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One Pot Chicken Sausage and White Bean Skillet

This tasty meal comes together quickly after chopping some veggies and herbs. Deliciously flavored with fresh rosemary and a burst ofbright lemon at the very end, this dinner will please the whole family on abusy weeknight!
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Course: Dinner, Lunch
Cook Time: 30 minutes
Servings: 4


  • 1 Tbsp. olive oil (divided)
  • 12-16 oz. cooked chicken sausage links (½” slices)
  • ½ yellow onion (chopped)
  • 1 cup mushrooms (chopped or sliced)
  • 3 garlic cloves (minced)
  • 1 Tbsp. fresh rosemary (finely chopped)
  • 2 14.5- oz cans cannellini beans (drained and rinsed)
  • 1 ½ cups low sodium chicken broth
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 bunch kale (stems removed and leaves chopped)
  • 1 lemon (juiced)
  • 1/3 cup Parmesan cheese
  • Red pepper flakes (optional)


  • Heat a large non-stick skillet over medium-high heat. Add ½ Tbsp. olive oil.
  • Once oil is hot, add chicken sausage and sauté until browned. Remove from heat to a clean plate and set aside.
  • Add remaining ½ Tbsp. olive oil to the hot skillet. Once hot, add onion and mushrooms and sauté until soft.
  • Add minced garlic and fresh rosemary and cook until fragrant, about 30 seconds.
  • Add cannellini beans, chicken broth, oregano, salt and pepper to the skillet and stir. Cook for about 3 minutes.
  • Stir in chopped kale leaves, reduce heat to medium-low and cook until kale is wilted and liquid has evaporated.
  • Stir in lemon juice and Parmesan cheese.
  • Spoon onto plates or into bowls, option to top with red pepper flakes. Enjoy!


  • Fresh thyme or oregano will also work well in place of rosemary.
  • You can sub 1 ½ tsp. of dried rosemary for the 1 Tbsp. fresh rosemary.
  • Any leafy green will work! Try spinach, Swiss chard or collard greens in place of kale.
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