Description
This one-pan Chicken Sausage White Bean Skillet comes together in 30 minutes and tastes like it simmered all day. No wonder it’s on repeat in my kitchen.
Ingredients
Scale
- 1 lb (450g) Italian chicken sausage, casings removed or sliced
- 2 tbsp (30ml) olive oil, divided
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cans (15.5 oz/440g each) cannellini beans, drained and rinsed
- 1 cup (240ml) low-sodium chicken broth
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 cups fresh spinach, packed
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped
- Parmesan cheese for serving (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken sausage and cook until browned and cooked through, about 5-7 minutes. Transfer to a plate.
- In the same skillet, add remaining tablespoon of olive oil if needed. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add diced bell peppers and cook for 2-3 minutes until they begin to soften.
- Return cooked sausage to the pan. Add cannellini beans, chicken broth, rosemary, and thyme. Season with salt and pepper.
- Bring to a simmer and cook for 5-7 minutes, allowing liquid to reduce slightly and flavors to meld together.
- Add spinach and gently fold in until just wilted, about 1 minute.
- Remove from heat and stir in lemon juice. Taste and adjust seasoning if needed.
- Garnish with fresh parsley and Parmesan cheese if desired. Serve immediately.