Deliciously Creamy One-Pan Chicken and Beans

Name: Deliciously Creamy One-Pan Chicken and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 lb Boneless Chicken Thighs (1 lb boneless, skinless chicken thighs or breasts, chopped); 30 oz Great Northern Beans (2 (15-oz) cans Great Northern Bean (or any other bean), drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside); 10 oz Chopped Tomatoes (1 (10-oz) can diced tomatoes and green chili); 4 oz Cream Cheese (4 oz cream cheese); 1 cup Celery (1 c celery, chopped); ½ cup Shallots (1/2 c shallots (or onion), chopped); 3 cloves Garlic (3 cloves garlic, minced); ½ cup Parsley (1/2 c parsley, chopped); 1 cup Chicken Broth (1 c chicken stock (or more as needed)); 1 tbsp Chili Powder (1 Tbsp chili powder); 1 tsp Cumin Seeds (1 tsp cumin); 1 tbsp Olive Oil (1 Tbsp olive oil); 0 pieces Salt and Pepper (salt and freshly ground pepper)

45 minMexican

Servings4

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Gluten Free

Ingredients

For 4 servings

Boneless Chicken Thighs1 lb · 1 lb boneless, skinless chicken thighs or breasts, chopped
Great Northern Beans30 oz · 2 (15-oz) cans Great Northern Bean (or any other bean), drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside
Chopped Tomatoes10 oz · 1 (10-oz) can diced tomatoes and green chili
Cream Cheese4 oz · 4 oz cream cheese
Celery1 cup · 1 c celery, chopped
Shallots½ cup · 1/2 c shallots (or onion), chopped
Garlic3 cloves · 3 cloves garlic, minced
Parsley½ cup · 1/2 c parsley, chopped
Chicken Broth1 cup · 1 c chicken stock (or more as needed)
Chili Powder1 tbsp · 1 Tbsp chili powder
Cumin Seeds1 tsp · 1 tsp cumin
Olive Oil1 tbsp · 1 Tbsp olive oil
Salt and Pepper0 pieces · salt and freshly ground pepper

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Steps

1Mise en
2Place
3Chop boneless, skinless chicken thighs or breasts, pat dry, put into a bowl, and season with salt and pepper
4Chop garlic, shallots, and celery and set aside
5Chop parsley
6Open the cans of beans, drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside
7Cut the cream cheese in half and put the other half back in the fridge
8If you use a bouillon cube for the stock, heat it up in a cup of water in the microwave; otherwise, have your pre-made stock ready in a cup
9Cooking
10In a large skillet, heat a tablespoon of olive oil over medium-high heat
11Add chicken and brown for about four minutes, stirring occasionally
12Add celery, shallots, garlic, chili, and cumin and cook for another four minutes
13Add the beans (mashed and whole), tomatoes, and stock
14Bring to a boil, then reduce to a simmer, and add cream cheese. Simmer for about 10 minutes, stirring occasionally, until cream cheese is melted.
15Add parsley toward the end; keep some for garnish