French Inspired Chicken + White Bean Skillet with Gruyere

‍ ‍French Inspired Chicken + White Bean Skillet with Gruyere

This French-inspired chicken and white bean skillet feels elegant yet couldn’t be easier to make! With golden chicken, creamy white beans, and melty Gruyère, it’s a cozy, elevated meal you'll want to make time and again!

for the chicken:

• 4 skin-on boneless chicken breasts (see note)

•  2 tablespoons extra-virgin olive oil

• 1/2 teaspoon dried thyme

•  Kosher salt

• Ground black pepper

for the white bean skillet:

• 1 large shallot, minced

•  3 cloves garlic, minced

•  1 cup white wine

•  2 (15.5 oz) cans white beans, drained and rinsed

•  1 ½ cups chicken or vegetable broth

•  ½ teaspoon dried thyme

•  ½ teaspoon kosher salt

•  ½ teaspoon ground black pepper

•  1 tablespoon Dijon mustard

• ⅓ cup grated Parmesan, plus more for serving

• 1 cup shredded Gruyère

• Parsley for garnish

• Arugula for serving

• Baguette for serving

Method:

1. Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper. Pat the chicken skins very dry with paper towels, then season generously with salt, pepper and dried thyme. Set aside.

2. Heat a large skillet over medium-high heat and add the olive oil. Place the chicken skin side down and sear for about 2 minutes, or until golden brown. Transfer the chicken to the prepared sheet pan, skin side up, and bake for 20 minutes. Remove the skillet from the heat and set aside as you’ll use it and the pan juices in the next step.

3. Drain all but 1 tablespoon of fat from the skillet. Add the shallot and garlic and sauté over medium heat for 1 minute. Pour in the white wine, scraping up any browned bits, and simmer for 3 minutes.

4. Add the white beans, broth, thyme, salt, black pepper, and Dijon mustard. Bring to a boil, then immediately reduce to a light simmer. Cover and cook for 10–12 minutes, stirring once or twice to prevent beans from sticking.

5. Uncover and stir in the grated Parmesan until fully combined. Taste and adjust seasoning as needed.

6. Set your oven to broil. Top the skillet with shredded Gruyère and place under the broiler for about 2 minutes, uncovered. Watch closely as you want the cheese melty and bubbly, not burned!

7. Serve the chicken over the white beans with arugula and baguette. Garnish with additional parmesan cheese and parsley and serve hot.

   Note: You can get boneless, skin-on chicken breasts from any butcher, or substitute bone-in, skin-on chicken breasts or thighs if preferred. If using bone-in chicken, extend the roasting time until the internal temperature reaches 165°F.

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French Inspired Chicken + White Bean Skillet with Gruyere

Yield: 4

Author: Elise Smith

This French-inspired chicken and white bean skillet feels elegant yet couldn’t be easier to make! With golden chicken, creamy white beans, and melty Gruyère, it’s a cozy, elevated meal you'll want to make time and again!

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Ingredients

For the chicken:

• For the Chicken
• 4 skin-on boneless chicken breasts (see note)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried thyme
• Kosher salt
• Ground black pepper

For the white bean skillet:

• 1 large shallot, minced
• 3 cloves garlic, minced
• 1 cup white wine
• 2 (15.5 oz) cans white beans, drained and rinsed
• 1 ½ cups chicken or vegetable broth
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon Dijon mustard
• ⅓ cup grated Parmesan, plus more for serving
• 1 cup shredded Gruyère
• Parsley for garnish
• Arugula for serving
• Baguette for serving

Instructions

1. Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper. Pat the chicken skins very dry with paper towels, then season generously with salt, pepper and the dried thyme. Set aside.
2. Heat a large skillet over medium-high heat and add the olive oil. Place the chicken skin side down and sear for about 2 minutes, or until golden brown. Transfer the chicken to the prepared sheet pan, skin side up, and bake for 20 minutes. Remove the skillet from the heat and set aside as you’ll use it and the pan juices in the next step.
3. Drain all but 1 tablespoon of fat from the skillet. Add the shallot and garlic and sauté over medium heat for 1 minute. Pour in the white wine, scraping up any browned bits, and simmer for 3 minutes.
4. Add the white beans, broth, thyme, salt, black pepper, and Dijon mustard. Bring to a boil, then immediately reduce to a light simmer. Cover and cook for 10–12 minutes, stirring once or twice to prevent beans from sticking.
5. Uncover and stir in the grated Parmesan until fully combined. Taste and adjust seasoning as needed.
6. Set your oven to broil. Top the skillet with shredded Gruyère and place under the broiler for about 2 minutes, uncovered. Watch closely as you want the cheese melty and bubbly, not burned!
7. Serve the chicken over the white beans with arugula and baguette. Garnish with additional parmesan cheese and parsley and serve hot.

Notes

You can buy boneless, skin-on chicken breasts from any butcher, or substitute bone-in, skin-on chicken breasts or thighs if preferred. If using bone-in chicken, extend the roasting time until the internal temperature reaches 165°F.