This white chicken chilli is a creamy, mild, one pot dinner that comes together in just over an hour. It's a hearty, family-friendly stew with tender chicken thighs, butter beans, cannellini beans and padron peppers in a silky cream cheese sauce.
I made this white chicken chilli on a quiet weekend when I wanted something warming, but didn't fancy a heavy red stew. What came out of the pot was a creamy, fragrant supper with a gentle smoky note from chipotle, plus tender chicken and beans in a velvety sauce that didn't need a drop of chicken stock. The flavour is mild enough for the kids and rich enough for fussy adults, and the whole thing cooks in a single pan, so there's barely any washing up. If you've been looking for a simple white chicken chilli recipe that holds up on a busy weeknight and actually tastes like something you'd want again, this is the one I keep going back to.
⭐⭐⭐⭐⭐ "Made this last night and the whole family loved it. The cream cheese sauce is so silky and the padron peppers add such a lovely flavour. Already on next week's meal plan." — Hannah M., Manchester
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Ingredients for This Creamy White Chicken Chilli
Here is what you need to make this easy white chicken chilli:
- Boneless skinless chicken thighs – Thighs stay juicy through a long simmer and don't dry out the way breast can. They also take on the spices beautifully.
- Cannellini beans – Small white beans that soften slightly during cooking and help thicken the sauce naturally.
- Butter beans – Larger and creamier, butter beans hold their shape and bring a soft, buttery bite.
- Cream cheese – The heart of the creamy white chicken chilli base. It melts into a silky sauce that coats every bean and piece of chicken.
- Butter – A knob of butter adds richness and a glossy finish to the sauce.
- Onion – Thinly sliced onion sweetens as it cooks and builds the savoury base.
- Garlic – Minced garlic gives a mellow, fragrant depth without overpowering the cream.
- Padron peppers – Mild Spanish peppers with a clean, fresh flavour. Some go in sliced, others are tucked in whole to flavour the sauce as it stews.
- Vegetable oil – Neutral oil for browning the chicken without burning.
- Smoked paprika – Brings a gentle, smoky warmth, which is what makes this version of white chicken chilli taste so cosy.
- Cumin – Earthy and grounding, it's the backbone of the spice mix.
- Dried parsley – A soft, herbal lift through the sauce.
- Dried oregano – Slightly peppery, it pairs naturally with chilli flavours.
- Chipotle chilli flakes – A small pinch goes a long way and adds smoke plus a kind heat.
- Salt and black pepper – Salt balances the cream cheese, while freshly cracked pepper adds a clean finish.
- Splash of water – Just enough to loosen the sauce so the cream cheese melts smoothly.
👨🍳 MY NOTES ON INGREDIENTS:
This White Chicken Chilli is all about balance and bold flavour without going overboard. I use padron peppers for their mild, slightly sweet flavour—they add depth without overwhelming the dish with heat, making it perfect for family-style cooking. You’ll occasionally get one with a gentle kick, which keeps things interesting!
To bring a subtle heat and beautiful smokiness, I add chipotle chilli flakes. They’re not just for spice—they enhance the savoury profile of the dish and complement the creaminess without clashing.
You might also notice there's no chicken stock or broth here. That’s deliberate. I want the natural flavours of the chicken, beans, and spices to shine through clearly. Skipping the stock keeps the texture rich and velvety, especially once the cream cheese and butter melt into everything. The result? A warm, hearty chilli that’s clean in flavour and deeply satisfying.
Price Review: What White Chicken Chilli Costs Around the World
I priced up the four key ingredients for this white chicken chilli — 800g boneless chicken thighs, a tin of butter beans, a tin of cannellini beans and a tub of cream cheese — across the big supermarkets in late April 2026. Here's the rough cost of the core shop:
- 🇬🇧 UK (Tesco): butter beans 400g £0.49, cannellini beans 400g £0.49, chicken thigh fillets £7.10/kg (~£5.68 for 800g), Philadelphia 280g £3.25 (£2.25 with Clubcard) → about £9.90 total, or under £9 with Clubcard.
