Description
A simple and delicious creamy white chicken recipe perfect for busy weeknights. This rich and flavorful dish is sure to become a family favorite, offering comfort and satisfaction in every bite. Its velvety texture and savory spices make it an irresistible choice for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (4 ounce) can diced green chilies, undrained
- 1 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- Salt and freshly ground black pepper to taste
- Optional garnishes: chopped cilantro, sour cream, shredded cheese, diced avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add the chicken pieces to the pot. Season with cumin, oregano, and cayenne pepper (if using). Cook, stirring occasionally, until the chicken is lightly browned on all sides.
- Pour in the chicken broth. Add the rinsed cannellini beans and diced green chilies. Bring the mixture to a simmer.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Stir in the heavy cream and shredded Monterey Jack cheese. Cook, stirring constantly, until the cheese is melted and the chili is heated through. Do not boil.
- Season with salt and freshly ground black pepper to taste.
- Serve the creamy white chicken hot, garnished with your favorite toppings like cilantro, sour cream, shredded cheese, or diced avocado.
Notes
- For a spicier creamy white chicken, add an extra pinch of cayenne pepper or a dash of hot sauce.
- If you don’t have cannellini beans, great northern beans or navy beans can be substituted in this irresistible creamy chicken dish.
- To make this a creamy chicken casserole, transfer the chili to a baking dish, top with more cheese and breadcrumbs, and bake at 375°F (190°C) for 20 minutes.
- Leftover creamy white chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg