Name: One Pot High Protein Chicken And White Beans Recipe
Cook time: 45 min
Total time: 45 min
Ingredients: 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces; 2 cans (15 oz each) cannellini beans, drained and rinsed; 1 medium yellow onion, finely diced; 4 cloves garlic, minced; 3 cups low-sodium chicken bone broth; 2 cups fresh baby spinach or chopped kale; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Salt and black pepper to taste; 1 tablespoon fresh lemon juice; Optional: Grated Parmesan cheese and fresh parsley for garnish

Ingredients

Scale

1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
2 cans (15 oz each) cannellini beans, drained and rinsed
1 medium yellow onion, finely diced
4 cloves garlic, minced
3 cups low-sodium chicken bone broth
2 cups fresh baby spinach or chopped kale
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and black pepper to taste
1 tablespoon fresh lemon juice
Optional: Grated Parmesan cheese and fresh parsley for garnish

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces generously with salt, pepper, and smoked paprika. Add the chicken to the pot and sear until golden brown on all sides, about 5–7 minutes. Remove the chicken and set it aside on a plate. In the same pot, add the diced onion. Sauté for 3–4 minutes until translucent, then stir in the minced garlic and oregano. Cook for another 60 seconds until the garlic is fragrant, taking care not to burn it.
Deglaze the pot by pouring in a splash of the chicken broth, scraping up any browned bits from the bottom with a wooden spoon. Add the remaining chicken broth, the rinsed cannellini beans, and the browned chicken back into the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 15–20 minutes. This allows the flavors to meld and ensures the chicken is cooked through and tender. For a creamier texture, use the back of your spoon to mash a small portion of the beans against the side of the pot during the last 5 minutes of simmering.
Stir in the fresh spinach or kale and cook for 2 minutes until the greens are wilted. Remove the pot from the heat and stir in the fresh lemon juice—this brightens the entire dish and cuts through the richness of the broth. Taste and add more salt or pepper if needed. Ladle the mixture into deep bowls and garnish with a sprinkle of grated Parmesan cheese and fresh parsley. Serve warm on its own or with a side of crusty whole-grain bread.

Cook Time: 45 minutes