Creamy Chicken and Spinach White Bean Stew

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 (15-ounce) can white beans, drained and rinsed
• 2 cups chicken broth
• 1 cup milk
• 2 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and chicken pieces, cooking until chicken is browned.
3. 3 Stir in thyme and oregano.
4. 4 Pour in the chicken broth and bring to a simmer.
5. 5 Add white beans and milk, stirring well.
6. 6 Gently fold in spinach until wilted.
7. 7 Season with salt and pepper to taste.
8. 8 Simmer until everything is heated through.
9. 9 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Wooden spoon
• Cutting board
• Knife

Variations

• For a spicier kick, add a pinch of red pepper flakes.
• Substitute chicken with turkey for a leaner option.

Substitutions

• If you don't have white beans, cannellini beans are a perfect substitute.
• Use almond milk for a dairy-free option.

Pairings

• A glass of crisp white wine or a lemony sparkling water.
• Perfect with garlic bread on the side.

Nutrition

Tips

• For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the stew during the last few minutes of cooking.
• Feel free to use canned spinach if fresh isn't available; just be sure to drain it well before adding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat with a splash of milk to restore creaminess.

Serving Suggestions

• Serve with a crusty baguette or over a bed of brown rice.
• Pairs well with a fresh green salad.

FAQ