White Bean Roasted Pepper Chicken (Printable)

A savory stew blending tender white beans, shredded chicken, and roasted red peppers in a rich broth.

# What You’ll Need:

→ Proteins

01 - 2 cups cooked, shredded chicken (approximately 2 cooked 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

# How To Make It:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and celery; cook 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 to incorporate 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, allowing flavors to blend and stew to thicken slightly.
06 - Taste the stew and adjust salt and pepper as needed.
07 - Ladle into bowls and garnish with chopped parsley and grated Parmesan cheese, if desired.

# Expert Advice:

01 -
  • It tastes like youve been simmering it all day but comes together in under an hour, perfect for weeknights when youre tired.
  • The combination of smoky paprika and sweet roasted peppers creates a flavor depth that feels restaurant-quality without any fancy technique.
  • You can use rotisserie chicken or meal prep chicken, making it incredibly flexible and forgiving.
  • It reheats beautifully, so leftovers actually taste better the next day once the flavors settle in.
02 -
  • Rinse the canned beans thoroughly under cold water to remove the starchy liquid, or the stew will taste tinny and too salty.
  • Dont rush the simmering step, those 20 minutes allow the flavors to deepen and the broth to thicken naturally without any flour or cornstarch.
  • If the stew looks too thick, add a splash more broth or water, if its too thin, let it simmer uncovered a few minutes longer.
03 -
  • Use rotisserie chicken to save time and add extra flavor from the seasoned skin and drippings.
  • Toast the smoked paprika in the oil for 30 seconds before adding the vegetables to unlock even more depth and aroma.
  • Always taste before serving and adjust the seasoning, canned beans and broth vary in saltiness, so your palate is the best guide.
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