- 🇺🇸 USA (Walmart): Bush's butter beans 16 oz $1.28, Great Value cannellini 15.5 oz ~$0.86, Freshness Guaranteed boneless skinless thighs $3.72/lb (~$6.55 for 1¾ lb), Philadelphia 8 oz block $2.98–$3.97 → about $11.70 for the whole lot, the cheapest of the four countries.
- 🇮🇪 Ireland (Tesco): butter beans 400g ~€0.75, cannellini beans 400g €0.75, Irish boneless chicken thighs 800g €8.99, Philadelphia 165g €2.65 (€2 with Clubcard), or Tesco Finest Irish Cream Cheese 180g at €2.49 → around €13 total, with Aldi the cheaper option for the beans at €0.69 a tin.
- 🇦🇺 Australia (Woolworths): Annalisa butter beans 400g A$1.90, Annalisa cannellini 400g A$1.90, RSPCA-approved chicken thigh fillets ~A$13/kg (~A$10.40 for 800g), Philadelphia Original Block 250g around A$6 → about A$20 total, with Aldi's Broad Oak Farms thighs at A$12.99/kg shaving a little off.
Instructions to cook White Chicken Chilli
Start by prepping all your ingredients before you turn on the hob. Cut the chicken thighs into bite-sized pieces, slice the onion and padron peppers thinly, and mince the garlic. Heat a splash of vegetable oil in a large heavy pot over medium-high heat, then sear the chicken pieces for 3–4 minutes until lightly golden on the outside. Lift the chicken out and set it aside on a plate – it will finish cooking later.
- In the same pot, add the sliced onion and padron peppers and cook for 5–6 minutes until soft and fragrant. Stir in the minced garlic and cook for a further 2 minutes, just until you can smell it. Tip in the drained and rinsed cannellini beans and butter beans and stir to coat them in the warm oil.
- Sprinkle in the smoked paprika, cumin, dried parsley and oregano. Stir gently and let everything mingle for a couple of minutes, just until the beans are heated through and the spices coat them evenly.
- Drop the cream cheese and the knob of butter on top of the beans. Stir slowly as they melt to form a smooth, creamy base – this is the moment your white chicken chilli starts to look like itself.
- Return the seared chicken to the pot along with any resting juices. Pour in a splash of water, just enough to help the cream cheese loosen into a silky sauce. Season with salt, black pepper and chipotle chilli flakes, then tuck in the whole padron peppers. Cover the pot and let it simmer on low heat for 30–40 minutes until the chicken is tender and the flavours have come together.
Pro tip: Use a pot with a tight-fitting lid to keep all that delicious moisture locked in while it cooks. This recipe can be also made in slow cooker or multi cooker, instructions would be same - sear chicken, fry veggies, add beans continue as above.
How to Serve and Store White Chicken Chilli
I love serving this creamy white chicken chilli over a scoop of fluffy white rice, which soaks up the rich sauce beautifully. It also works well with crusty bread, soft flour tortillas, or a baked potato if you fancy something heartier. A scatter of fresh coriander on top and a wedge of lime brighten everything up, and a small spoon of soured cream is lovely for anyone who likes things extra rich.
Leftover white chicken chilli keeps well in the fridge for up to 3 days in an airtight container, and the flavour actually deepens overnight. To freeze, let it cool completely, then portion it into freezer-safe containers and store for up to 2 months. When reheating, warm it slowly on the hob with a small splash of water or milk to bring the creamy texture back to life. I'd avoid boiling it hard once the cream cheese is in, as that can split the sauce.
More Recipes You'll Love
If you enjoyed this white chicken chilli, here are a few more comforting one pot dinners worth trying next.
A red, tomato-rich version of chilli for nights when you want something heartier - my Turkey Chilli Recipe is a leaner take on classic chilli with a bold, well-spiced sauce.
For something different from the Caucasus region - my Ojakhuri Georgian Meat Stew Recipe is a rustic, garlicky pork and potato dish with deep, savoury flavours.
Another creamy chicken stew worth bookmarking - my Cajun Chicken Stew Recipe brings a punchy southern spice mix to tender braised chicken in a rich gravy.
For a brighter, fresher chicken dinner - my Chicken Leg Quarters Recipe with Fresh Mint and Orange Marinade is a citrusy, herby roasted chicken that feels like a gentle change of pace.
