Print

Creamy Three Bean Chicken Stew Recipe

Print Recipe

★★★★★

4.6 from 616 reviews

This Creamy Three Bean Chicken Stew is a hearty and flavorful dish featuring tender chicken breasts and thighs simmered with a trio of beans, fresh vegetables, aromatic herbs, and finished with a touch of cream for a luscious texture. Perfect for a comforting meal, it’s loaded with protein and fiber, balanced with a blend of spices and fresh ingredients that make it an irresistible stew for any season.

Ingredients

Scale

Meat and Bacon

  • 2 strips bacon
  • 1.5 lbs boneless, skinless chicken breasts, thighs, or a combination, cut into small pieces

Vegetables and Aromatics

  • 2 cups onion, medium dice (about 1 medium onion)
  • 1 cup carrots, medium dice (about 2 medium carrots)
  • 1 cup celery, ¼” sliced (about 3 celery sticks)
  • 1 clove garlic, minced
  • 1 can (15 oz) petite diced tomatoes, undrained
  • 1 cup fresh baby spinach leaves
  • Parsley for garnish (optional)

Beans

  • 1 can (19 oz) cannellini beans, divided
  • 1 can (16 oz) garbanzo beans (chickpeas)
  • 1 can (16 oz) red kidney beans

Liquids

  • 2/3 cup chicken stock (for blending with bacon and beans)
  • 6 cups chicken stock (for stew)
  • ⅓ cup dry white wine
  • ⅔ cup heavy cream

Seasonings and Herbs

  • 2 tablespoon vegetable oil
  • 1 tablespoon tomato paste
  • 1 tablespoon + 1 teaspoon kosher salt
  • 2 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon black pepper
  • ¼ teaspoon ground allspice
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried marjoram

Instructions

  1. Cook the bacon: In a large sauté pan, cook the bacon strips over medium heat until crispy. Remove the bacon to a plate lined with paper towels to drain the excess fat, then roughly chop the bacon into smaller pieces.
  2. Brown the chicken: Using the same pan, add some vegetable oil if needed to supplement the bacon fat. Add the cut chicken pieces over medium-high heat and cook in batches to brown all sides. Once browned, transfer the chicken to a large bowl.
  3. Sauté vegetables: Add remaining oil to the pan if necessary. Add diced onions, carrots, and sliced celery to the pan. Cook, stirring often, until the vegetables soften, about 6-8 minutes. Then add tomato paste and minced garlic, stirring for 30 seconds to combine.
  4. Deglaze the pan: Pour in the dry white wine to deglaze the pan, scraping the bottom with a wooden spoon to lift any browned bits, which adds flavor. After deglazing, transfer the entire vegetable mixture into the bowl with the browned chicken.
  5. Prepare the beans: Drain and rinse all canned beans thoroughly. Set aside the cannellini beans separately. Measure out 8 ounces (approximately 1 cup) of cannellini beans and place them in a blender along with the chopped cooked bacon. Add 2/3 cup chicken stock and blend thoroughly until smooth.
  6. Combine and simmer: In a large 8-quart stock pot or Dutch oven, add the chicken and vegetable mixture, the blended cannellini and bacon mixture, the remaining whole beans (remaining cannellini, garbanzo, and kidney beans), the chicken stock, petite diced tomatoes (with liquid), and all the herbs and spices including kosher salt, oregano, rosemary, black pepper, allspice, cayenne pepper, and dried marjoram. Bring to a boil uncovered over medium-high heat.
  7. Simmer the stew: Once boiling, reduce the heat to a simmer. Let the stew cook gently for 30 minutes, uncovered, allowing flavors to meld and the chicken to become tender.
  8. Add cream and finish cooking: Stir in the heavy cream and the fresh baby spinach leaves. Continue to simmer the stew gently for another 15 minutes to integrate the cream and wilt the spinach.
  9. Season and serve: Taste the stew and adjust seasoning with additional salt if needed. Garnish with fresh parsley if desired. Serve hot with toasted bread or garlic bread for a full, satisfying meal.

Notes

  • You can use chicken breasts, thighs, or a combination; thighs will yield a juicier stew.
  • Blending a portion of the beans with bacon adds creaminess and depth of flavor without extra dairy.
  • Use fresh herbs for best results, but dried herbs can be substituted in a pinch.
  • Adjust the cayenne pepper quantity to control the heat level of the stew.
  • Leftovers keep well and often taste better the next day after flavors have melded further.
  • Serve with crusty bread to soak up the delicious sauce.

Keywords: chicken stew, creamy chicken stew, three bean stew, hearty chicken recipe, comfort food, chicken and beans, one pot stew

Find it online: https://tastybella.com/creamy-three-bean-chicken-stew-recipe/