Chicken and White Bean Stew

This Chicken and White Bean Stew is exactly the sort of dinner I want when something warm and comforting is called for, but I don’t want to spend all evening cooking. Tender chicken breast, creamy white beans, carrots and celery are simmered with rosemary and thyme in a silky, lightly creamy broth. A little lemon at the end wakes everything up, and the whole thing is on the table in about 45 minutes. Cosy, simple and very good with a hunk of crusty bread.

What You’ll Need for Chicken and White Bean Stew

There’s nothing complicated hiding in this creamy chicken and white bean stew. It’s mostly everyday ingredients, with fresh herbs, cream and lemon doing a lot of the flavour work.

• Chicken breast: Quick-cooking and lean. Feel free to use a little more if you want a chicken-heavy stew.
• White beans: Cannellini beans are my first choice, but creamy butter beans are lovely here too.
• Onion, carrots and celery: The classic starting point for a really good soup or stew.
• Garlic, rosemary and thyme: A simple trio that makes the whole pot smell fantastic.
• Butter and olive oil: For browning the chicken and building flavour from the start.
• Plain flour: Just enough to give the broth a little body.
• Chicken or vegetable stock: Use whichever you prefer, ideally one with plenty of flavour.
• Double cream: A small splash makes the broth silky without making it overly rich.
• Lemon juice: Technically optional, but I love what it does here. That little bit of acidity makes all the other flavours pop.
• Fresh parsley: For a fresh, herby finish.

HHow to Make Chicken and White Bean Stew

This easy chicken and bean stew is prepared in one pot, with each stage adding another layer of flavour. Browning the chicken first is worth the extra few minutes: the golden bits left in the pan become part of the sauce and give the finished stew more depth.

1. Brown the chicken. Season and sear the chicken until golden, then set aside and cut into bite-sized pieces.
2. Cook the vegetables. Soften the onion, carrots and celery in the same pot, then add the garlic, rosemary and thyme.
3. Build the stew. Stir in the flour, gradually add the broth, then return the chicken and simmer until cooked through.
4. Make it creamy. Stir in the white beans and cream, adding a little extra broth if needed.
5. Finish and serve. Season to taste, add a squeeze of lemon and finish with fresh parsley and black pepper.

You’ll find the exact quantities and cooking times for this Chicken and White Bean Stew in the printable recipe card below.

Make It Vegetarian

To make a vegetarian white bean stew, simply leave out the chicken and use vegetable broth. Add an extra tin of cannellini or butter beans for a hearty meat-free version, plus mushrooms, Tuscan kale or spinach for extra vegetables.

5 Reasons to Love This Chicken and Bean Stew

There’s something particularly satisfying about a dinner that feels properly comforting but is still simple enough to make on an ordinary weeknight. This one ticks both boxes.

• One pot, plenty of flavour. Browning the chicken first creates a flavourful base for the whole stew.
• Weeknight-friendly. It’s ready in around 45 minutes using mostly everyday ingredients.
• Hearty and satisfying. White beans add creaminess and make the stew wonderfully filling.
• Creamy, but not heavy. A little cream adds richness, while fresh herbs and lemon keep things bright.
• Great for leftovers. This white bean chicken stew reheats beautifully — just loosen it with a splash of broth (or water) if needed.

Serving Tip for Chicken & White Bean Stew

Serve this creamy chicken and bean stew with plenty of crusty bread for dipping into the broth. For something fresh alongside, add a crisp green salad with a punchy French vinaigrette, or keep things cosy with a side of seasonal roasted vegetables.

More Chicken Soup Recipes to Try

If you love this Chicken and White Bean Stew, there are plenty more cosy bowls to try. My Classic Chicken and Rice Soup is a comforting favourite, while Chicken Potato Soup is hearty and satisfying. For something with a different flavour profile, try Asian Chicken Noodle Soup, or go extra cosy with Easy Chicken Gnocchi Soup.

Elle

Chicken and White Bean Stew

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This easy Chicken and White Bean Stew combines tender chicken, white beans, vegetables and fresh herbs in a lightly creamy broth. A cosy one-pot dinner ready in 45 minutes and perfect for meal-prep!

Print Recipe Pin Recipe

KochmodusDisplay bleibt an

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Dish, Soup

Cuisine: Mediterannean

Calories: 430

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Ingredients

  

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• 350 g chicken breast (about 2 small halves), use more if desired
• sea salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter (unsalted), divided (30 g)
• 1 small yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• ½ teaspoon finely chopped fresh rosemary
• ½ teaspoon finely chopped fresh thyme
• 3 tablespoons flour (25 g)
• 750 ml chicken broth (good quality), plus more as needed
• 1 x 400 g can white beans (such as cannellini or butter beans), drained and rinsed
• 60 ml heavy cream (1/4 cup)
• 1 tablespoon freshly squeezed lemon juice, or to taste (optional)
• chopped fresh parsley, to serve

Instructions

 

1. Brown the chicken: Season the chicken breasts with salt and pepper. Heat the olive oil and 1/2 tablespoon butter in a Dutch oven or large pot over medium-high heat. Sear the chicken for 3–4 minutes per side, until golden but not cooked through. Transfer to a cutting board and leave to rest for a few minutes, then cut into bite-sized pieces.
2. Cook the vegetables: Reduce the heat to medium and add the remaining 1 1/2 tablespoons butter. Add the onion, carrots and celery and cook for 5–7 minutes, stirring occasionally, until softened. Add the garlic, rosemary and thyme and cook for another minute.
3. Simmer the stew: Sprinkle over the flour and cook, stirring, for about 30 seconds. Gradually pour in 750 ml broth, stirring well and scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, then return the chicken and any accumulated juices to the pot. Simmer gently for about 5 minutes, or until the chicken is cooked through and the broth has thickened slightly.
4. Finish the stew: Stir in the white beans and cream and simmer gently for 2–3 minutes, until the beans are heated through. Add more broth as needed to reach your preferred consistency. Stir in the lemon juice, if using, and season to taste with salt and pepper. Sprinkle with chopped parsley and freshly ground black pepper to serve. Enjoy!

Nutrition

Calories: 430kcal

Notes

• Add more vegetables: Pointed cabbage, kale or spinach are all great additions to this chicken and white bean stew. Add finely shredded cabbage or chopped kale towards the end of cooking and simmer until tender; stir in spinach just before serving, as it only needs a minute or two to wilt.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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