Smoky Chicken and White Bean Skillet with Crispy Sage
Ingredients
- 1½ poundschicken breast
- 2 cans (15 oz each)white beans
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 cupchicken broth
- 2 tablespoonstomato paste
- 1 teaspoonsmoked paprika
- 8 leavesfresh sage
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Drain and rinse 2 cans white beans.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear for 5–6 minutes per side until golden and cooked through (an instant-read thermometer should read 165°F). Transfer to a plate and set aside.
- 02
Add the remaining 2 tablespoons olive oil to the same skillet. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- 03
Stir in the tomato paste and smoked paprika, cooking for 1 minute to deepen the flavor.
- 04
Pour in the chicken broth and add the drained and rinsed white beans. Stir well and bring to a gentle simmer.
- 05
Slice the cooked chicken and return it to the skillet. Simmer for 5–7 minutes until the beans are heated through and the broth has thickened slightly.
- 06
Heat 1 teaspoon olive oil in a small pan. Crisp the sage leaves for 1–2 minutes until fragrant. Top the skillet with crispy sage, then taste and adjust seasoning with salt and pepper. Serve warm.
Spice Tips
For deeper warmth, increase the smoked paprika to 1½ teaspoons or add ½ teaspoon cumin. A pinch of cayenne or red pepper flakes brings subtle heat. Finish with a squeeze of fresh lemon juice to brighten the earthiness of the beans.
Leftovers keep well in the fridge for 3 days and taste even better the next day as flavors meld. For a creamier finish, stir in a splash of heavy cream or a dollop of sour cream at the end.