Easy Chicken with White Beans Stew Recipe
There’s nothing quite like a hearty stew on a cold day. This Easy Chicken with White Beans Stew hits all the right notes. Tender chicken, creamy beans, and smoked paprika come together in a rich, flavorful broth, with roasted red peppers adding a touch of sweetness.
It’s the kind of dish that smells like comfort as it simmers and tastes even better at the first bite. Whether you’re making it for a weeknight dinner or Sunday supper, this stew is a perfect fit.
Looking for more easy dinner ideas?
How is this recipe different?
- we used smoked paprika and marjoram, traditional Polish flavors
- we used chicken thighs instead of beef for quicker cooking and tender, juicy bites.
- we added white beans for extra creaminess and protein — no need for flour or cream to thicken.
- we added roasted red peppers
- we finished with a touch of Dijon mustard
Key Ingredients and Substitutions
Chicken Thighs – bone-in or boneless, thighs stay juicy and tender during the long simmer. They add rich flavor without drying out like chicken breasts can. You can use bone-in or skinless chicken thighs, or even drumsticks. For a lighter option, chicken breasts work, but reduce the simmering time to prevent overcooking. Bone-in thighs offer more flavor, while boneless ones make the stew easier to serve and photograph.
White beans – add a creamy texture and a subtle flavor that absorbs the smoky paprika and broth. They also make the stew hearty and filling. You can use great northern, navy, or cannellini beans. If you prefer, chickpeas or butter beans can be used for a different texture. Canned beans are convenient and quick; dried beans are creamier and richer but require soaking and cooking in advance.
Roasted Red Peppers – adds natural sweetness, vibrant color, and a subtle depth without relying on a heavy tomato base. Jarred roasted red peppers provide a convenient shortcut. For a richer flavor, roast fresh bell peppers yourself. Chop them into uniform pieces so they blend well with the chicken and beans, and add them during the simmering stage.
Other ingredients: olive oil, yellow onion, carrots, celery, garlic cloves (or garlic powder), chicken broth, bay leaf, tomato paste, and Dijon mustard.
Spices: smoked paprika, sweet paprika, marjoram, black pepper, salt.
Equipment you will need
- Large Dutch oven or heavy pot
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring spoons and cups
- Can opener
- Small bowl or ramekin
- Tongs
- Ladle
Top Tips
Brown the chicken well – take your time searing the thighs; those golden edges add a lot of flavor to the stew.
Don’t skip the spices – smoked paprika, sweet paprika, and marjoram are the core of this dish. Bloom them in the pan with the tomato paste for maximum flavor.
Use roasted red peppers – they bring sweetness and richness without overpowering the stew. Jarred ones work fine in a pinch, but roasting fresh peppers delivers the best flavor.
Simmer gently – a low, steady simmer allows the flavors to meld and keeps the chicken tender. Avoid boiling, as it can make the meat tough.
Ways to cook dry beans
Option 1: The Quick-Soak Method (about 1 hr total)
- Rinse 1 cup of dry white beans (such as cannellini, navy or Great Northern beans) and remove any debris.
- Place the beans in a pot, cover with 3 inches of water, and bring to a boil. Boil for 5 minutes, then turn off the heat and let the beans soak, covered, for 1 hour.
- Drain and rinse the beans, then add fresh water or broth. Simmer gently for 45–60 minutes until tender but not falling apart. Add salt at the end to keep the skins soft.
Option 2: No-Soak, Simmer Straight (1½–2 hrs)
If you have the time but forgot to soak:
- Rinse and pick over the beans.
- Add them to a pot with water or broth (about 4 times their volume).
- Bring to a gentle boil, then lower the heat and simmer for 1½ to 2 hours until tender. Add salt near the end of cooking, about 15 minutes before they are done.
Pro tip: Adding a small drizzle of olive oil and a bay leaf while simmering gives them a gentle flavor.
Option 3: Pressure Cooker / Instant Pot Shortcut (best for busy days)
- No need to soak! Rinse the beans.
- Add 1 cup of dry beans and 3 cups of water or broth to the pot. If you like, add a bay leaf or garlic clove.
- Cook on high pressure for 30–35 minutes, then let it naturally release for 10–15 minutes.
- Drain before adding to the stew.
How to make it
- Cut 1½ lb chicken thighs into bite-sized chunks, pat dry, and lightly season with ½ tsp salt and ¼ tsp pepper.
- Chop 1 onion, 2 carrots, and 2 celery stalks; mince 3 garlic cloves. Drain and rinse a 15 oz can of white beans. Slice 1 cup of roasted red peppers. Measure out the spices.
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat.
- In two batches, sear the chicken until golden (about 3–4 minutes per batch). Don’t crowd the pan. Transfer the browned chicken to a plate.
- Reduce the heat to medium. Add a splash more oil if needed, then sauté the chopped onion, carrot, and celery until softened, about 5–6 minutes. Add garlic and cook for 30 seconds until fragrant.
- Stir in 1½ tsp smoked paprika, 1 tsp sweet paprika, 1 tsp dried marjoram, 1 tbsp tomato paste, and 1 tsp Dijon mustard. Cook, stirring, for about 1–2 minutes to deepen the flavors of the tomato paste and spices.
- Pour in or add ½ cup of chicken broth and scrape up any brown bits from the bottom. Let this reduce for about 1–2 minutes.
