Chicken and chorizo is one of those combinations that just works. I honestly don’t think I’ve ever met anyone who doesn’t like it.
The smoky paprika from the chorizo, the juicy chicken, the rich tomatoey sauce – it’s the sort of dinner that feels deeply comforting but somehow still quite wholesome at the same time.
This one pot chicken, chorizo and butter bean stew is exactly the sort of meal I love cooking when I want something satisfying but don’t particularly want to fuss around in the kitchen for hours.
Everything goes into one pot, the chorizo does all the flavour-building for you, and after about half an hour of gentle bubbling you’ve got a proper, hearty dinner.
It’s also one of my husband’s absolute favourites, which is always a good sign.
If you enjoy this sort of easy, flavour-packed chicken dinner, you might also like my guide to 25 Easy Chicken Dinners for Busy Weeknights, where I’ve gathered together lots of simple chicken recipes that are perfect for exactly this sort of evening.
Why Chicken and Chorizo Is Such a Good Combo
Some ingredients do a lot of the work for you in the kitchen, and chorizo is definitely one of them.
As soon as it hits the pan it starts releasing that beautiful red paprika oil, which immediately smells incredible and flavours everything else in the pot.
That oil becomes the base of the whole stew – so instead of building flavour slowly with lots of different spices, the chorizo basically takes care of it for you.
The chicken then cooks gently in that smoky tomato sauce, becoming tender while soaking up all those flavours. The butter beans add a lovely creamy texture, and the spinach stirred in at the end keeps everything feeling fresh.
It’s simple food, but done in a way that feels really satisfying.
If bold chicken flavours are your thing, you might also enjoy Chicken Balti or Thai Red Chicken Curry, which are two other easy chicken dinners that deliver big flavour without loads of effort.
Why I Love One Pot Chicken Dinners
One pot dinners are honestly one of the best things you can have in your cooking repertoire.
You brown a few things, add the rest of the ingredients, and then just let everything bubble away together. The flavours mingle, the sauce develops, and you’re not left with a sink full of pans afterwards.
What I particularly like about this stew is that it feels generous and comforting without being heavy.
The chicken makes it satisfying, the butter beans bulk it out beautifully, and the spinach keeps everything bright and fresh.
It’s the sort of dinner that works just as well on a busy weeknight as it does on a slightly slower evening when you want something cosy.
If you enjoy this style of cooking, you might also like One Pot Chicken and Green Olive Tagine or One Pan Peri Peri Roast Chicken and Rice, which follow the same “big flavour, minimal fuss” philosophy.
Looking for more easy dinners like this? Browse my collection of one-pan meals for busy weeknights.
The Ingredients (And Why They Work)
One of the nicest things about this recipe is how straightforward the ingredients are. Nothing fancy – just a few good things that work really well together.
Chicken thighs
I always reach for chicken thighs in a stew like this. They stay juicy, they’ve got plenty of flavour, and they’re very forgiving if they cook a little longer.
Chorizo
Use a Spanish cured chorizo here – the firm kind that you can slice. When it cooks it releases that gorgeous paprika oil that flavours the whole dish.
Mushrooms
Mushrooms soak up the chorizo oil beautifully and add a bit of depth to the stew.
Butter beans
Butter beans are brilliant in stews. They’re creamy and filling without making the dish feel too heavy.
Spinach
Spinach goes in right at the end so it just wilts into the stew rather than overcooking.
Step by Step
This is a seriously simple one pot recipe. All the flavour here comes from letting everything blip nicely together in the pot for 20 minutes. It basically cooks itself!
Step 1 – Cook the Chorizo
Slice and fry the chorizo in a hot casserole dish for 2–3 minutes until it releases that gorgeous paprika oil. The smoky oil is the flavour base, so let it sizzle.
Step 2 – Cooking the Chicken
Pop in the whole chicken thighs and cook for around 5 minutes, stirring until they’ve got a bit of colour. They don’t need to be cooked through, just lightly golden.
Step 3 — Mushrooms, tomatoes & beans, then simmer
Tip in the mushrooms, followed by the chopped tomatoes and a tin of water. Stir through the butter beans, then cover and let it gently bubble for about 20 minutes. Everything softens, mingles, and the sauce gets rich.
