White Bean Roasted Pepper Chicken (Printer View)

Tender chicken with creamy white beans and sweet roasted peppers in a comforting stew.

# Components:

→ Proteins

01 - 2 cups cooked, shredded chicken (approximately 2 medium chicken breasts)
02 - 2 cans (15 oz each) navy beans, drained and rinsed

→ Vegetables

03 - 1 jar (12 oz) roasted red peppers, drained and sliced
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 celery stalk, finely diced

→ Liquids

07 - 2 cups low-sodium chicken broth
08 - 1 tablespoon olive oil

→ Seasonings

09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried thyme
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon kosher salt, adjust to taste
13 - ¼ teaspoon crushed red pepper flakes (optional)

→ Garnishes

14 - 2 tablespoons fresh parsley, chopped
15 - Grated Parmesan cheese for serving (optional)

# Method:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add finely chopped onion and diced celery; sauté until softened, about 3 to 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add shredded chicken, drained navy beans, sliced roasted red peppers, smoked paprika, dried thyme, ground black pepper, kosher salt, and optional crushed red pepper flakes. Stir to blend evenly.
04 - Pour in low-sodium chicken broth and bring the mixture to a gentle simmer.
05 - Reduce heat to low and cook uncovered, stirring occasionally, for 20 minutes until flavors meld and the stew thickens slightly.
06 - Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes without any fussy techniques or special equipment.
  • The protein hits you in every spoonful—beans and chicken working together to make it genuinely filling.
  • Roasted red peppers do the heavy lifting for flavor, so you don't have to coax it out.
02 -
  • Don't skip the sauté of onion and celery at the beginning—it's when the depth happens, and rushing it means missing that foundation.
  • Taste before serving and adjust seasoning; beans and peppers vary, and what works one time might need a small tweak the next.
  • If you use fresh roasted peppers instead of jarred, drain them thoroughly or your broth will be watery.
03 -
  • If your broth is heavily salted, go light on the salt initially and taste after simmering; you can always add more but you can't take it out.
  • The roasted red peppers are your shortcut to depth—jarred ones are worth every penny, and they're a pantry staple worth always having on hand.
Return