Broccoli & White Bean Skillet – A Fast, Flavorful One-Pan Dinner

This Broccoli & White Bean Skillet hits that sweet spot between comfort food and weeknight practicality. It’s hearty, bright, and ready in under 30 minutes. You get tender-crisp broccoli, creamy white beans, and a garlicky lemon sauce that ties everything together.

It feels satisfying without being heavy, and the ingredients are simple and affordable. If you’re cooking for one or feeding a family, this pan-friendly dinner fits right in.

What Makes This Recipe So Good

• One pan, minimal cleanup: Everything cooks in a single skillet, so you’re not stuck washing a pile of dishes.
• Balanced and satisfying: Protein-rich beans, fiber-packed broccoli, and olive oil make a complete meal.
• Bright flavor: Lemon, garlic, and a pinch of red pepper flakes keep it lively and not bland.
• Flexible and pantry-friendly: Canned beans, frozen or fresh broccoli, and basic seasonings are all you need.
• Great as a main or side: Serve it with crusty bread, over rice, or alongside grilled protein.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for finishing
• 1 small yellow onion, finely chopped
• 3–4 cloves garlic, thinly sliced
• 1 large head broccoli, cut into bite-size florets (about 5–6 cups) or a 16-ounce bag of florets
• 1/2 cup low-sodium vegetable broth or water
• 1 (15-ounce) can cannellini beans or great northern beans, drained and rinsed
• 1 lemon (zest and juice)
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano or Italian seasoning
• Salt and freshly ground black pepper, to taste
• 2 tablespoons grated Parmesan or nutritional yeast (optional, for serving)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Warm the pan: Heat the olive oil in a large skillet over medium heat until it shimmers.
2. Sauté the aromatics: Add the onion with a pinch of salt. Cook 3–4 minutes until softened.

   Stir in the garlic and cook 30–60 seconds until fragrant. Don’t let it brown.

3. Add broccoli: Toss in the broccoli florets and stir to coat with the oil and aromatics. Season with a pinch of salt and pepper.
4. Steam to tender-crisp: Pour in the broth or water.

   Cover the skillet and cook 3–5 minutes, just until the broccoli brightens and softens but still has a bit of snap.

5. Stir in beans and seasonings: Add the white beans, red pepper flakes, oregano, lemon zest, and Dijon. Gently fold everything together. Cook uncovered for 2–3 minutes to warm the beans and let the liquid reduce slightly.
6. Finish with lemon and adjust: Squeeze in half the lemon juice, taste, and adjust salt, pepper, and lemon as needed.

   If you want it saucier, add a splash more broth; for richer flavor, swirl in another drizzle of olive oil.

7. Serve: Top with Parmesan or nutritional yeast and parsley, if using. Serve warm as-is, with toast, or over grains.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Microwave in 30-second bursts, stirring in between.
• Freeze: You can freeze it for up to 2 months, but the broccoli will soften more after thawing.

  Thaw overnight in the fridge for best texture.

Benefits of This Recipe

• Nutrient-dense: Broccoli brings vitamin C, K, and fiber. White beans add protein, iron, and more fiber.
• Budget-friendly: Canned beans and basic produce keep costs low while still feeling wholesome and complete.
• Quick and weeknight-friendly: The entire dish comes together in under 30 minutes with minimal prep.
• Flexible serving options: Works as a main, side, or meal-prep base for bowls and wraps.
• Customizable: Easy to adjust spice, lemon, and add-ins to your preference.

What Not to Do

• Don’t overcook the broccoli: Mushy florets lose their color and fresh bite. Aim for tender-crisp.
• Don’t skip seasoning layers: Salt early and at the end.

  It builds depth and makes the lemon pop.

• Don’t drown it in liquid: Add just enough broth to steam and create a light sauce. Too much makes it soupy.
• Don’t burn the garlic: It turns bitter fast. Add it after the onion softens and lower the heat if needed.
• Don’t stir the beans too aggressively: They can break apart.

  Fold gently to keep them creamy and intact.

Variations You Can Try

• Cheesy and cozy: Stir in a handful of shredded mozzarella or fontina at the end and let it melt.
• Herby twist: Add fresh basil, dill, or thyme before serving for a different flavor profile.
• Protein boost: Top with a fried egg, sautéed chicken sausage, or flaked tuna.
• Mediterranean vibe: Add sliced olives, sun-dried tomatoes, and a sprinkle of feta.
• Smoky heat: Swap red pepper flakes for smoked paprika or a pinch of chipotle powder.
• Creamy finish: Stir in a spoonful of tahini or Greek yogurt with the lemon juice for a silky sauce.
• Grain bowl: Serve over quinoa, farro, or brown rice with a drizzle of extra-virgin olive oil.

FAQ

Can I use frozen broccoli?

Yes. Don’t thaw it first. Add it straight to the pan and cook a minute longer if needed.

It may release a bit more water, so let the extra moisture cook off uncovered.

Which white beans work best?

Cannellini beans are ideal because they hold their shape and stay creamy. Great northern beans are a close second, and navy beans will work in a pinch.

How do I make it vegan or dairy-free?

It already is, as written, if you skip the Parmesan. Nutritional yeast adds a savory, cheesy note without dairy.

Can I add other vegetables?

Absolutely.

Zucchini, spinach, kale, asparagus, or peas all work. Add sturdier veggies earlier and tender greens at the end so they don’t overcook.

What if I don’t have Dijon mustard?

Use a 1/2 teaspoon of grainy mustard or a small splash of apple cider vinegar for tang. Dijon adds body and brightness, but the lemon and garlic carry the dish either way.

How do I keep the beans from getting mushy?

Rinse and drain them well, then fold them in gently near the end.

Avoid high heat once the beans are in the pan.

Is this recipe good for meal prep?

Yes. It reheats well and holds up for several days in the fridge. Keep lemon wedges on hand to freshen the flavor when reheating.

Can I make it spicier?

Increase the red pepper flakes or add a little chopped fresh chili.

A dash of hot sauce at the end also works.

Final Thoughts

This Broccoli & White Bean Skillet is the kind of recipe you’ll make on autopilot after one try. It’s fast, wholesome, and surprisingly flavorful for how little effort it takes. Keep the base the same, then tweak the herbs, heat, and toppings to match your mood.

Serve it with toast on a busy Tuesday or dress it up with feta and herbs for guests. Either way, it’s a reliable, tasty one-pan dinner you’ll come back to often.