Creamy Bean & Spinach Chicken Sausage Skillet

Okay, picture this: it’s a chilly evening, and my kitchen smells like heaven—a mix of savory sausage, garlicky spinach, and creamy beans mingling together. This dish always takes me back to cozy nights where comfort food wasn’t just a craving, but a warm hug on a plate. The creaminess helps balance the spices in the chicken sausage, while the beans and spinach sneak in all the good-for-you stuff without feeling like a chore. I’ve made this skillet recipe countless times, and every single time I’m reminded that simple ingredients can come together to make magic happen. Trust me, once you try it, it might just become your new go-to for busy weeknights or any time you’re craving something satisfying but easy!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

1 lb chicken sausage (sliced or crumbled)
1 tbsp olive oil
3 cloves garlic, minced
1 small yellow onion, finely chopped
1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
4 cups fresh spinach
1/2 cup chicken broth
1/2 cup heavy cream
1/4 tsp red pepper flakes (optional, for a little kick)
Salt and black pepper to taste

How I Make It

Step 1:

Heat olive oil in a large skillet over medium heat. Add the chicken sausage and cook, stirring occasionally, until browned and cooked through—about 5-7 minutes. If you’re using sausage links, slice them first so they cook evenly. Once done, remove them from the pan and set aside.

Step 2:

In the same skillet, add the onion and sauté for 2-3 minutes until softened and translucent. Toss in the garlic and cook for another 30 seconds—you’ll smell it instantly and that’s when you know it’s perfect.

Step 3:

Pour in the chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom—this is flavor gold right here. Let it simmer for a minute.

Step 4:

Add your rinsed white beans and stir to combine. Let everything heat through for about 2 minutes.

Step 5:

Lower the heat and stir in the heavy cream, mixing until you have a nice, creamy sauce. Season with salt, black pepper, and a pinch of red pepper flakes if you like a gentle spicy note.

Step 6:

Finally, add the fresh spinach and cooked sausage back into the skillet. Toss it all together gently until the spinach wilts, about 2-3 minutes. Taste for seasonings and adjust as needed. Serve hot and enjoy that creamy, savory goodness!

Variations & Tips

Swap spinach for kale or Swiss chard for a different leafy green texture.
Use turkey or pork sausage instead of chicken sausage if you prefer a different flavor.
Add a squeeze of lemon at the end to brighten the flavors.
For a dairy-free option, substitute heavy cream with coconut cream or cashew cream.
Serve over rice, quinoa, or even creamy polenta for a heartier meal.
If the sauce gets too thick, just splash in a little more chicken broth to loosen it up.

How I Like to Serve It

This dish is perfect for a casual weeknight dinner, especially when you want something quick but hearty. I love pairing it with a crisp side salad or some crusty bread to soak up all the creamy sauce. When it’s chilly outside, this skillet feels like the perfect warm, comforting meal that doesn’t require hours in the kitchen.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed.
Make sure chicken sausage reaches an internal temperature of 165°F for safe eating.

Closing: This creamy bean & spinach chicken sausage skillet hits all the right notes every time—simple, flavorful, and utterly satisfying!