Name: Italian Chicken Cobbler with Cannellini Beans & Parmesan Biscuits Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tablespoon extra-virgin olive oil (for searing); 1 pound skinless boneless chicken thighs; Salt and pepper to taste; 1 large white onion, diced; 1 large carrot, diced; 1 large celery stalk, diced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 tablespoon Italian seasoning; 1 can cannellini beans (reserve 1/4 cup liquid); 2 cups chicken stock; 0.5 cup dry white wine; 2 cups gluten-free all-purpose flour; 1 tablespoon baking powder; 0.5 cup cold butter, grated; 1 cup grated parmesan cheese; 0.25 cup aquafaba (bean liquid); 0.5 cup milk

Jump to Recipe· 4.3 from 34 reviews

If you’re looking for a soul-satisfying dinner that brings together rustic Italian flavors with a cozy, homestyle twist, the Italian Chicken Cobbler with Cannellini Beans & Parmesan Biscuits Recipe is an absolute winner. Imagine tender chicken simmered with aromatic herbs, creamy cannellini beans, and a rich tomato base, all topped with golden, flaky Parmesan biscuits that soak up every savory drop. It’s a dish that feels like a warm hug from the inside out, perfect for both weeknight meals and special gatherings where comfort food truly shines.

Ingredients You’ll Need

The first image shows a black pan with six cooked pieces of chicken, golden brown with black pepper sprinkled on top. The chicken is arranged closely but not overlapping, covering most of the pan's surface. The second image shows a black pan filled with diced vegetables in three layers: white onions, orange carrots, and light green celery. A woman's hand holds a wooden spatula stirring the vegetables. Both images have a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Italian Chicken Cobbler lies in simple, straightforward ingredients that each play a vital role in building layers of flavor, texture, and color. From the hearty cannellini beans that add creaminess to the savory Parmesan biscuits baked on top, every component works beautifully together to create an unforgettable dish.

1 tablespoon extra-virgin olive oil: Essential for searing the chicken to develop a golden, flavorful crust.
1 pound skinless boneless chicken thighs: Juicy and tender, they hold up perfectly during the simmering process.
Salt and pepper to taste: Simple seasoning that highlights all the dish’s flavors.
1 large white onion, diced: Adds a sweet and savory base that melts into the stew.
1 large carrot, diced: Brings natural sweetness and vibrant color to the mix.
1 large celery stalk, diced: Provides a subtle aromatic crunch that deepens the flavor.
4 cloves garlic, minced: Classic Italian flavor that infuses the stew with warmth and zest.
2 tablespoons tomato paste: Thickens the sauce and adds a concentrated tomato richness.
1 tablespoon Italian seasoning: A fragrant blend that ties the whole dish together with herbs like oregano and basil.
1 can cannellini beans (reserve 1/4 cup liquid): Adds creamy texture and protein; the liquid helps bind the biscuit dough.
2 cups chicken stock: Creates a flavorful broth for simmering the chicken and vegetables.
0.5 cup dry white wine: Adds acidity and depth, lifting the stew’s flavor profile.
2 cups gluten-free all-purpose flour: The base for the biscuits, providing structure.
1 tablespoon baking powder: Gives the biscuits that perfect rise and fluffiness.
0.5 cup cold butter, grated: Infuses biscuits with richness and creates a tender crumb.
1 cup grated Parmesan: Adds a salty, nutty boost to the biscuit topping.
0.25 cup aquafaba (bean liquid): A clever addition for moisture and binding in gluten-free dough.
0.5 cup milk: Helps bring the biscuit dough together and keeps it tender.

How to Make Italian Chicken Cobbler with Cannellini Beans & Parmesan Biscuits Recipe

Step 1: Sear the Chicken

Start by heating the extra-virgin olive oil in a large skillet over medium-high heat. Pat your chicken thighs dry, season with salt and pepper, and sear them for about 5 to 6 minutes on each side until they develop a beautiful golden crust. This step not only locks in the juices but also builds a powerful flavor base for the stew later. Once cooked, chop the chicken into bite-sized pieces and set it aside.

Step 2: Sauté the Vegetables

In the same skillet, add the diced onion, carrot, and celery. Sauté for 10 minutes until the vegetables become soft and fragrant, creating a sweet and savory backdrop for the stew. Then stir in minced garlic, tomato paste, and Italian seasoning. Cook everything together for another 2 to 3 minutes—the tomato paste will deepen in flavor and coat those veggies in vibrant color.

