Chicken Sausage White Bean Skillet is a hearty, protein-packed one-pan dinner your weeknights will thank you for. With succulent slices of chicken sausage, creamy cannellini beans, and vibrant spinach, this dish comes together in under 30 minutes—perfect for busy days when you want something satisfying but simple. The flavors are warm from smoked paprika and oregano, while the beans lend body to a savory sauce. This skillet meal is both comforting and nutritious, and its ease makes it ideal for home cooks of every level.
Why You’ll Love This Chicken Sausage White Bean Skillet
- One-pan simplicity. Minimal pots, minimal cleanup.
- Balanced nutrition. Protein from sausage, fiber from beans, greens from spinach.
- Flavorful but not fussy. The spices and aromatics build depth without being overwhelming.
- Flexible and forgiving. You can swap ingredients or adjust textures easily.
- Weeknight friendly. Ready in ~25 minutes, it’s perfect for busy schedules.
Ingredients
Here’s a revised list of what you’ll need (quantities included):
- 4 fully cooked chicken sausage links (≈ 12 oz)
- 2 Tbsp cooking oil, divided
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 (15 oz) cans cannellini beans, drained (do not rinse)
- ½ tsp salt
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- ¼ tsp freshly cracked black pepper
- 1 cup chicken broth
- 2 cups spinach, roughly chopped
Step-by-Step: How to Make Chicken Sausage White Bean Skillet
- Slice the sausage. Cut each chicken sausage link into rounds about ¼ to ½ inch thick.
- Brown the sausage. Heat a large skillet over medium heat. Add 1 Tbsp oil, then the sausage slices. Brown 1–2 minutes per side until golden. Be careful not to burn. Remove sausage to a separate plate and set aside.
- Sauté onions and garlic. In the same skillet, add the remaining 1 Tbsp oil. Add diced onion and minced garlic. Cook ~3 minutes, stirring often, until onion is softened and translucent, garlic fragrant but not browned.
- Add beans and spices. To the skillet, add the drained cannellini beans (retain their starchy liquid), salt, dried oregano, smoked paprika, and cracked black pepper.
- Pour in broth and simmer. Add the chicken broth. Gently stir to combine, bringing the mixture up to a simmer. Let it cook 4–5 minutes, allowing flavors to meld and the beans to soften further.
- Wilt spinach & reintroduce sausage. Add chopped spinach to the skillet. It will wilt quickly from the heat. Then return the browned sausage slices back to the pan, stirring gently with the bean–spinach mixture to combine.
- Adjust thickness (if needed). If the sauce seems too thick, stir in ~2 Tbsp water when adding the spinach to loosen it.
- Serve. Dish it hot, with crusty bread, freshly cracked black pepper, or a sprinkle of red pepper flakes for extra heat.
Helpful Tips
- Choose quality sausage. Even though it’s pre‑cooked, opt for a brand with good flavor and texture to elevate the dish.
- Don’t rinse the beans. The starchy liquid helps thicken the sauce and adds flavor.
- Control spinach texture. Add spinach gradually, and remove from heat as soon as wilted to keep some texture.
- Use a wide skillet. A broad pan gives better surface area for browning and easier stirring.
- Taste and adjust. After simmering, taste for salt, pepper, or extra heat.
- Make ahead trick. You can prep the beans + aromatics mixture ahead of time; when ready to cook, just brown sausage and add spinach.
Substitutions and Variations
- Sausage swap: Use turkey, pork, or plant‑based sausage instead of chicken.
- Bean variety: Cannellini can be swapped with great northern beans, white kidney beans, or navy beans.
- Greens alternative: Replace spinach with kale, Swiss chard, or baby arugula (adjust cooking times).
- Spice tweaks: Add a pinch of red pepper flakes, cayenne, or smoked chipotle powder for heat.
- Broth substitute: Use vegetable broth if you prefer a meat‑free base (though keep sausage).
- Add vegetables: Stir in diced zucchini, bell pepper, or mushrooms along with onions.
- Creamy version: Stir in a splash of half‑and‑half or crème fraîche at the end for richness.
Storage Instructions
- Let leftovers cool to room temperature before storing.
- Transfer to an airtight container.
- Refrigerator: Keep for 3–4 days.
- Freezer: You can freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Rewarm gently in a skillet over medium heat, adding a splash of broth or water to loosen the sauce if needed.
Nutritional Information
Here’s the estimated nutritional breakdown per serving (based on original recipe):
- Calories: ~254 kcal
- Carbohydrates: 8 g
- Protein: 14 g
- Fat: 19 g
- Sodium: ~1392 mg
- Fiber: 1 g
These are estimates; values may vary based on your sausage brand, broth type, or any ingredient swaps you make.
