White Bean Roasted Red Pepper Chicken (Print)

Tender chicken blends with white beans and roasted red peppers in a hearty, flavorful stew.

# Components:

→ 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 - 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

# Method:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and diced celery, sautéing 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, kosher salt, and red pepper flakes if using. Stir thoroughly to combine.
04 - Pour in low-sodium chicken broth and bring mixture to a simmer over medium heat.
05 - Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally until the stew thickens slightly and flavors meld.
06 - Taste and adjust salt and pepper levels as desired.
07 - Ladle into bowls and garnish with chopped parsley and grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It's ready in under an hour and tastes like it simmered all day.
  • The combination of tender chicken and creamy beans makes it satisfying enough to skip the side dish.
  • Naturally gluten-free and packed with protein that actually keeps you full.
02 -
  • Don't skip rinsing the canned beans; the starchy liquid makes the broth cloudy and can make the stew taste metallic.
  • The smoked paprika is what makes this stew taste restaurant-quality, so don't reduce it or skip it thinking it won't matter.
  • Navy beans break down faster than some other varieties, so if you're cooking longer than 20 minutes, they can turn mushy—stick to the time.
03 -
  • If your beans are older (canned beans don't have an expiration date but sit on shelves for years), they'll break down faster, so check them at the 15-minute mark rather than waiting the full 20.
  • Taste as you cook; the salt level matters more than you'd think, and adjusting it in stages rather than all at once keeps you from oversalting accidentally.
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