White Bean Roasted Red Pepper Chicken (Print View)

Tender chicken, navy beans, and roasted red peppers combine in a rich, savory stew.

# Components:

→ 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

14 - 2 tablespoons fresh parsley, chopped
15 - Grated Parmesan cheese, for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and diced celery; sauté 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, roasted red peppers, smoked paprika, thyme, black pepper, salt, and crushed red pepper flakes if using. Stir thoroughly to combine.
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 flavors meld and stew thickens slightly.
06 - Taste and adjust seasoning as necessary. Serve portions garnished with parsley and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It's naturally gluten-free and loaded with protein, so you actually feel satisfied, not just full.
  • The roasted red peppers do the heavy lifting flavor-wise, so the stew tastes way more complex than the minimal prep suggests.
  • You can have it on the table in 45 minutes flat, making it perfect for weeknight cooking without the stress.
02 -
  • Don't skip rinsing the canned beans—the cloudy liquid makes the stew murky and the flavor less clean and bright.
  • Smoked paprika is worth seeking out; regular paprika won't give you that subtle depth that makes people ask what that amazing flavor is.
03 -
  • If your broth tastes underseasoned, a small pinch of smoked paprika goes a long way toward making the whole pot taste more intentional and full.
  • Buy jarred roasted peppers in glass jars if you can find them—they tend to have better texture than the plastic-packed ones.
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