Serving Suggestions
- With crusty bread: Dip into the sauce and soak up every drop—ciabatta or a baguette work beautifully.
- Over grains: Serve on top of cooked rice, quinoa, or farro for a grain bowl effect.
- With a side salad: A crisp green salad or simple cucumber–tomato side freshens the meal.
- Garnishes: Add fresh parsley, grated Parmesan, or a squeeze of lemon juice for brightness.
Frequently Asked Questions About Chicken Sausage White Bean Skillet
Q: Can I use raw sausage instead of fully cooked?
A: Yes, you can, but you’ll need to adjust the cooking method. Brown the raw sausage thoroughly until fully cooked through before removing it, then proceed with the recipe. Be sure no pink remains inside the sausage before adding other ingredients.
Q: Can I reduce the sodium?
A: Absolutely. Choose low‑sodium beans or reduce added salt. Use low‑sodium chicken broth. Also, check the sausage’s sodium content, or rinse the beans slightly if needed (though rinsing removes sauce thickness).
Q: What if I don’t have smoked paprika?
A: You can use regular paprika or sweet paprika plus a pinch of cumin or chipotle powder to mimic smokiness.
Q: Can I make this vegan or vegetarian?
A: Yes—use a plant‑based sausage or omit the sausage entirely and boost with mushrooms or tofu. Use vegetable broth instead of chicken broth.
Q: Will this work in a slow cooker?
A: It’s tricky, since part of the flavor comes from browning the sausage and onions upfront. If you must, you could brown first in a pan, then move everything to a slow cooker and heat on low ~2 hours or until flavors meld, adding greens at the end.
Q: Is this freezer‑friendly?
A: Yes, leftovers freeze well for up to 2 months. Thaw overnight and gently reheat. Spinach may lose some texture, so stir gently and add extra broth if thinner sauce is needed.
Conclusion
Thank you so much for reading—I’m thrilled to share this Chicken Sausage White Bean Skillet with you. It’s one of those meals I turn to when I want something hearty, comforting, and fuss‑free. The blend of beans, spinach, and flavorful sausage always hits the spot. I hope you enjoy making this recipe in your own kitchen and that each bite feels like a warm, satisfying hug. Do let me know how it turns out for you! Happy cooking—and may your skillet always be full of flavor and ease!
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Chicken Sausage White Bean Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A hearty and wholesome one-pan meal made with chicken sausage, creamy white beans, and spinach. Perfect for weeknights, this dish comes together quickly and is packed with protein, fiber, and flavor.
Ingredients
4 fully cooked chicken sausage links (≈ 12 oz)
2 Tbsp cooking oil, divided
1 small yellow onion, diced
2 cloves garlic, minced
2 (15 oz) cans cannellini beans, drained (do not rinse)
½ tsp salt
½ tsp dried oregano
¼ tsp smoked paprika
¼ tsp freshly cracked black pepper
1 cup chicken broth
2 cups spinach, roughly chopped
Instructions
- Slice the sausage. Cut each chicken sausage link into rounds about ¼ to ½ inch thick.
- Brown the sausage. Heat a large skillet over medium heat. Add 1 Tbsp oil, then the sausage slices. Brown 1–2 minutes per side until golden. Be careful not to burn. Remove sausage to a separate plate and set aside.
- Sauté onions and garlic. In the same skillet, add the remaining 1 Tbsp oil. Add diced onion and minced garlic. Cook ~3 minutes, stirring often, until onion is softened and translucent, garlic fragrant but not browned.
- Add beans and spices. To the skillet, add the drained cannellini beans (retain their starchy liquid), salt, dried oregano, smoked paprika, and cracked black pepper.
- Pour in broth and simmer. Add the chicken broth. Gently stir to combine, bringing the mixture up to a simmer. Let it cook 4–5 minutes, allowing flavors to meld and the beans to soften further.
- Wilt spinach & reintroduce sausage. Add chopped spinach to the skillet. It will wilt quickly from the heat. Then return the browned sausage slices back to the pan, stirring gently with the bean–spinach mixture to combine.
- Adjust thickness (if needed). If the sauce seems too thick, stir in ~2 Tbsp water when adding the spinach to loosen it.
- Serve. Dish it hot, with crusty bread, freshly cracked black pepper, or a sprinkle of red pepper flakes for extra heat.
Notes
Don’t rinse the beans—keep the starch for a thicker sauce.
Add 2 Tbsp water if sauce gets too thick.
Great with kale, arugula, or mushroom swaps.
Freezer-friendly for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 plate
- Calories: 254 kcal
- Sugar: 1 g
- Carbohydrates: 8 g
- Protein: 14 g