White beans! It seems like they’re all the rage these days (hello, try my Burst Cherry Tomato & Pepperoni White Bean Bake), and I’ve been loving adding them to dinner recipes. I actually got inspired by the cozy flavors of Tuscan white bean soup and decided to create a one pan meal packed with the same savory flavors but in a scoopable, dip-able skillet.
My one pan white wine chicken sausage white bean bake is one of those dinners that feels like a giant hug (and is especially needed during these cold months). It’s almost like a pasta bake, but instead of adding noodles, we’re throwing in a can of tender, fiber and protein-packed white beans! You’ll get extra savory goodness from Italian chicken sausage, a touch of heavy cream, and plenty of melty cheese.
As the title suggests, you’ll cook everything right in one skillet, which means fewer weeknight dishes (phew). I packed this one with a whole bunch of kale and bell pepper, too, for the perfect boost of nutritional veggies. Have fun scooping this right out of the pan with crusty bread for a comforting meal to warm your week!
Ingredients in this chicken sausage white bean bake
We’re packing this gorgeous skillet with (obviously) protein from sausage and white beans, plus tender veggies, cozy spices, and a creamy white wine cream “sauce.” Here’s everything you’ll need:
- Olive oil: you’ll need a little olive oil to cook the sausage and then to cook all of those vegetables.
- Sausage: I love using hot Italian chicken sausage, but you can absolutely use mild.
- Veggies & produce: get freshness and flavor from shallots, red bell pepper, garlic, a whole bunch of kale, and basil.
- Seasonings: we’re adding tons of flavor with Italian seasoning, sweet paprika, and salt. You’ll “bloom” the spices in tomato paste to add a lovely depth.
- For the “sauce”: you’ll add a little dry white wine to deglaze the pan after cooking some of the veggies, then stir in chicken broth and heavy cream to create a luscious sauce. Fold in a little parmigiano reggiano for extra savory flavor, plus lemon juice for brightness.
- Beans: feel free to use great northern beans or navy beans! They make the dish nice and hearty by adding protein and fiber.
- Mozzarella: top the skillet with shredded mozzarella cheese before baking to create the perfect, gooey, cheesy layer.
Customize this dish
There are a couple of easy ways to make this white bean bake your own!
- Pick your sausage: as I mentioned, feel free to use spicy or mild Italian chicken sausage. Alternatively, you could use cooked, sliced chicken sausage for ease — simply add it right into the bake in step 3 before simmering and baking the dish.
- Choose your greens: I love the combo of sausage and kale, but you could also use spinach in this recipe.
Can I make it dairy-free or vegetarian?
Here are a few swaps you can make to fit these dietary preferences:
- To make dairy-free: feel free to use full-fat coconut milk in place of the heavy cream, and then add your favorite dairy-free shredded cheese to the sauce and on top of the skillet before baking.
- Keep it vegetarian: skip the sausage altogether and add in another can of rinsed, drained white beans.
Can I skip the wine?
A dry white wine adds a lovely complexity and acidity to the sauce (no, it doesn’t taste “wine-y”), but you can absolutely skip it and simply add more chicken broth instead.
One pan chicken sausage white bean bake in 4 easy steps
- Cook the sausage. Start by cooking your chicken sausage in a large oven-safe skillet or braiser with a little olive oil. Once it’s fully cooked, transfer it to a plate.
- Sauté the veggies. Cook down the pepper and shallot for a few minutes, then add the garlic, tomato paste, and seasonings. Deglaze the pan with white wine and simmer for a couple of minutes.
- Add the sauce & seasonings. Add the broth, heavy cream, kale, and basil, and bring everything to a simmer. Then, fold in the cooked sausage, white beans, and parmigiano reggiano. Simmer for a few minutes before adding a squeeze of lemon juice.
- Bake it up. Top the skillet with mozzarella and bake it up until it’s nice and melty. Option to broil the skillet for 1-2 minutes, too, to get that beautiful, golden top!
My favorite way to serve this sausage white bean bake
This dish is so fun and satisfying to eat with:
- French baguette slices
- Crostini
- Crusty sourdough bread or toasty slices of my No Knead Artisan Bread
That way, you can scoop, dip, and soak up all of that saucy deliciousness.
More one pan meals you’ll love
- Sheet Pan Gnocchi with Spicy Sausage, Butternut Squash & Hot Honey
- Cheesy Tuna Orzo Skillet
- One Pan Baked Pesto Orzo with Chicken Meatballs
- Sheet Pan Herby Lemon Garlic Chicken and Potatoes
- One Pot Butternut Squash Yellow Curry
Get all of my one pan meals here!
