White Bean Roasted Red Pepper Chicken (Print)

Protein-rich stew combining white beans, shredded chicken, and roasted red peppers with aromatic herbs.

# What You Need:

→ Proteins

01 - 2 cups cooked, shredded chicken (approximately 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

# Directions:

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

# Helpful Hints:

01 -
  • It comes together in less than an hour with zero fussiness, perfect for weeknight dinners when you need real food fast.
  • The combination of tender beans, juicy chicken, and sweet peppers creates a naturally balanced bowl that feels comforting without being heavy.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will make your stew cloudy and dull instead of clean-tasting and vibrant.
  • The smoked paprika is non-negotiable; it's what makes this taste like something more thoughtful than just throwing cans into a pot.
03 -
  • Taste the stew before you finish cooking—low-sodium broth tastes like nothing on its own, and you need to build the salt level gradually until it tastes right.
  • If your stew feels too thin after 20 minutes, let it cook a few minutes longer uncovered; if it's too thick, stir in a splash more broth—you control the consistency.
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