One-Pan Braised Chicken with White Beans, Kale and Pearl Couscous

This one-pan braised chicken and white bean dish is the ultimate comfort food for busy weeknights. Tender chicken pieces are browned alongside Italian sausage, then simmered with creamy cannellini beans, garlic and kale in a rich chicken stock until everything melds together. The addition of pearl couscous (cooked separately and stirred in at the end) adds a delightful chew, while a swirl of butter and a squeeze of fresh lemon brighten the whole dish.

Topped with salty Parmesan, a sprinkle of chili flakes and served with lemon wedges, this meal is hearty, satisfying and packed with protein and fiber. Best of all, it comes together in just 20 minutes using a single pan-minimal cleanup, maximum flavor.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine couscous, half the stock concentrates and 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to use.
2. While couscous cooks, drain and rinse the cannellini beans. Peel and mince or grate the garlic. Remove and discard any thick center stems from the kale. Quarter the lemon.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken (and sausage if using) and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add the beans and garlic; cook, stirring, until fragrant, about 30 seconds.
4. Stir in the kale, remaining stock concentrates and ¼ cup water (½ cup for 4 servings). Cover and cook, stirring occasionally, until kale is wilted, 1-2 minutes. (For 4 servings, add half the kale first, stir until slightly wilted, then add remaining kale and cook 3-4 minutes more.)
5. Reduce heat to low. Add the cooked couscous, 1 tablespoon butter (2 tablespoons for 4 servings) and a squeeze of lemon juice. Cook, stirring, until butter melts. Add another squeeze of lemon juice to taste. Season with salt and pepper if desired.
6. Divide the mixture among plates. Sprinkle with Parmesan cheese and chili flakes to taste. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of beans?

Yes, you can substitute cannellini beans with great northern beans or chickpeas. The cooking time remains the same.

Can I make this dish ahead of time?

Absolutely. Prepare the recipe as directed, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.

What can I use instead of pearl couscous?

You can use orzo, small pasta shells or even quinoa. Adjust cooking time according to package directions.