When the week feels endless and dinner needs to come together fast, this Creamy Bean and Spinach Chicken Sausage Skillet steps in like a warm, reliable friend. It’s the kind of dish that smells like home the moment it hits the stove, filling your kitchen with the gentle sizzle of sausage mingling with garlic and onions. I remember one evening, distracted by a phone call I didn’t want to take, I almost let the spinach wilt a bit too long. Instead of perfect, it was a little uneven, but honestly, that’s part of the charm—it felt real and unpolished, like dinner should be.
The creamy sauce, with its subtle hint of smoked paprika, wraps around tender cannellini beans and sausage slices, while the spinach adds that fresh pop of color and a mild earthiness. It’s nourishing without being heavy, and it’s quick enough to make even on those nights when you’re wondering if you’ll ever get out of work on time.
Why You’ll Love It:
- This skillet meal comes together in about half an hour, making it a solid choice for busy weeknights.
- It’s rich and creamy but balanced with fresh spinach, so you get comfort and greens in one dish.
- One-pan cooking means less cleanup—always a win in my book.
- The flavors are straightforward, nothing fancy—sometimes simple is exactly what you need.
- It’s hearty enough to feel like a treat but won’t weigh you down for the evening.
Sometimes, quick dinners can feel rushed or bland, but this skillet meal strikes a nice balance. If you’re a fan of dishes that don’t require a ton of fuss yet still bring plenty of flavor, this one’s for you.
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Creamy Bean and Spinach Chicken Sausage Skillet
- Total Time: 30 minutes
- Yield: 4 1x
Description
A hearty and flavorful one-pan meal featuring chicken sausage, creamy white beans, and fresh spinach, perfect for a quick and nutritious dinner.
Ingredients
1 tablespoon olive oil
12 ounces chicken sausage, sliced into 1/2-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
4 cups fresh baby spinach
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the sliced chicken sausage to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove sausage from skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the cannellini beans, chicken broth, heavy cream, dried thyme, and smoked paprika. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
Return the cooked chicken sausage to the skillet and stir to combine.
Add the fresh baby spinach and cook for 2-3 minutes until the spinach is wilted.
Season with salt and freshly ground black pepper to taste.
Remove from heat and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes: I usually use a large skillet for this recipe, but a deep sauté pan works fine too—just make sure there’s enough room to stir everything comfortably. If you want to switch up the protein, turkey sausage or even a plant-based alternative could work, though I haven’t tested those versions fully. Serving it with crusty bread is a nice way to soak up the creamy sauce, or you could pair it with a simple grain like quinoa if you want something extra. If you’re feeling adventurous, a sprinkle of parmesan on top can add a nice salty kick, but it’s just as good without.
FAQ:
Can I make this ahead of time? It’s best enjoyed fresh, but leftovers keep well in the fridge for a couple of days and reheat nicely.
Is it spicy? Not really—there’s smoked paprika for warmth, but it’s pretty mild overall.
Can I use frozen spinach? Fresh works best for texture, but frozen could be a substitute if you thaw and drain it well.
Ready to stir up something creamy, comforting, and quick? Give this skillet a try tonight—your future self will thank you.