Step 3: Combine and Simmer the Stew

Stir in the cannellini beans along with their reserved 1/4 cup liquid, chicken stock, and white wine. This combination creates a wonderfully rich and aromatic simmering liquid that hugs every ingredient. Let the stew gently simmer for about 15 minutes. During this time, the flavors blend beautifully, and the stew thickens to just the right consistency to carry those fluffy biscuit toppings.

Step 4: Prepare the Biscuit Dough

While the stew simmers, preheat your oven to 400°F (205°C). In a large bowl, mix together the gluten-free flour, baking powder, cold grated butter, and Parmesan. Add in the aquafaba and milk, then stir until the dough comes together. Aquafaba is a secret weapon here, adding structure to your biscuits without the need for eggs. The dough should be soft but manageable, ready to be dolloped on top of the stew.

Step 5: Bake the Cobbler

Transfer your stew to a baking dish if it’s not already in an oven-safe skillet. Spoon the biscuit dough evenly over the top, covering as much surface as you’d like. For an added touch of crispiness, brush the biscuit tops with melted butter before popping them into the oven. Bake for 18 to 20 minutes until the biscuits turn a gorgeous golden brown and the stew bubbles enticingly beneath. This final step brings everything together in one perfect, mouthwatering dish.

How to Serve Italian Chicken Cobbler with Cannellini Beans & Parmesan Biscuits Recipe

A black bowl holds a layered dish placed on a white marbled surface with a woven mat underneath. The bottom layer is a chunky stew with warm orange and brown tones, textured with visible pieces of vegetables and beans. On top of this sits a large, golden-brown roasted cauliflower slice with a slightly crispy and browned surface. The cauliflower is sprinkled with small white cheese shreds and bright green chopped herbs, adding a fresh touch. A gold and black spoon is placed inside the bowl, resting on the stew beside the cauliflower. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or basil on top adds a pop of green freshness that lights up the whole dish. If you love a little kick, a grating of extra Parmesan or a drizzle of good-quality olive oil can truly elevate the serving experience.

Side Dishes

This dish is wonderfully complete on its own, but if you want to round out the meal, a crisp green salad with a lemon vinaigrette or roasted seasonal vegetables makes a lovely accompaniment to balance the richness of the cobbler.

Creative Ways to Present

For a charming rustic vibe, serve the Italian Chicken Cobbler straight from a cast-iron skillet at the table, inviting everyone to dig in family-style. Alternatively, dish it into individual ramekins for an elegant single-serve presentation perfect for dinner parties or cozy nights in.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Chicken Cobbler with Cannellini Beans & Parmesan Biscuits Recipe saves beautifully. Store it in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal even more delicious!

Freezing

You can freeze the stew and biscuit components separately. Keep the stew in a freezer-safe container for up to 3 months, and freeze the biscuit dough wrapped tightly on a baking sheet before transferring to a bag. Thaw and bake fresh biscuits when ready to enjoy the best texture.

Reheating

Reheat leftovers gently in the oven at 350°F (175°C) until warmed through to preserve the biscuit’s crispness. Avoid microwaving biscuits alone as they can become soggy, but covering the stew and heating slowly ensures every bite remains comforting and delicious.

FAQs

Can I use chicken breasts instead of thighs?

You can, but chicken thighs are preferable because they stay moist and tender during simmering. Breast meat tends to dry out more easily under long cooking times.

Is this recipe suitable for gluten-free diets?

Absolutely! The recipe uses gluten-free all-purpose flour and aquafaba in the biscuits, making it a safe and tasty option for those avoiding gluten.

What if I don’t have aquafaba?

If you don’t have aquafaba, substitute one egg or 3 tablespoons of plain yogurt to help bind the biscuit dough, but note this changes the recipe slightly.

Can I make this recipe vegetarian?

Yes, replace the chicken with hearty vegetables like mushrooms or eggplant, and use vegetable stock instead of chicken stock to keep the rich flavor profile.

How can I make the biscuits crispier?

Brushing the biscuit tops with melted butter before baking, as well as baking at the right temperature, helps achieve a beautifully crisp and golden exterior.

Final Thoughts

There’s something truly special about the Italian Chicken Cobbler with Cannellini Beans & Parmesan Biscuits Recipe—it’s the perfect hug-in-a-bowl moment that combines comforting textures with bold, homey flavors. If you want a dinner that feels both hearty and elegant without complicated steps, this recipe is an absolute must-try. I promise it will become one of your favorite go-to meals for many cozy nights ahead.