If tomato stews are your thing - my Chakhokhbili Recipe – Georgian Chicken Stew in Rich Tomato Sauce is a bright, fragrant dish full of fresh herbs, peppers and tender chicken.
Top Tips for the Best White Chicken Chilli
- Bring your cream cheese to room temperature. Cold cream cheese fights the heat and tends to clump rather than melt smoothly. Sit the block out on the counter for 30 minutes before you start cooking, or cut it into smaller pieces so it softens faster. Once it hits the warm beans, it will melt easily into a silky sauce. This single change makes the biggest difference to the final texture.
- Sear the chicken in batches if you need to. Crowding the pan steams the chicken instead of giving it that lovely golden colour, which costs you a lot of flavour. If your pot isn't huge, sear the thigh pieces in two goes and rest them on a plate in between. Those golden bits left in the pan are gold for the sauce later. Take an extra five minutes here and the whole pot will taste deeper.
- Don't skip rinsing the beans. The thick liquid in tinned beans is salty and a bit cloudy, and it can throw off the clean flavour of this white chicken chilli. Drain both cans, then run them under cold water for about 30 seconds until the water runs clear. This also helps the beans hold their shape better in the sauce. It's a small step that gives you a much fresher result.
- Adjust the heat to suit your table. Padron peppers are mostly mild, but every now and then a hot one slips in, which is part of their charm. If you're cooking for kids or anyone heat-shy, taste before you add the chipotle flakes and start with just a quarter teaspoon. For spice lovers, a chopped fresh green chilli stirred in with the onions adds a nice kick. The base recipe is gentle enough that you can scale up or down without losing the creamy character.
- Use a heavy-bottomed pot. A thin pan heats unevenly and the cream cheese can catch and scorch on the base, which gives the whole pot a slightly bitter edge. A cast iron casserole, an enamel Dutch oven, or any thick-walled saucepan works well. The heavier the base, the more gently the chilli simmers, which is exactly what you want for tender chicken. It also keeps the sauce from reducing too quickly.
- Don't let it boil hard once the cream cheese is in. Once the cream cheese has melted into the sauce, you want a slow, lazy simmer rather than a rolling boil. High heat can split the dairy and leave the sauce looking grainy instead of velvety. Keep the lid mostly on and check it every ten minutes or so. Low and slow is the way every time with this dish.
- Use both kinds of beans. Cannellini beans soften and break down slightly, helping to thicken the sauce, while butter beans stay creamy and whole, giving you something to bite into. The mix of textures is what makes this white chicken chilli feel hearty rather than thin or one-note. If you can only find one or the other, use double of what you have, but two types is best. Haricot or great northern beans also work as substitutes.
- Make it ahead for better flavour. Like most stews and chillies, this one tastes even better the next day. The spices mellow, the cream cheese settles into the beans, and the chicken soaks up the sauce. Cook it the night before and gently reheat it for an easy weeknight dinner. It's also great for meal prep in glass containers for lunches.
- Taste before you finish with salt. The cream cheese and butter both contain salt, so seasoning heavily at the start can leave the pot tasting flat and salty by the end. Add half the salt early on, then taste once everything has simmered together and adjust before serving. A squeeze of fresh lime at the table can stand in for extra salt and give the dish a fresh lift. Trust your taste buds here.
White Chicken Chilli FAQ
Can I use chicken breast instead of thighs?
Yes, you can absolutely use boneless chicken breast for this white chicken chilli, though the result will be slightly leaner and less juicy. Cut the breast into bite-sized pieces and reduce the simmering time to about 20 minutes so it doesn't dry out. Thighs are forgiving and stay tender during a long cook, while breast benefits from a shorter, gentler simmer.
Do I really not need chicken stock?
This recipe is built around skipping the stock on purpose, and it works because the cream cheese, butter and bean liquid create a rich, savoury base on their own. Adding stock would dilute the creamy texture and pull the dish away from its mellow, dairy-led flavour. If you prefer a soupier chilli, add a splash of stock or water at the end, but honestly, the recipe doesn't need it.
Can I use a different cream cheese?
