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

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Method

From maplewoodroad.com — read the original

1. 1Mise en
2. 2Chop boneless, skinless chicken thighs or breasts, pat dry, put into a bowl, and season with salt and pepper
3. 3Chop garlic, shallots, and celery and set aside
4. 4Chop parsley
5. 5Open the cans of beans, drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside
6. 6Cut the cream cheese in half and put 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. 8Cooking
9. 9In a large skillet, heat a tablespoon of olive oil over medium-high heat
10. 10Add chicken and brown for about four minutes, stirring occasionally
11. 11Add celery, shallots, garlic, chili, and cumin and cook for another four minutes
12. 12Add the beans (mashed and whole), tomatoes, and stock
13. 13Bring to a boil, then reduce to a simmer, and add cream cheese. Simmer for about 10 minutes, stirring occasionally, until cream cheese is melted.
14. 14Add parsley toward the end; keep some for garnish