Chicken Bean Stew

A warm, comforting chicken Bean Stew perfect for chilly days! Tender, seasoned chicken simmered with white beans in a savory tomato broth. Simple, hearty, and packed with flavor. Serve it over Lebanese rice for the ultimate comfort food.

Lebanese Chicken Bean Stew

If you’re not yet familiar with Lebanese cuisine, chances are you don’t immediately think of it as comfort food. But beyond the vibrant mezze spreads and fresh salads, Lebanese home cooking is full of cozy, heartwarming dishes that bring people together around the table. From slow-simmered stews to fragrant rice dishes, there’s a special kind of warmth in every bite, the kind that feels like home.

This chicken bean stew is one of those humble yet deeply satisfying meals, made with simple ingredients and big, familiar flavors.

Ingredients to Make Chicken Bean Stew:

Here is a short overview of what you need, scroll below for full recipe.

This comforting white bean stew comes together with simple, budget-friendly ingredients you probably already have in your pantry. A few warm spices, canned beans, and juicy chicken turn into a cozy, flavorful meal that feels like home. It’s humble, hearty, and ready in no time. Here’s everything you’ll need:

Cannellini beans: I usually go for canned cannellini beans, they’re mild, soft, and blend perfectly with the tomato base. But honestly, you can use what you have on hand! I actually used baked beans in tomato sauce this time (it’s what I found at the store nearby). I just rinsed them really well before adding them to the stew, and they worked out great!

Chicken Breast: I slice the chicken into 1-inch pieces so it cooks quickly and stays juicy.

Extra Virgin Olive Oil: A generous drizzle adds richness and ties all the flavors together.

Onion & Garlic: The classic Lebanese flavor duo! The onion adds a touch of sweetness while the garlic brings that deep, warm aroma. You’ll find this combo in just about every Lebanese home-cooked dish.

Tomato Paste (or Sauce): A good spoonful of tomato paste gives the stew its rich color and flavor. You can also use a can of tomato sauce.

Spices: I keep it simple; black pepper, garlic powder, paprika, and a little allspice for that warm Lebanese touch.

Salt: A pinch (or two!) to bring all the flavors together.

Parsley: Freshly chopped parsley adds that final burst of color and a bright, herby flavor that lifts the whole dish.

How to Make Chicken Bean Stew:

I make this Lebanese-style white bean stew with chicken so often that my oldest son had to point out I might be overdoing it, and honestly, I don’t blame him! It’s quick, comforting, and full of flavor, so it’s become one of our family favorites.

Using canned beans and tomato paste keeps it easy, and the chicken breast cooks in just a few minutes when thinly sliced, so the whole meal comes together in less than 30 minutes. The beans soak up the tomato, garlic, and warm spices beautifully, while a sprinkle of fresh parsley at the end makes it feel just like home.

Once you try it, I have a feeling it’ll become a staple in your kitchen too! Here’s how I make it:

Slice & Season the Chicken
Slice each whole chicken breast horizontally from the thick end to the thin end into two equal pieces. Season generously with salt, black pepper, garlic powder, and allspice. Mix well to coat evenly.

Sear the chicken

Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the chicken. Cook on both sides, stirring regularly, until browned, about 5 to 7 minutes. Transfer the chicken to a plate and set it aside.

Sauté the Onions and Garlic
In the same pan, add a little more olive oil if needed. Add diced onions and cook until soft and translucent. Stir in minced garlic and cook for another minute until fragrant.

Add Tomato Paste and Water
Stir in the tomato paste and mix well. Pour in 3 cups of water, scraping the bottom of the pan to lift any browned bits. Bring to a gentle boil.

Add the Beans
Add the rinsed white beans and stir to combine. Let the stew simmer for a few minutes so the flavors blend together.

Combine and Simmer
Chop the cooked chicken into bite-sized pieces and add to the pot. Simmer for another 5 minutes to heat everything through.

Serve
Serve the chicken and bean stew over Lebanese rice.

Garnish
Top with freshly chopped parsley for a bright, fresh finish.

Storage Tips & Leftovers
This White bean stew with chicken stays fresh in the fridge for up to 4 days, and the flavors actually improve after a day or two, leftovers are always a treat! It also freezes beautifully, making it a great option for meal prep. For the best results, divide the stew into smaller portions, let it cool completely, and store in freezer-safe containers. When you’re ready to enjoy, just thaw and reheat; easy, tasty, and stress-free.

Frequently Asked Questions

1. Can I use dry beans instead of canned beans?

Yes, you can definitely use dry beans instead of canned! Soak the beans overnight in plenty of water to soften them. Drain and rinse before cooking. Simmer the soaked beans in water, they’ll need about 45–60 minutes to become tender, depending on the type of bean.

2. What type of chicken works best?
Boneless, skinless chicken thighs are ideal for tenderness and flavor, but chicken breast or bone-in pieces can also be used.

3. Can I make this stew ahead of time?
Absolutely! It tastes even better the next day as the flavors deepen. Store it in the fridge for up to 3 days.

4. How can I make it vegetarian?
Skip the chicken and use extra beans or chickpeas.

5. What can I serve it with?
Lebanese rice is the classic pairing, but it also goes great with crusty bread or a fresh salad.

Bean stew recipes you’ll love!

• Green Bean Stew
• Beef Stew with Lima Beans
• Makhlouta-15 Bean Soup

If you make this Lebanese Chicken Bean Stew recipe or have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!

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