- Return the chicken to the pot. Add 2 cups of chicken broth, the bay leaf, roasted red peppers, and the drained white beans. Bring to a gentle simmer, then lower the heat and cook, partially covered, for 20 minutes.
- For a thicker stew: either mash about ½ cup of the beans against the side of the pot and stir in, or whisk 1 tbsp of cornstarch with 2 tbsp cold water and stir into the stew. Cook for 1–2 minutes until it slightly thickens.
- Taste and adjust with salt and pepper. If it needs a boost, add a small squeeze of lemon juice or 1 tsp vinegar.
- Sprinkle with chopped fresh parsley or thyme leaves. Serve with rye bread, crusty bread, mashed potatoes, or steamed dumplings. A small dollop of sour cream or a squeeze of lime juice is optional.
Best ways to enjoy
With crusty bread
Over mashed potatoes
With buttered egg noodles
Add a dollop of sour cream or a swirl of Greek yogurt
Pair it with a crispy green salad
My favorite recipes you may also like:
Storage instructions, reheating
Storage: let the stew cool completely, then store in an airtight container in the fridge for up to 4 days.
Freezing: It freezes beautifully! Pack into freezer-safe containers or bags (leave a little room for expansion) and freeze up to 3 months.
Reheating: warm gently on the stovetop over medium-low, adding a splash of broth or water if it thickens in the fridge.
For frozen: thaw overnight in the fridge before reheating, or reheat straight from frozen on low heat — just give it a stir now and then.
Easy Chicken with White Beans Stew Recipe
Equipment
- large Dutch oven or heavy pot
- wooden spoon or spatula
- Chef's knife and cutting board
- measuring cups and spoons
- can opener
- small bowl
- tongs
Ingredients
Main Ingredients
- 1 ½ lbs boneless, skinless chicken thighs cut into bite-sized chunks
- 1 tbsp olive oil
- 1 yellow onion chopped
- 2 carrots peeled and sliced into half moons
- 2 celery stalks sliced
- 3 garlic cloves minced
Spices & flavor base
- 1 ½ tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp dried marjoram
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp tomato paste
- 1 tsp Dijon mustard
Beans and add-ins
- 1 can white beans 15 oz / 425 g (cannellini or Great Northern), drained and rinsed
- 1 cup roasted red peppers sliced or chopped
- 2 cups chicken broth
- 1 bay leaf
Instructions
- Cut 1½ lb chicken thighs into bite-size chunks, pat dry, and lightly season with ½ tsp salt + ¼ tsp pepper.
- Chop 1 onion, 2 carrots, 2 celery stalks; mince 3 garlic cloves. Drain & rinse 1 (15 oz) can white beans. Slice 1 cup roasted red peppers. Measure spices.
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat.
- In 2 batches, sear chicken pieces until golden (about 3–4 minutes per batch). Don’t crowd the pan. Transfer browned chicken to a plate.
- Reduce the heat to medium. Add a splash more oil if needed and sauté the chopped onion, carrot, and celery until softened, about 5–6 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in 1½ tsp smoked paprika, 1 tsp sweet paprika, 1 tsp dried marjoram, 1 tbsp tomato paste and 1 tsp Dijon mustard. Cook, stirring, about 1–2 minutes so the tomato paste and spices deepen in flavor.
- Pour in or ½ cup chicken broth and scrape up the brown bits from the bottom. Let it reduce for about 1–2 minutes.
- Return the chicken to the pot. Add 2 cups chicken broth, the bay leaf, the roasted red peppers, and the drained white beans. Bring to a gentle simmer, then reduce heat and cook, partially covered, for 20 minutes — chicken should be tender and flavors married.
- For a thicker stew: either mash about ½ cup of the beans against the pot and stir in, or whisk 1 tbsp cornstarch with 2 tbsp cold water and stir into the simmering stew; cook 1–2 minutes until slightly thickened.
- Off the heat stir in 1 tbsp butter or a drizzle of olive oil for gloss. Taste and adjust salt/pepper. Add a small squeeze of lemon juice or 1 tsp vinegar if it needs lift.
- Sprinkle with chopped parsley or thyme leaves. Serve with rye, crusty bread, mashed potatoes, or steamed dumplings. A small dollop of sour cream is optional
Notes
Don’t skip the spices – smoked paprika, sweet paprika, and marjoram are the heart of this dish. Use roasted red peppers – they bring sweetness and richness without overpowering the stew.
Simmer gently – a low, steady simmer lets the flavors meld and keeps the chicken tender.
Nutrition
Did you make this recipe?
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Conclusion
This stew is so good, you will want a second helping.
The chicken is perfectly tender, the beans are buttery, and the paprika and roasted peppers add smoky-sweet depth.
Grab a slice of crusty bread, a spoon, and dig in.
FAQ
Can I use Rotisserie Chicken?
Yes, definitely! Rotisserie chicken is a great shortcut. Shred the meat and add it during the last 5 minutes of simmering to warm through. There is no need to brown it.
Do I have to soak dry beans?
No, not if you’re using the Instant Pot method — it’s fast and easy. If simmering on the stovetop, a quick soak (or overnight soak) helps them cook evenly and reduces cooking time.
Can I make this stew in one pot without browning the chicken?
Yes, but browning adds depth and richness. If you’re short on time, skip it; just be aware that the flavor will be a bit lighter.
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