A cozy skillet dinner that comes together in under 30 minutes, this creamy spinach and white bean skillet is packed with protein, fiber, and comforting flavor. Garlic, lemon, and Parmesan create a creamy sauce without relying on heavy cream, while rotisserie chicken keeps this weeknight dinner fast and satisfying. It’s the kind of meal that feels warm and comforting but still fits into a heart-smart dinner routine.

I have gone back and fourth with this recipe. The creaminess of the half and half is definitely smoother which the kids preferred. I tried again with Greek yogurt but adjusted the spices after using the baseline amounts. To my surprise there wasn’t much push back from the older kids. My youngest wasn’t a fan. She’s my picky eater and biggest critic.

Both versions are good in their own way — one a little lighter, the other a little richer and more comforting. The half and half version brings down the Smart-Heart rating to a 3. It’s balanced and still can be enjoyed but the Greek yogurt elevates it to being heart-supportive. In our house, the half-and-half version won the weeknight vote. But I’d love to know what you think if you try it — which one would you choose?

Creamy White Bean and Spinach Skillet

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Heart-Smart Rating

💛💛💛💛

Lean protein, fiber-rich beans, and olive oil create a balanced comfort meal without heavy cream.

Total Time

25 minutes

Prep: 10 minutes
Cook: 20 minutes

Serves: 4–6

Ingredients

Protein

2 cups shredded rotisserie chicken

Beans & Greens

2 cans (15 oz each) cannellini beans, drained and rinsed
3 cups fresh spinach

Aromatics

4 cloves garlic, minced
½ small onion, finely diced (optional but recommended)

Sauce

1 tbsp olive oil
1 cup low-sodium chicken broth
1/2 cup Greek yogurt

¼ cup grated Parmesan cheese
1 tsp Dijon mustard
½ tsp Italian seasoning
½ tsp red pepper flakes (optional)

Finish

1 tbsp fresh lemon juice
Zest of ½ lemon
Black pepper to taste

Instructions

1. Sauté the Aromatics

Heat olive oil in a large skillet over medium heat.

Add diced onion and cook for 3–4 minutes until soft.
Add garlic and cook another 30 seconds until fragrant.

2. Build the Sauce

Stir in:

• chicken broth
• Greek yogurt
• Dijon mustard
• Italian seasoning
• red pepper flakes

Bring to a gentle simmer.

3. Add Beans and Chicken

Add the cannellini beans and shredded rotisserie chicken.

Simmer 5–6 minutes so the beans absorb the flavor and the sauce slightly thickens.

4. Wilt the Spinach

Add fresh spinach and stir until wilted, about 1–2 minutes.

5. Finish the Dish

Stir in:

• Parmesan cheese
• lemon juice
• lemon zest

Season with black pepper and additional salt if needed.

The lemon brightens the creamy sauce and keeps the dish from feeling heavy.

Serve With

This creamy white bean skillet is flexible depending on how hungry everyone is.

Great options include:

• toasted sourdough bread
• Royal Blend rice
• warm pita
• roasted broccoli or green beans

For a lighter bowl, serve it over sautéed zucchini or cauliflower rice.

Why This Recipe Works

This recipe builds creamy flavor without relying on heavy cream.

Instead it uses:

• cannellini beans for natural creaminess
• Parmesan for savory depth
• lemon for brightness
• olive oil for heart-healthy fat

The result is a dish that feels indulgent but stays balanced.

FAQ

Can I make creamy spinach and white beans without chicken?

Yes. Simply leave out the chicken for a vegetarian version and add extra beans.

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Can I use dried beans instead?

Yes, but they must be fully cooked before adding to the skillet.

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How do leftovers store?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth.

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Can this be frozen?

Yes, but the spinach texture softens slightly after thawing.