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
Scale
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