My Rustic Chicken Sausage and White Bean Skillet Bake is the perfect one pan meal as it comes together quickly and is elegant and satisfying without being too heavy. Just add a hunk of crusty bread, and your cozy dinner is served!
This rustic chicken sausage and white bean skillet is the kind of meal that works just as well for a relaxed weeknight as it does for an elegant dinner with someone you love. There’s something about everyone sharing a meal out of the same pan that just feels like being with family. It’s simple, comforting, and never fussy.
I often reach for this recipe when I want something warm and satisfying without a long ingredient list or complicated prep. It comes together very quickly, which also makes this a wonderful weeknight meal. It’s also part of my Romantic Winter Dinner for Two menu, designed to make an evening at home feel extra special. Perfect by the fireplace, this dinner makes you want to grab a bowl and a cozy blanket and just kick back.
Rustic Chicken Sausage and White Bean Skillet Bake
Course: MainCuisine: AmericanDifficulty: Easy4
servings15
minutes30
minutesMy Rustic Chicken Sausage and White Bean Skillet Bake is the perfect one pan meal as it comes together quickly and is elegant and satisfying without being too heavy. Just add a hunk of crusty bread, and your cozy dinner is served!
Ingredients
1 Tbsp olive oil
1 lb chicken sausage (fully cooked), sliced
1 small yellow onion, diced
3 cloves garlic, minced
1 Tbsp rosemary, chopped
1 tsp dried oregano
15oz can diced tomatoes
2 15oz cans great northern beans, drained
1 cup chicken broth
2 cups chopped kale
salt and pepper
1/2 cup grated parmesan, plus extra for topping
Directions
- Preheat oven to 375ºF.
- In an oven safe pan or cast iron pan, heat the olive oil over medium heat. Add the chicken sausage and brown, 5-7 minutes. Remove from pan.
- Add onions and cook until soft, 3-4 minutes. Add garlic, rosemary, and oregano; cook 1 more minute until fragrant.
- Add tomatoes with their juices, white beans, and broth. Stir to combine and bring to a simmer.
- Stir in the chopped kale and let it soften, 1-2 minutes. Season with salt and pepper.
- Add the parmesan and cooked sausage back to the pan. Stir to combine.
- Turn the heat off the stove and move the pan directly to the oven. Bake for 15-20 minutes until bubbling. Remove from the oven and add extra parmesan and a drizzle of olive oil on top. Serve immediately with crusty bread and enjoy!
Notes & Tips
- A wide skillet works best so the sausage can brown evenly without steaming.
- You can substitute cannellini beans with Great Northern beans if that’s what you have on hand.
- Spinach can be used in place of kale.
- This dish can be prepped earlier in the day and reheated gently before serving.
- This skillet bake is akin to a stew, so a hunk of crusty bread is a must. You don’t want to leave those delicious, tomato-y juices just sitting there on the plate!
- Leftovers keep well in the refrigerator for 2–3 days and reheat nicely on the stovetop. Lunch tomorrow is going to be lit.
Looking for the Full Menu?
You can find the complete menu — including a French onion casserole and a simple vanilla bean dessert — in my Romantic Winter Dinner for Two. It’s perfect for a romantic and relaxed night in. Check out the menu for more inspiration.