Step 4 — Finish with spinach
Season to taste, then fold in the spinach right at the end so it wilts in the residual heat. Greens go in last – fresh and vibrant, not overcooked.
FAQs
Yes. Cool it, portion it, freeze for up to 3 months. Defrost overnight in the fridge and reheat gently.
Leave the lid off for the last 10 minutes so the liquid reduces. Or mash a couple of the beans into the sauce — works a treat.
Bread (to mop), rice (to soak), or couscous (soaks up flavour but cooks in minutes). Honestly, it’s a meal in itself.
More Easy Chicken Dinners
If you enjoyed this recipe, here are a few other easy chicken dinners you might like:
• Chicken Chow Mein – a quick noodle stir fry that’s better than takeaway
• One Pan Peri Peri Roast Chicken and Rice – bold flavour with minimal washing up
• Chicken Balti – a fast curry packed with spice
Or browse the full collection of Easy Chicken Recipes if you’re looking for more inspiration.
One Pot Chicken, Chorizo and Butter Bean Stew
Ingredients
- 250 grams chorizo ring
- 6 skinless, boneless chicken thighs
- 200 grams button mushrooms
- 400 grams chopped tomatoes tinned
- 800 grams butter beans tinned
- 100 grams spinach
Instructions
- Slice the chorizo and put in a large casserole dish over a high heat. Cook for 2-3 minutes, then add the whole chicken thighs. Cook for a further 5 minutes, stirring often, until the chicken is browned.
- Add the sliced mushrooms, then add the chopped tomatoes. Fill the chopped tomato tin with water, and add this too. Put a lid on the dish, turn down the heat to low, and simmer for 20 minutes.
- Add the drained butter beans and cook with the lid off for a further 5 minutes. Check the taste – add a pinch of salt and pepper if needed. Turn the heat off, stir through the spinach, and when it's wilted, you're done!
Video
Notes
Variations & Substitutions
- Different beans: Cannellini beans or chickpeas work nicely too.
- Chicken swaps: Breast works but cooks quicker. Or use leftover roast chicken — just stir it in at the end.
- More veg: Add peppers, courgettes, or even some kale.
- Spicier: Hot paprika or spicy chorizo will give it more kick.
- Slow cooker version: Brown the meat first (worth it!), then throw everything (except spinach) in the slow cooker on low for 6–7 hours.
What to Serve With It
The lovely thing about this stew is that it’s already pretty complete. You’ve got chicken, beans, vegetables and a rich sauce all in one pot. That said, a bit of bread for mopping up the sauce is always welcome in this house. Some good options include:- crusty bread
- warm flatbreads
- rice
- couscous
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This stew has become a family favorite! Love the flavor and how easy it is to make!
This was incredibly easy to make and incredibly tasty!
Had everyone at Sunday dinner so happy with this recipe! The flavors were amazing!
I LOVE one pot meals, and this stew was a total winner! Easy to make and packed with flavor!
This stew is simple, hearty, and delicious. It’s food as it should be!
This one pot meal is bursting with so much flavor and I can’t wait to try it.
Looks delish!
Made this for dinner last night. Turned out so good, so yummy. Thanks for the recipe!
I’m so glad you liked it Wendy!
looks so good! Already drooling by looking at it…
Sounds delicious!!
Thank you for the idea. Now we know what to have for dinner today 🙂
I hope you enjoy it! 🙂
Like all your other posts, this looks amazing. And I can’t believe that the recipe is that simple! Thanks for sharing!
Thank you!
This is a great stew. Chorizo is just plain wonderful – great with chicken, lamb, beans, ham, spinach….. I grew up chewing on bones and sucking marrow, so eating sausage skin sounds completely normal to me!
This looks amazing, will defiantly try it. plase visit my website momsrforever.com
Nice! I bet you LOVE that stockpot…I have a red one and use it all the time!
Susan, I use it almost every night! Best investment ever.
New to your blog. It’s so yummy , I could eat it! *virtual hogging*
Yum!! I want that for dinner! Looks delicious 🙂
Looks great!