White Bean Roasted Pepper Chicken (Printable Version)

A hearty stew featuring white beans, shredded chicken, and roasted red peppers in savory broth.

# What You'll Need:

→ Proteins

01 - 2 cups cooked, shredded chicken (about 2 chicken breasts, cooked and shredded)
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 (optional)

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

# Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and diced celery; sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add shredded chicken, navy beans, roasted red peppers, smoked paprika, dried thyme, black pepper, kosher salt, and crushed red pepper flakes if using. Stir to incorporate thoroughly.
04 - Pour in chicken broth and bring mixture to a simmer.
05 - Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until flavors meld and the stew thickens slightly.
06 - Taste and adjust seasoning if necessary. Serve garnished with chopped parsley and grated Parmesan cheese as desired.

# Expert Insights:

01 -
  • It uses what you probably already have tucked away in your pantry and fridge.
  • The beans turn creamy without any mashing or blending, thickening the broth naturally.
  • Leftovers taste even better the next day once everything has had time to sit together.
02 -
  • Rinse your canned beans well or the stew will taste tinny and the liquid will be cloudy.
  • Don't rush the simmer, those 20 minutes are when the beans soften further and the broth thickens naturally.
  • If it looks too thick, add a splash more broth, if it's too thin, let it simmer a few extra minutes uncovered.
03 -
  • If you're using homemade chicken broth, this dish will taste even richer and more deeply flavored.
  • Let it sit for 10 minutes off the heat before serving, the texture improves and the flavors settle beautifully.
  • Don't skip the parsley, it adds a fresh brightness that balances the richness of the beans and broth.
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