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Pour in the chicken broth and bring to a simmer. Add the white beans, fresh rosemary, bay leaf, salt, black pepper, and red pepper flakes if using.
Return the chicken thighs to the pot, submerging them in the liquid. Cover and cook on low heat for 20 minutes, stirring occasionally.
Remove the chicken thighs and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Add the baby spinach and lemon juice. Stir until the spinach is wilted, about 2-3 minutes.
Taste the stew and adjust the seasoning with more salt, pepper, or lemon juice, as needed.
Serve the stew warm with crusty bread or over cooked rice for a complete meal.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 4.8 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
