Creamy One-Pan Chicken and Beans

Ingredients

• •1 lb chicken thighs
• •30 oz great northern bean
• •10 oz canned tomatoes
• •4 oz cream cheese
• •1 cup celery
• •½ cup shallots
• •3 cloves garlic
• •½ cup parsley
• •1 cup chicken stock
• •1 Tbsp chili powder
• •1 tsp cumin
• •1 Tbsp olive oil
• •salt and pepper

Method

Adapted from maplewoodroad.com

1. 1Chop boneless, skinless chicken thighs or breasts, pat dry, put into a bowl, and season with salt and pepper.
2. 2Chop garlic, shallots, and celery and set aside.
3. 3Chop parsley.
4. 4Open the cans of beans, drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside.
5. 5Cut the cream cheese in half.
6. 6Put the other half back in the fridge.
7. 7If you use a bouillon cube for the stock, heat it up in a cup of water in the microwave; otherwise, have your pre-made stock ready in a cup.
8. 8In a large skillet, heat a tablespoon of olive oil over medium-high heat.
9. 9Add chicken.
10. 10Brown for about four minutes, stirring occasionally.
11. 11Add celery, shallots, garlic, chili, and cumin.
12. 12Cook for another four minutes.
13. 13Add the beans (mashed and whole), tomatoes, and stock.
14. 14Bring to a boil.
15. 15Reduce to a simmer.
16. 16Add cream cheese.
17. 17Simmer for about 10 minutes, stirring occasionally, until cream cheese is melted.
18. 18Add parsley toward the end; keep some for garnish.