This is my one-pot, seriously quick, deeply delicious White Bean and Chicken Sausage Skillet!
When I say this comes together fast, I really do mean that so have all the ingredients prepped and ready to go into the skillet!
We start by browning the chicken apple sausage so it almost carmelizes!
Then we build our pan sauce! This sauce is so savory with a little brightness and it is just slightly soupy so you can use a crusty baguette to sop it up!
And then we just add in beans (to make it hearty), kale and the sausages and that is dinner!
Also?! The leftovers are amazing!
PrintCozy One-Pot White Bean and Chicken Sausage Skillet
- Yield: 4-5 1x
Ingredients
For the Skillet
12 oz Chicken & Apple Sausage links, sliced into 1/2-inch rounds
1 Tbsp olive oil
2 cans (15 oz each) cannellini beans, drained and rinsed
2 cups kale, stems removed and roughly torn
2 shallots, thinly sliced
4 garlic cloves, minced
For the Pan Sauce
1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
1/2 cup chicken broth
2 Tbsp whole grain or Dijon mustard
1/4 cup heavy cream
1 tsp kosher salt
1 tsp honey
1 tsp freshly cracked black pepper
4 fresh thyme sprigs
For Serving
Crusty bread
Instructions
Sear the Sausage
Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add sausage rounds in a single layer (don’t crowd them; give them space to actually sear!) Cook for 2-3 minutes per side until golden and almost caramelized. Transfer to a plate and set aside.
Saute the Shallots
If the pan has more than 2 Tbsp fat left behind, remove some. Reduce heat to medium. Add the 2 shallots to the same pan and cook for 3-4 minutes, stirring occasionally, until softened and just turning golden at the edges. Add the 4 garlic cloves and cook for 1-2 minutes or until the smell of garlic hits your nose!
Build the Pan Sauce
Pour in 1/2 cup white wine to deglaze, scraping up all those golden bits from the bottom of the pan (that’s flavor you don’t want to leave behind)! Let it simmer for 2 minutes until slightly reduced, then add 1/2 cup chicken broth, 2 Tbsp whole grain mustard, 1/4 cup heavy cream, 1 tsp kosher salt, 1 tsp honey, 1 tsp freshly cracked black pepper and the 4 thyme sprigs.
Stir to combine and let it simmer for another 3-4 minutes until the sauce coats the back of a spoon. (Taste here! It should be tangy, a little sweet, and really savory.)
Add the Kale and Beans
Add the kale and stir to coat the kale in the sauce. Then, add the 2 cans of cannellini beans and stir gently to coat in the sauce. (Gentle! These beans are soft, and you want them to stay whole.) Nestle the sausage rounds back into the skillet. Stir and cook for 2-3 minutes until the kale is just wilted but still has a little chew to it.
Serve
Remove the thyme sprigs and serve straight from the skillet with plenty of crusty bread for mopping up that sauce.
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