White Bean Sausage Skillet

Name: White Bean Sausage Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 24 ounces (2 packs) Italian chicken sausage, sliced into 1/4-inch rounds; 1 medium yellow onion, diced; 4 cloves garlic, minced; 2 (15-ounce) cans of great northern beans, drained; 1 (15-ounce) can of quartered artichoke hearts, drained; 1 pint cherry tomatoes, halved; 2 cups of chicken stock; 1 teaspoon dried thyme; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 cups packed curly kale leaves, stems removed, roughly chopped; 2 tablespoons of fresh-squeezed lemon juice (about 1/2 of a medium lemon); 1/4 cup heavy cream; 1/2 cup Parmesan (freshly grated); Red pepper flakes (optional)

Jump to Recipe·Print Recipe· 5 from 1 review

This white bean sausage skillet is comforting, hearty, and packed with flavor, and it only takes 30 minutes in one pan for an easy and delicious weeknight dinner!

If you're anything like me, you're craving comforting, hearty, easy dinners this winter. Let me tell you, this skillet situation is exactly what you're looking for. With nutrient-packed kale, lean chicken sausage, and plenty of fiber with the white beans, this creamy, cozy, hug-in-a-bowl one pot meal is perfect for weeknight wintery dinners.

Whether you're hustling through a busy weeknight or just want a comforting meal, this white bean sausage skillet is quick, easy, and delicious. You'll get a healthy, hearty meal on the table in no time, with an easy-breezy cleanup — win-win!

I love this recipe because it's:

A lifesaver when you don't know what to cook — with pre-cooked Italian chicken sausage, canned beans, and artichokes, you can cut down on prep time without sacrificing on taste.
A one-pan wonder — forget doing a mountain of dishes and save time with minimal cleanup required.
Perfect for busy weeknights — prep the ingredients ahead of time to simplify the cooking process even more. You'll have dinner on the table in 20 minutes!
Nutrient-dense — potassium-packed kale, fiber-rich beans, and high-protein chicken sausage mean maximum comfort that you don't have to feel guilty for.

How to Make Chicken Sausage White Bean Skillet

Sear the chicken sausage: In a large sauté pan (nonstick or cast iron skillet), heat one tablespoon of olive oil over medium-high heat and add the sausage rounds. Brown both sides of the sausage coins (about five minutes on each side), remove the sausages from the pan, and set aside.

Cook the aromatics: Add the diced onion to the large skillet and sauté with a wooden spoon until the onion is translucent, about five minutes. Then add the minced cloves of garlic to the pan and cook until fragrant, about 30 seconds.

Bring on the broth: Add the drained beans, quartered artichokes, halved cherry tomatoes, and chicken stock to the skillet and season with salt, pepper, and thyme, stirring to combine. Bring the chicken broth to a simmer over medium heat and cook until the beans are heated through, about three minutes.

Simmer and wilt: Next, add the kale, reduce the heat to medium-low, and cook until the sauce becomes creamy, is slightly reduced (it should be thick enough to coat the back of a spoon), and the kale has wilted, about two minutes. Add the parmesan, lemon juice, cream, and cooked sausage rounds to the pan. Stir to combine. Adjust the seasonings to taste — add salt if needed.

Eat and enjoy: Serve hot with extra parmesan and a sprinkle of crushed red pepper flakes over rice or with some crusty bread to soak up the delicious broth!

To prep this meal in advance, and make it even easier, simply slice the sausages into rounds, dice the onion, mince the garlic, chop the kale, and slice the tomatoes. Store all of these in the refrigerator and you'll have dinner ready to assemble in no time.

Frequently asked questions

How do I serve this white bean and sausage skillet?

Serve it solo, over rice, or with a side of crusty bread.

How can you store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to five days.

Does this skillet meal freeze well?

Because of the heavy cream in this recipe, I don't recommend freezing it.

How do you reheat this white bean sausage skillet?

To reheat this sausage and white bean skillet, place it in a saucepan on the stovetop over medium-low heat, stirring occasionally. You can also easily reheat individual portions in the microwave. Add a splash of stock to restore the creamy texture, if needed.

Can I use a different type of sausage?

Yes, you can experiment with your favorite sausages or whatever you have on hand—pork, turkey, or even vegetarian plant-based sausage.

Substitutions

Feel free to use baby spinach or Swiss chard in place of the kale.
Swap in canned diced tomatoes, fire-roasted tomatoes, or any other variety of chopped tomatoes for the fresh cherry tomatoes.
Prefer different veggies? Zucchini, bell pepper, or mushrooms would be great additions!
If you don’t have Great Northern beans, you can substitute with two cans of cannellini beans or navy beans.
If you don’t have heavy cream, you can substitute the same amount of half and half or whole milk. To make it dairy-free, you can use a dairy-free creamer or full-fat coconut milk.
If you don’t have chicken sausage, you can substitute pork sausage (this would be great with sweet Italian sausage or andouille sausage), turkey sausage, or even vegetarian sausage.

Special diets

If you have a special diet you're adhering to, here are some ways you can adjust this recipe.

Gluten free: Serve with rice instead of bread.
Dairy free: Replace the heavy cream with a dairy-free creamer (I like Califia's Better Half) and omit the Parmesan cheese or use a dairy-free alternative (nutritional yeast would be a great option!).

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