I hope you love this one pan chicken sausage white bean bake! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
One Pan White Wine Chicken Sausage White Bean Bake
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound uncooked hot italian chicken sausage (or mild italian), in casing
- 2 shallots, finely diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 teaspoon italian seasoning
- 1 teaspoon sweet paprika
- ½ teaspoon kosher salt
- ½ cup dry white wine
- ¾ cup low-sodium chicken broth, plus more if needed
- ⅓ cup heavy cream (or sub whole milk or full fat coconut milk)
- 1 bunch of kale, stems removed and very finely chopped (about 3 cups finely chopped kale or spinach works too!)
- ½ cup fresh chopped basil
- 1 (15 ounce) can great northern beans (or navy beans), drained and rinsed
- Juice from ½ medium lemon
- 2 ounces freshly grated parmigiano reggiano (about ⅓ cup)
- 4 ounces shredded mozzarella cheese (1 cup)
- Optional for serving: french baguette slices, crostini or sourdough, for dipping and soaking up all the deliciousness
Instructions
- Preheat the oven to 400 degrees F.
- Add 1 tablespoon olive oil to a large oven-safe skillet and place over medium-high heat. Once oil is hot, remove the chicken sausage from the casing and add to the pan, breaking the meat apart with a wooden spoon. Cook, until the sausage is fully cooked, about 5 to 7 minutes. Transfer the sausage to a plate or bowl and set aside.
- Turn the heat down to medium and add the remaining tablespoon of olive oil to the pan, then immediately add in the shallot and bell pepper and saute for 3 to 5 minutes. Next, add in the garlic, tomato paste, italian seasoning, paprika, and salt, and cook for 1 minute until tomato paste deepens in color, which will allow the flavor to bloom. Stir in the white wine to deglaze the pan and allow it to cook and simmer for 1 to 2 minutes over medium heat, then stir in the chicken broth, heavy cream, kale, and basil and let it come to a simmer. Finally, fold in the chicken sausage, white beans, and parmigiano reggiano so that everything is completely coated with sauce. Bring to a gentle simmer for a few minutes, then stir in the fresh lemon juice.
- Sprinkle mozzarella cheese evenly over the top and bake in the oven for 10 minutes until the cheese is melted and slightly golden. Optional: Switch oven to the broiler, and broil until the cheese is slightly golden in places, 1 to 2 minutes.
- Serve with french baguette slices, crostini or sourdough for dipping and soaking up all the deliciousness!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on February 24th, 2025, and republished on February 15th, 2026.
This was delicious! Made it as written and let me tell you there’s nothing left. My husband, teenage daughter and I gobbled it up. We took your suggestion and served with sour dough bread. Yum! Thank you. You made our night.
Amazing! So happy everyone loved it!
This looks amazing! Can’t wait to try it Monique…my husband can’t have peppers, any substitution suggestions or should I just omit them?
Thanks for all the awesome inspo!
Feel free to omit them!
This meal was outrageously good. I made a few substitutions based on what I had in the fridge: ground chicken seasoned really well, half and half in place of heavy cream. End result was delicious. My husband devoured it. 10/10
Perfect! So glad you both loved it!
Excellent meal! I used chicken breast cut up small, spinach, and low fat coconut milk. Fairly straightforward to prepare
Perfect! Glad you enjoyed 🙂
This was delicious with sourdough! I truly think it was more satisfying than any pizza or pasta!
YES so good!!
Loved it!
I’m so glad!
I made this for my family & we could not stop talking about how good this was. I will dream of this dinner until i make it again. I’m already planning on making it for friends when they come over. It feels so elevated without all the work!
So good!! Glad it was a hit!
The flavors in this are so so good!! I served this with bread but next time will serve over orzo. Really good weeknight meal!
Love that idea!!
After reading the reviews, I knew I needed to double this recipe and I’m SO glad I did. This dish is unbelievably delicious and flavorful. Love the added plant based protein and fiber, too Definitely putting this in our rotation of meals. Thank you!
One of our new fav dinners, too! Great idea to double it 🙂
This was AMAZING!!! I’m already planning the next time I make this meal. I almost switched to spinach because sometimes I’m doubtful of kale, but I’m so glad I just followed the recipe. The kale goes so well and is the perfect amount of veggie. I’ll be making this recipe forever!!
Such a great dinner!! Glad you loved it (even with the kale!)
This was so delicious! I shared the recipe with my whole family and they all love it too.
So happy to hear that!!
My daughter made this, said it was fabulous, and then sent me the recipe. I made it, and it was fabulous! I’ve shared the recipe with another friend who made it, and she and her friends raved about it. You’ve got to try this. Thank you Ambitious Kitchen! I look forward to trying more of your exciting recipes.
Amazing!! This one’s a crowd-pleaser 🙂 Glad you loved it and hope you find more recipes to try!