Full-fat plain cream cheese gives the smoothest, richest result, but reduced-fat versions also work well. Avoid flavoured varieties like garlic and herb, as those will throw off the seasoning balance of the dish. If you want a slightly tangier note, a couple of spoons of soured cream stirred in at the end is a lovely finishing touch.
What can I use if I can't find padron peppers?
Padron peppers are mild, slightly sweet Spanish peppers and they're not always easy to track down in UK supermarkets. Shishito peppers are the closest swap and behave almost identically in cooking. If neither is available, use a regular green bell pepper sliced thin – the flavour is a bit different but still works well in white chicken chilli.
Is this white chicken chilli spicy?
This recipe is mild by design, with most of the warmth coming from the smoked paprika and just half a teaspoon of chipotle flakes. Padron peppers themselves are usually gentle, though a small percentage of them surprise you with heat, which is part of the fun. If you want more spice, add extra chipotle flakes, a chopped fresh chilli, or a few dashes of hot sauce at the table.
Can I make this in a slow cooker?
Yes, with a small adjustment. Sear the chicken and sauté the onions, peppers and garlic in a pan first, then transfer everything to the slow cooker with the beans and spices. Cook on low for 4–5 hours, then stir in the cream cheese and butter during the last 30 minutes so the dairy doesn't break.
How do I thicken the sauce if it's too thin?
The sauce naturally thickens as it simmers and the cream cheese works its way through the beans. If it still feels thin, lift the lid for the last 10 minutes of cooking to let some of the moisture cook off. You can also mash a small handful of the beans against the side of the pot and stir them back in, which thickens it without changing the flavour.
What's the difference between white chicken chilli and regular chilli?
Traditional chilli is built on tomatoes, red kidney beans and beef or pork, while white chicken chilli uses chicken, white beans and a creamy, dairy-based sauce instead of tomatoes. The flavour is milder and more comforting, with smoky and herbal notes leading rather than tomato richness. It's a lovely option when you want a chilli that's a bit lighter and creamier on the table.
Related
Looking for other recipes like this? Try these:
- Easy Pantry Staples Chicken Wings (Crispy Oven-Baked Recipe)
- Crispy Peppercorn Coriander Chicken Wings Recipe
- Roasted Vegetables and Halloumi Recipe
- Easy Baked Pollock Recipe with Garlic Butter and Lemon
Pairing
These are my favorite dishes to serve with White Chicken Chilli:
- The Best Creamy Parsnip Mash Recipe
- How to Make Carrot and Turnip Mash - Easy Recipe
- Roasted Beet Salad Recipe
- Melting Sweet Potatoes Recipe
White Chicken Chilli Recipe
White chicken chilli is a creamy, mild one pot stew with tender chicken thighs, butter beans, cannellini beans and padron peppers in a silky cream cheese sauce. It's a no-stock, family-friendly dinner that's ready in just over an hour with very little washing up. Serve over fluffy rice with fresh coriander for a comforting weeknight meal.
Ingredients
- 800g chicken thighs, boneless and skinless
- 1 can cannellini beans, drained and rinsed
- 800g (1¾ lb) boneless skinless chicken thighs
- 1 tin (400g / 14 oz) cannellini beans, drained and rinsed
- 1 tin (400g / 14 oz) butter beans, drained and rinsed
- 200g (7 oz) cream cheese, at room temperature
- 30g (2 tbsp) butter
- 1 large onion, thinly sliced
- 5–6 garlic cloves, minced
- 4–5 green padron peppers, sliced, plus 3–4 whole for stewing
- Vegetable oil for frying
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- ½ teaspoon chipotle chilli flakes
- 60ml (¼ cup) water, or as needed
- Salt and a pinch of black pepper
Instructions
- Cut chicken into bite-sized pieces. Thinly slice onion and padron peppers, and mince garlic.
In a large pot, heat oil and sear chicken for 3-4 mins. Remove and set aside. - Cook onions and padron peppers for 5-6 mins, then add garlic. Add drained and rinsed beans.
- Stir in smoked paprika, cumin, parsley, oregano. Cook until beans are heated through.
- Add cream cheese and butter. Let melt.
- Return chicken, add splash of water, chipotle flakes, and whole padron peppers.
- Cover and simmer on low for 30-40 mins. Serve hot with toppings.
