White Bean Roasted Pepper Chicken (Printable Version)

Savory stew with tender chicken, creamy white beans, and sweet roasted red peppers in a rustic blend.

# What You'll Need:

→ Proteins

01 - 2 cups cooked, shredded chicken (approx. 2 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 - 1 cup 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

# Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and 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 red pepper flakes if using. Stir well to combine.
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 stew thickens slightly.
06 - Taste and adjust seasoning as needed. Serve ladled into bowls, garnished with fresh parsley and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and uses mostly pantry staples you probably already have.
  • The roasted red peppers add a natural sweetness that balances the earthy beans and savory chicken without any extra work.
  • It's one of those dishes that tastes even better the next day, so leftovers are actually a win.
02 -
  • Don't skip draining and rinsing the beans—the canned liquid can make the stew taste tinny and throw off the texture.
  • Let the stew simmer uncovered so it thickens naturally, otherwise you'll end up with soup instead of a hearty stew.
  • If you're using rotisserie chicken, go ahead and add any crispy bits of skin for extra flavor—they'll soften and disappear into the broth.
03 -
  • Use a Dutch oven if you have one—it holds heat evenly and makes the stew taste like it simmered all day even though it didn't.
  • If the stew tastes flat at the end, a pinch of salt and a grind of fresh black pepper will usually bring it back to life.
  • Double the batch and freeze half in individual portions so you've got homemade comfort food ready whenever you need it.
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