Where healthy meets delicious!

Here is one of my favorite white bean recipes! This white bean skillet dinner with artichoke hearts, spinach, goat cheese, and leeks can be made in one pan in about 30 minutes. It's a cozy, satisfying meal perfect for any night of the week.

cast iron skillet with white beans, artichokes, leeks, broiled goat cheese, lemon wedges, and fresh herbs.

This white bean skillet dinner is one of those meals I feel genuinely good about serving. It’s fast, nourishing, high in protein and fiber, yet elegant enough to feel special. It comes together in about 30 minutes, and the flavors meld into a cozy, balanced dish that's hard to mess up.

It's flexible, too! Swap in any tender greens, use rosemary instead of thyme, and finish with a quick broil to lightly toast the goat cheese for extra depth. Enjoy it as a satisfying, protein-rich main for busy weeknights, or serve alongside grilled salmon or baked chicken. We especially love it piled onto toasted sourdough.

Why you’ll love this White Bean Skillet Recipe!

Quick and easy for busy weeknights. This recipe comes together in a pinch, then bakes in the oven for 15-20 minutes. A hands-off meal that simplifies weeknight meals.

Clean out your pantry! This is a simple recipe that uses pantry ingredients, like canned white beans, artichoke hearts, and vegetable broth. Keep this one in your back pocket, as you’ll likely already have the ingredients on hand.

Easily adaptable. Add dark, leafy greens for extra nutrients, use any herbs you have on hand, add protein, like grilled salmon or baked chicken, or serve with warm, crusty bread - great for serving guests!

White Bean Skillet Ingredients

ingredients for white bean artichoke skillet neatly arranged - fresh spinach, artichoke hearts, lemon, bowl of white beans, garlic cloves, fresh herbs, leeks, vegetable broth, and goat cheese.

White beans: Use white cannellini beans or substitute with great northern beans, navy beans, butter beans, or lima beans. Use canned or cook from dry ahead.
Artichokes: Use canned artichoke hearts. (Frozen artichoke hearts work too!)
Leeks and garlic cloves: For a fragrant, aromatic flavor.
Fresh thyme: Adds a delightfully savory, herby taste. Rosemary or sage can be substituted.
Lemon zest: Brightens up the skillet with vibrant, citrusy flavor.
Vegetable broth: Or substitute chicken broth if not vegetarian.
Baby spinach: For a burst of extra nutrients and earthy, rustic flavor. Swap with any other dark, leafy greens like kale or chard.
Black pepper and salt: Taste and adjust, as different broth and bean brands have varying salt levels.
Goat cheese (optional): Adds an extra bit of creaminess and rich, tangy flavor. Optional, but really elevates! A creamy vegan cheese would work here!

How to Make Creamy White Beans

1. Preheat oven. Preheat the oven to 350°F.

2. Sauté aromatics. Bring an oven-safe large skillet or braiser to medium heat and add olive oil, leeks, and cloves of garlic. Sauté 5 minutes, until tender and fragrant.

cast iron skillet with sautéed leeks and garlic.

cast iron skillet with white beans, artichokes, leeks, and herbs.

3. Combine. Add beans, artichoke hearts, thyme, lemon zest, broth, spinach, black pepper, salt, and half of the goat cheese. Stir. Then scatter the remaining goat cheese on top.

assembled white bean artichoke skillet before baking - fresh goat cheese on top of spinach, white beans, artichokes, and sautéed leeks.

4. Bake. Place the skillet in the oven and bake 15-20 minutes. Broil for a few minutes, if desired, to brown the goat cheese.

bowl of white bean artichoke skillet with lemon zest, herbs, and red pepper flakes with toasted sourdough.

How to Cook Dry White Beans From Scratch

Stovetop: Soak 1-2 cups of white beans for 8 hours (or overnight), then drain. Add them to a large pot of water, bring to a boil, then simmer uncovered for 30 minutes. Add 1-2 teaspoons of salt and continue cooking until tender (check every 30 minutes).
Instant pot: Soaking is optional, but it helps the beans cook faster and more evenly - plus, they’ll be easier to digest! Add the soaked beans to the instant pot, along with salt and enough water to just cover. Cook on high pressure for 12 minutes. For un-soaked beans, add them to the pot with enough water to cover (about 3 cups water and 1/2 teaspoon of salt per 1 cup of beans), and cook on high pressure for 25-30 minutes.

Chef’s Tips

Cook white beans from scratch if you can! Soaking dried white beans makes them easier to digest and cooking them from dried results in a creamier texture. When time allows, give it a try!
Clean the leeks thoroughly. Leeks tend to hold onto dirt in between their many layers. Once sliced, soak them in water and use your fingers to brush off any grime. Drain and gently pat dry with a paper towel.
Sauté the aromatics gently. Sauté the garlic and leeks until just tender, as the garlic can burn easily. Have your remaining ingredients ready so you can add them to the pan once the garlic is fragrant.
Divide the goat cheese. Half of the goat cheese is mixed into the skillet to give it a satisfyingly creamy texture, and the other half is scattered on top. This top layer preserves texture and offers a beautiful presentation and flavor when gently broiled.

Serving Suggestions

Serve the Creamy White Bean Skillet with warm, crusty bread like toasted sourdough or sliced baguette. Top with a protein, such as grilled salmon, baked cod, or baked chicken. You could also add bacon or cooked ham. Or spoon over a bed of warm grains, like farro, brown rice, barley, or over pasta.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of water or broth until warmed through.