White Bean Braised Skillet Chicken with Bacon Sourdough Croutons
White Bean Braised Skillet Chicken topped with homemade Sourdough Bacon Croutons is a quick comforting meal – perfect for weeknights!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
- ½ pound bacon cut into 1” pieces
- 4 medium boneless skinless chicken breast portions 4-6 ounces each
- 2 tablespoons salted butter
- 1 medium yellow onion chopped
- 4 cloves garlic minced and divided
- 3 medium celery stalks diced
- 2 medium carrots diced
- 2 15 ounce cans white beans drained and rinsed
- 3 tablespoons all purpose flour
- 1 15 ounce can diced tomatoes
- 1/2 cup white wine
- 1 1/2 cups chicken stock
- 1/4 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1/4 teaspoon dried rosemary or 1 tablespoon fresh minced rosemary
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1/2 loaf sourdough bread roughly cut in ¼” cubes
- 1/4 cup fresh parsley
In a large skillet or dutch oven over medium heat brown bacon until crispy. Remove 3 tablespoons of bacon grease and add to a large bowl with half the chopped garlic. Add bread cubes and parsley to the warm grease and toss to coat to make Bacon Sourdough Croutons.
To the 2 tablespoons of bacon grease remaining in the hot pan add 2 tablespoons butter and reduce heat to medium. If there wasn’t much grease in the pan add additional butter to make 4 tablespoon total. Add onions and cook until soft and beginning to become translucent, about 5 minutes. Then add celery and carrots and continue cooking until beginning to brown, about 5 minutes more. Then add remaining chopped garlic and dried herbs. Cook only until fragrant, about 30 seconds then sprinkle flour over top and stir to coat. Cook until flour is no longer raw, about 2 minutes then add white wine to deglaze, scraping up any browned bits off the bottom of the pan. Stir in canned tomatoes then add chicken stock, while stirring. Bring to a simmer to thicken.
Season the thickened sauce with salt and pepper before stirring in the white beans. Nestle chicken breast into the sauce leaving a bit of the top of the chicken exposed. Season the exposed chicken with salt and pepper and additional dried thyme. Cover and simmer 15-20 minutes or until chicken is opaque and cooked through with an internal temperature of 165 degrees Fahrenheit.
Top evenly with Bacon Sourdough Croutons and half the crumbled bacon, reserving the remaining for garnish. Broil under high heat until browned and crispy. Remove and garnish with sour cream, remaining bacon and parsley. Serve with a green salad and the remaining half of the sourdough loaf to sop up all the luscious sauce.
Calories: 559kcal | Carbohydrates: 47g | Protein: 17g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 1018mg | Potassium: 471mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5605IU | Vitamin C: 9.7mg | Calcium: 60mg | Iron: 3.3mg