Creamy Dijon Roasted Chicken and Beans
This One Skillet Creamy Dijon Roasted Chicken and Beans is the perfect winter dinner…quick, easy, hearty, and delicious! Pan-seared chicken breasts cooked in a creamy dijon-white wine sauce alongside white beans. Spinach gets added at the last minute to wilt down. This truly is a ONE skillet complete dinner. Truly one of those all-in-one dinners that everyone at the table will love. Great for a weeknight, but equally fancy enough to serve up at your next holiday dinner. You can’t go wrong with this warming skillet dinner.
I’m always looking for the easiest and most comforting, warming recipes this time of year. The days are incredibly short and things are busy. Quick and simple dinners that everyone at the dinner table will eat are what I strive to create.
I first made this recipe at the beginning of January and I’ve made it a few times since because it’s so good! Serve this creamy chicken up with a fresh baguette, or if you’re feeling fancy, make a quick garlic bread to serve alongside this one skillet dinner.
I know simple skillet dinners can get a bad rap for being boring, but this is anything but boring. The sauce is creamy, hinted with lemon, and garlic, and the dijon gives so much flavour. And the chicken has a wonderful herbed flavor with a bit of heat from the crushed red pepper. It’s everything you’d expect out of a multi-step recipe, but made all in one skillet…and all SO GOOD.
What I love most about this recipe is the fact that it’s a complete dinner all-in-one. You have your protein, your carbs, and even your vegetables. I can serve this up on busy weeknights, but it’s equally great for dinners with friends and family.
More warming winter recipes you need to try:
What you need for Creamy Dijon Roasted Chicken and Beans:
bone-in, skin-on chicken breasts or thighs
olive oil
dijon mustard
rosemary
lemon
garlic
Italian dried herbs
white wine (like a pinot grigio or sauvignon blanc)
chicken stock
white cannellini beans
cream
spinach
baguette
How to make Creamy Dijon Roasted Chicken and Beans:
Start with a skillet. I love using a cast iron skillet, but any oven-safe skillet or even a dutch oven works great. You’ll want to season the chicken up with a pinch of sea salt and pepper on both sides. Then sear the chicken, skin-side down until it’s golden.
Next up, remove the chicken from the skillet, add in your drained and rinsed cannellini beans, the stock, white wine, dijon mustard, herbs, and garlic. Stir everything together to create a saucy, bean situation. Moving along, slide the chicken back into the pan and nestle it into the saucy beans. Then transfer the whole skillet right to the oven.
Bake for about 20-30 minutes. Stir in the cream and spinach. The residual heat will wilt the spinach down.
And then? Dinner is done. Yes, this is that simple. Make sure you serve with a crusty baguette to dip and scoop up all the delicious sauce.
Lastly, when you make this Creamy Dijon Roasted Chicken and Beans, be sure to leave a comment on Instagram! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
Creamy Dijon Roasted Chicken and Beans
Author: ElizabethServings: 4
Ingredients
2 pounds bone-in skin-on chicken breasts and/or thighs
1 teaspoon each sea salt and pepper
1 tablespoon olive oil
1/4 cup dijon mustard
2 tablespoons fresh rosemary, finely chopped
1 lemon, zested and juiced
2 cloves garlic, sliced
2 teaspoons dried Italian herbs
1/2 cup white wine
2 cups chicken stock
1 can cannellini beans, drained and rinsed
4 cups spinach
1/4 cup cream
baguette for serving
Instructions:
1. Preheat oven to 400ºF.
2. Season chicken with salt and pepper. Add olive oil to an oven-saf skillet over medium-high heat. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
3. Add the beans to the skillet. Stir in the stock, wine, dijon, rosemary, lemon zest and juice, garlic, Italian herbs, and red pepper flakes. Stir to combine and bring to a simmer.
4. Slide the chicken into the pan and nestle each piece of chicken in the beans. Transfer to the oven and roast for 20-25 minutes, until the chicken is cooked through.
5. Remove the skillet from the oven. Stir in the spinach and cream. The residual heat will wilt the spinach.
6. Serve up your creamy chicken and beans with sliced baguette and an extra squeeze of lemon juice and enjoy!