This was super delicious!! We love this meal. My husband doesn’t love tons of cheese, so the past few times I’ve made this, I’ve just added a bit of parmesan and completely left out the mozzarella. Is putting it in the over for those 10 minutes necessary if I’m not adding mozzarella to the top? Thanks for a great recipe!!
Perfect! And nope, the oven is just for melting the mozz and getting a little golden top, so you can skip it if you’d like 🙂
I used spinach instead of kale. Still good. I don’t think the prep time is 15 minutes though. More like 30. Next time I’ll just use ground chicken so I don’t need to remove sausage fro the casing.
Glad you enjoyed! And great idea to use ground chicken for ease.
Made this for dinner with a side of crostini and my husband and I ate the whole thing! He called multiple people to tell them how good it was! Very easy and a must make. I used white onion and spinach instead of shallot and kale because that’s what I had. Easily customizable dish!
Love that! Glad it was a hit!
AMAZING! So easy to make and tastes incredible. I used a little more broth than what it called for.
Perfect! Glad you loved this one!
Made this for dinner tonight and my husband said it’s one of the best things I’ve ever made! I did a yellow onion instead of shallot, skipped the parm, and did whole milk instead of cream and it was perfect!
So happy to hear that!!
Don’t say something takes 40 minutes to bake and then the recipe only shows 10 minutes. I started this to allow for 40 minutes of actual baking. Very disappointed in your instructions.
Hi! The cook time includes cooking the sausage and veggies, blooming the seasonings, and simmering everything, plus the baking.
This recipe is way more than the sum of its parts. The flavors are so comforting. I used chicken sausage with green onions (Kroger). My only advice is to add the liquid slowly, as you may not need as much as the recipe calls for. I poured it all in but it ended up being a little too saucy. Definitely have some bread to sop up the flavors.
I’m glad you enjoyed! And yes, this one’s great for sopping up with bread, but feel free to reduce the liquid a bit more next time if you don’t want it as saucy 🙂
My husband said this was “restaurant quality” so delicious and can’t wait to make again.
What a compliment! Thank you Jodie 🙂
YUM I’m still eating it and had to rave about it. The lemon takes it over the edge. Cozy, satisfying, delicious! It is a very hands on meal so prep as much as you can before you start.
So good! Glad you enjoyed!
This dinner is easy to throw together, tastes delicious, and I love the nutritional value in here as well. My whole family enjoyed it, We will definitely be coming back to this recipe many times.
So happy to hear that!
Absolutely delicious! Such simple ingredients but this recipe makes them taste gourmet. I love your recipes both on Pinterest and in your book. Thank you for another standout!
Absolutely! Happy to hear you’re finding recipes that you love 🙂
Girl-friend. This is an epic recipe. So simple to make, and the flavor is outstanding. I knew it was going to be perfection when it hit the oven. My house smelled like an Italian restaurant. Served with fresh baked sourdough. Thank you!
So glad you loved it! One of our all-time favs.
This was delicious! My husband absolutely loved it. My only disappointment was that it took a fair amount of time and didn’t make a whole lot for leftovers! But, guess I’ll have to make a double batch next time. Thanks for the great recipe! It would be great to see a “2x” or “3x” option on each recipe, allowing one to change the quantity.
So glad you both loved it! We’re in the process of re-doing our site, so hopefully we’re able to add that feature in 🙂
That’s excellent! Thanks!
This turned out very tasty. This was easy, just required everything to be cut up first so that cooking went smoothly. I used fresh spinach and fresh basil. My chicken sausage was precooked so I cut it up and added it with the beans toward the end just to heat it up. My tomato paste was expired so I added a whole can of chopped tomatoes instead which worked well. I added the fresh parmesan cheese and just finished cooking the dish in the Dutch oven on the stove top. I didn’t add more cheese to keep the calories down. I had just baked my first loaf of sourdough bread, too, so we truly enjoyed this dinner. I will make this dish over and over. Thank you for your incredible recipes!
Perfect! Sounds like a lovely meal with fresh sourdough 🙂
Made this for my husband and I. He loved it. He said add it to the spreadsheet. I don’t like when you make a meal once and then I never see it again. I added an extra can of beans to make it a little bit bigger and have extra for lunch the next day. I also forgot tomato paste at the store and it turned out great still. Super tasty! Everything from this website is my favorite.
Haha I love that! Perfect dinner!
This was so phenomenal! Made it exactly as written and it was perfect. Absolutely going into the regular rotation. Thank you!!
So happy to hear that!
Delicious recipe!
Glad you enjoyed!
This is. So good.. I will definitely make this again. Every recipe of yours I try is excellent, and I’ve tried many. You have a great ability to put spice a flavor to every recipe. I am trying another recipe tonight… .. I’m sure it will be just as good as all the others….
So happy to hear that! I’m all about flavor in every recipe 🙂