- Cannellini beans and a quick flour dusting naturally thicken the broth, giving this white chili a velvety texture without a lot of cream.
- Golden-seared chicken thighs simmer with tomato paste, garlic, and sun-dried tomatoes for layered tangy-savory depth, while ribbons of lacinato kale and a Parmesan cheese finish keep each spoonful fresh and umami-rich.
- The flavors knit together even better after a night in the fridge, and the recipe welcomes easy swaps — think chicken breasts, different beans, or other greens — so leftovers and make-ahead batches stay exciting.
Legend has it that one bite of Marry Me Chicken can inspire spontaneous proposals, and this white chili version lives up to the lore. Tender, golden‑seared chicken thighs simmer in a broth scented with tomato paste, garlic, and a crushed red pepper, soaking up the deep, tangy sweetness of sun‑dried tomatoes. Creamy cannellini beans stand in for the usual corn, turning the pot luxuriously velvety without relying on loads of dairy, while a quick dusting of flour at the start quietly thickens everything as it bubbles.
Just before serving, ribbons of lacinato kale melt into the stew, adding color and earthy bite that makes the Parmesan finish taste even cheesier. The result lands somewhere between comforting chili and Tuscan soup, and a bowl that feels weeknight‑easy yet worthy of date night.
Make‑ahead cooks will be happy to know the chili actually gets better after a night in the fridge; the flavors knit together and the broth thickens just the slightest. For extra heat, pass more crushed red pepper at the table, or keep things mellow with a splash of cream to tame the spice.
Serve with crusty bread for dunking, or ladle over rice for a heartier spin. Leftovers reheat beautifully on the stovetop or in the microwave, making lunches feel luxurious. Simply thin with a splash of broth if needed and top with a grating of Parmesan to revive its creamy nature. However you present it, be ready for second helpings — and possibly a life‑changing question.
Double or triple this chili
Doubling or tripling a soup or stew isn’t just throwing in more of everything; think strategically. Use a pot big enough for a rolling simmer without overflow. Add double or tripled stock gradually, looking at the texture as you go, because salt, acid, and heat grow faster than volume. For this recipe, you’ll need to sear the chicken in batches, so also might need more oil.
Can you use chicken breast?
Boneless, skinless chicken breasts can stand in for thighs in this chili if that’s what you have on hand. However, thighs carry more connective tissue and marbling, so they stay succulent after long cooking and enrich the broth with extra body.
Thighs are also cheaper per pound at most supermarkets, making them both a flavor and budget win when you’re feeding a crowd. If you’re using chicken breasts, shorten the simmer time to 20 minutes to prevent the lean meat from drying out.
Notes from the Food & Wine Test Kitchen
- For extra sun-dried tomato flavor, use the oil from the sun-dried tomato jar instead of olive oil.
- This recipe is endlessly flexible. Swap the beans and greens for any you have on hand.
- If you have Parmesan rinds in your fridge, add one with the chicken in Step 3.
Suggested pairing
2023 Hundred Suns Willamette Valley Gamay Noir. Light-bodied yet complex, this Gamay brings juicy candied cherry, plum, and a faint white-pepper snap that mirrors the Aleppo heat in Marry Me White Chicken Chili without overwhelming it. Its brisk natural acidity slices through the Parmesan-creamy broth and oily sun-dried tomatoes, refreshing your palate between bites, while soft tannins and amphora-aged purity keep flavors lively. Serve chilled to accent its fragrant red fruit and keep the pairing bright.
This recipe was developed by Sara Haas; the text was written by Breana Killeen.
