One Pan White Wine Chicken Sausage White Bean Bake
Incredible one pan chicken sausage white bean bake with warm seasonings, a boost of greens from kale and herbs, and a layer of melty cheese. This comforting, protein-packed white bean bake is such a fun weeknight meal made extra delicious when scooped up with baguette slices or pieces of sourdough!
Servings 6 servings
Calories 432cal
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!
Notes
To make dairy-free: 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 and add in another can of rinsed, drained white beans.
Keep it gluten-free: scoop up with your favorite gluten-free bread or crackers.
Nutrition
Serving: 1serving (based on 6) | Calories: 432cal | Carbohydrates: 26.7g | Protein: 28.4g | Fat: 23.1g | Saturated Fat: 9.4g | Fiber: 7g | Sugar: 4.3g