White Bean Roasted Pepper Chicken (Printable)

Savory stew featuring white beans, shredded chicken, and roasted red peppers in a flavorful broth.

# What you'll 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 - 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

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 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 - Add shredded chicken, drained navy beans, sliced roasted red peppers, smoked paprika, dried thyme, black pepper, kosher salt, and crushed red pepper flakes if using. Stir to fully incorporate.
04 - Pour in the chicken broth and bring to a gentle simmer over medium heat.
05 - Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally until the stew thickens and flavors meld.
06 - Taste the stew and adjust salt and spices as needed.
07 - Ladle into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired.

# Expert suggestions:

01 -
  • It comes together in under 45 minutes but tastes like you've been simmering it all day.
  • One pot means minimal cleanup, which honestly might be the best part of weeknight cooking.
  • The protein and fiber combo keeps you satisfied without feeling heavy or complicated.
02 -
  • Don't skip draining and rinsing the canned beans—this single step removes excess sodium and prevents a metallic aftertaste that can shadow the whole dish.
  • The stew continues to thicken as it cools, so if it looks a bit loose while simmering, that's actually perfect; leftovers the next day will be even heartier.
  • Tasting as you go matters more than following the seasoning amounts exactly, since broth brands vary wildly in saltiness and your palate knows what it wants.
03 -
  • Keep your knife work consistent when chopping the onion, celery, and garlic—uniform pieces cook at the same rate and distribute flavor more evenly throughout the pot.
  • If you're cooking for someone with dietary restrictions or allergies, always check the labels on jarred peppers and broth, as some brands sneak in unexpected ingredients or gluten.
  • A squeeze of fresh lemon juice just before serving is transformative; it brightens the earthiness of the beans and cuts through the richness of the peppers and cheese.
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