Quick Chicken & White Beans Skillet Supper

By: Rosemary Mark

  • Yield:

    4 Servings

  • Cuisine:


  • Course:



2 strips bacon, diced
12 ounces red or white thin-skinned potatoes, cut into 1-inch pieces
1-2 leeks, cleaned and sliced (1 1/2 cups)
2 stalks celery, sliced
3 carrots, sliced 1/4-inch thick
1 tablespoon chopped garlic
1 teaspoon chopped fresh or crushed dried rosemary
1 teaspoon dried thyme
1 1/4 cups reduced sodium chicken broth
1 1/4 pounds chicken breasts, cut into 1-inch pieces
1 can (15 ounce) small white beans, rinsed and drained
2 tablespoons chopped parsley


  1. In a 10-12-inch skillet with lid, cook bacon (uncovered) until crisp. Remove from pan; drain fat, reserving 1 tablespoon in pan.
  2. Add potatoes, leeks, celery, carrots, rosemary and thyme. Cook 3-5 minutes on medium-high heat until softened, adding 1/4 cup chicken broth when vegetables start to brown. Stir, scraping up browned bits.
  3. Add remaining broth, chicken and beans. Bring to a simmer; cover and cook 15-20 minutes or until chicken is cooked through and vegetables are tender. Uncover and simmer briefly to thicken sauce if desired.
  4. Serve in shallow bowls topped with reserved bacon and parsley.