Chicken Rosemary and White Bean Stew

Warm, hearty, and brimming with comforting flavors, this Chicken Rosemary and White Bean Stew is the perfect one-pot meal for any season. Tender, golden-seared chicken thighs are simmered with creamy white beans, vibrant carrots, and earthy celery in a fragrant broth infused with fresh rosemary and garlic. A splash of lemon juice and a handful of wilted baby spinach add a bright, nutritious finish to this rustic dish. Ready in just 45 minutes, this stew is as simple as it is satisfying—ideal for busy weeknights or cozy weekends. Serve it with crusty bread to soak up every last drop of the savory broth, or ladle it over rice for a heartier option. Perfect for family dinners or meal prep, this wholesome recipe is sure to become a comforting favorite! Keywords: chicken stew, rosemary, white bean stew, easy dinner recipes, one-pot meal.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced into rounds
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 4 cups chicken broth
• 2 15-oz cans canned white beans, drained and rinsed
• 2 tsp fresh rosemary, finely chopped
• 1 whole bay leaf
• 1 tsp salt
• 0.5 tsp black pepper, freshly ground
• 0.25 tsp red pepper flakes (optional)
• 3 cups baby spinach
• 1 tbsp lemon juice

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs lightly with salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until golden brown but not fully cooked. Remove the chicken and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onion, carrots, and celery. Cook for 5-6 minutes until the vegetables are softened.

Step 4

Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.

Step 5

Pour in the chicken broth and bring to a simmer. Add the white beans, fresh rosemary, bay leaf, salt, black pepper, and red pepper flakes if using.

Step 6

Return the chicken thighs to the pot, submerging them in the liquid. Cover and cook on low heat for 20 minutes, stirring occasionally.

Step 7

Remove the chicken thighs and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.

Step 8

Add the baby spinach and lemon juice. Stir until the spinach is wilted, about 2-3 minutes.

Step 9

Taste the stew and adjust the seasoning with more salt, pepper, or lemon juice, as needed.

Step 10

Serve the stew warm with crusty bread or over cooked rice for a complete meal.

Nutrition Facts

Serving size	(2704.5g)

Amount per serving	% Daily Value*
Calories	2129.7

Total Fat 81.8g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 6100.5mg	0%
Total Carbohydrate 165.4g	0%
Dietary Fiber 48.4g	0%
Total Sugars 17.2g
Protein 182.4g	0%

Vitamin D 31.8IU	0%
Calcium 728.7mg	0%
Iron 27.2mg	0%
Potassium 5277.2mg	0%

*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.

Source of Calories

Fat: 34.6%

Protein: 34.3%

Carbs: 31.1%