Description

This White Bean Roasted Red Pepper Chicken is a hearty and flavorful stew combining tender shredded chicken, creamy navy beans, and sweet roasted red peppers simmered with aromatic vegetables and savory spices. It’s a comforting one-pot meal perfect for a nutritious lunch or dinner, offering a delightful blend of smoky paprika, thyme, and a hint of heat from crushed red pepper flakes, finished with fresh parsley and Parmesan cheese for added depth.

Ingredients

Scale

Protein and Vegetables

2 cups cooked, shredded chicken (approximately 2 cooked chicken breasts)
2 cans (15 oz each) navy beans, drained and rinsed
1 jar (12 oz) roasted red peppers, drained and sliced
1 small yellow onion, finely chopped
1 celery stalk, finely diced
2 cloves garlic, minced

Liquids and Oils

2 cups low-sodium chicken broth
1 tablespoon olive oil

Seasonings

1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon kosher salt, adjust to taste
¼ teaspoon crushed red pepper flakes (optional)

Garnishes

2 tablespoons fresh parsley, chopped
Grated Parmesan cheese, for serving

Instructions

Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and diced celery, sautéing for 3 to 4 minutes until the vegetables soften and become fragrant.
Add garlic: Stir in the minced garlic and cook for about 1 minute until the garlic is fragrant but not browned, enhancing the stew’s aromatic base.
Combine main ingredients and seasonings: Add the shredded chicken, drained navy beans, and sliced roasted red peppers to the pot. Sprinkle in the smoked paprika, dried thyme, ground black pepper, kosher salt, and crushed red pepper flakes if using. Stir well to mix all the ingredients evenly with the seasonings.
Add broth and simmer: Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer over medium heat, allowing the flavors to integrate.
Cook to meld flavors: Reduce the heat to low and cook the stew uncovered for 20 minutes. Stir occasionally to prevent sticking and help the stew thicken slightly, blending the flavors beautifully.
Adjust seasoning and serve: Taste the stew and adjust the seasoning as needed with additional salt or pepper. Serve hot, garnished with fresh chopped parsley and sprinkled with grated Parmesan cheese for an extra burst of flavor.

Notes

For a spicier dish, increase the crushed red pepper flakes or add a dash of cayenne pepper.
This stew can be made ahead and stored in the refrigerator for up to 3 days; flavors deepen over time.
Substitute navy beans with cannellini or great northern beans for a similar texture and taste.
Use freshly cooked shredded chicken for the best texture, or rotisserie chicken for convenience.
For a dairy-free version, omit the Parmesan cheese or use a vegan alternative.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Keywords: white bean chicken stew, roasted red pepper chicken recipe, healthy chicken stew, navy beans chicken, one-pot chicken recipe