Ww Chicken and White Bean Stew with Lemon and Sage
Warm up with a comforting bowl of WW Chicken and White Bean Stew with Lemon and Sage—a wholesome, protein-packed meal that’s as nourishing as it is flavorful. Tender, seared chicken thighs simmer with hearty cannellini beans, fragrant garlic, and a medley of fresh herbs, creating a rich, savory base. Bright notes of lemon juice and zest bring a zesty freshness to the dish, perfectly complemented by earthy sage and thyme. This one-pot wonder is ready in under an hour and can be easily customized with baby spinach for added greens. Perfect for weeknight dinners or meal prep, this stew is a healthy and satisfying option that doesn’t skimp on flavor. Serve it steaming hot with a crusty slice of bread for a cozy and filling experience! Keywords: chicken and white bean stew, lemon and sage chicken, one-pot chicken stew, healthy chicken recipe, WW-friendly stew.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken broth
- 2 15-ounce cans cannellini beans (white beans), drained and rinsed
- 2 tablespoons lemon juice
- 1 tablespoon fresh sage leaves, chopped
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach (optional)
- 1 teaspoon lemon zest (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them in the pot until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil. Sauté the diced onion, carrots, and celery until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
Add the cannellini beans, lemon juice, chopped sage, thyme, bay leaf, salt, and pepper to the pot. Stir to combine.
Return the chicken thighs (and their juices) to the pot. Bring the stew to a simmer and reduce the heat to low. Cover and cook for 25-30 minutes, or until the chicken is tender and fully cooked.
Remove the chicken thighs from the pot and shred them into bite-sized pieces. Discard the bay leaf.
Add the shredded chicken back to the stew and stir in the baby spinach, if using, until wilted.
Taste and adjust seasoning as needed. Serve hot, garnished with lemon zest, if desired.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6363 mg | 277% | |
| Total Carbohydrate | 173.1 g | 63% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 19.4 g | ||
| Protein | 243.5 g | 487% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 820 mg | 63% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 6672 mg | 142% | |
*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.
