Chicken Recipes

Whether it’s cold and brisk outside or you’ve just got the AC set nice and low, if you’re looking for a dish that will warm you up and satisfy every appetite, our chicken & mushroom white bean chili recipe is the cozy meal your menu is craving! Why We Love This Chicken Thigh Recipe A true one-dish-wonder (or, in this case, one-Dutch-oven-wonder), this recipe is as easy to make as it is to clean up after! Don’t let the prep simplicity fool you, this dish is filled to the brim with the complex comfort-meal flavors you crave. From rich dark meat chicken enhanced with a host of delicious seasonings and a delicious variety of beans and veggies to a flavor-packed garnish of crunchy corn chips, ooey-gooey cheese, mild onions, tangy sour cream, and warm chili powder, each bite will taste like a warm hug. Tools You’ll Need Before You Start 1 Medium-Sized Bowl 1 Large Dutch Oven 2 Forks Whisk Meat Thermometer How to Make Chicken & Mushroom White Bean Chili A chili recipe this indulgent calls for the most indulgent of all chicken: Omaha Steaks Air-Chilled Boneless Skinless Chicken Thighs. Featuring dark meat that delivers a more flavorful, juicier experience than white meat, this longtime favorite elevates any recipe. These versatile thighs are slowly cooled with air instead of water to maximize their tenderness and flavor and de-skinned and -boned by our master butchers, leaving only the succulent meat for you to enjoy. The end-result guarantees a dining experience you’ll never forget. 1. Prep Some Chicken That’s Anything But “Little” Start by thawing your succulent Omaha Steaks Air-Chilled Boneless Skinless Chicken Thighs overnight in the refrigerator, then remove them and pat dry with paper towels on all sides. Next, place your chicken in a medium-sized bowl and add your grapeseed oil, 1 teaspoon of clean-tasting kosher salt, 1 teaspoon of piney black pepper, and the sweet and peppery paprika and mix until everything is well incorporated before allowing it to stand at room temperature for 10 minutes. Now it’s time to add your olive oil to a large Dutch oven and bring it to medium-high heat. Add your perfectly seasoned chicken and cook for 3 to 4 minutes on one side until it’s a glorious golden brown, then flip the thighs and cook for another 3 minutes or until fully cooked to 165 degrees Fahrenheit as per a meat thermometer. Then remove the cooked chicken from the Dutch oven and place it aside while you move on to the next step. 2. Button Up, It’s About to Get Chili Now that your rich chicken thighs are impeccably seasoned and perfectly cooked, it’s time to build the rest of this chili dish! First, start by adding your mild yellow onions, earthy mushrooms, leafy celery, sweet red bell pepper, pungent garlic, and spicy jalapeño to the Dutch oven, and then sauté it all until it’s tender and caramelized, which should only take about 90 seconds. Next, add your hot chipotle pepper, velvety adobo sauce, thick tomato paste, warm chili powder, nutty cumin, and savory garlic powder and sauté for about 45 seconds before adding your light and crisp lager beer and cooking it all down until it’s 1/2 in volume. This should take between 90 seconds and 2 minutes in total. Finally, add your complex chicken stock, slightly-sweet crushed tomatoes, umami-packed Worcestershire sauce, and remaining teaspoons of kosher salt and black pepper, and then bring it all to a boil. While bringing to a boil, maximize your time by shredding your cooked chicken thighs with two forks. 3. Bring It All Together You’re finally read to create chili greatness! Once your chicken stock mixture has come to a boil, add your shredded chicken, place the lid on the Dutch oven, reduce the heat to medium-low, and cook for 10 minutes. Next, remove the lid, add your mild and nutty drained navy beans, and then cook for 20 more minutes. Finally, remove the lid once more and season your chili to taste with salt and pepper. 4. Plating Time! After all your hard work, it’s time to enjoy the fruits of your labor! To truly get the best chili experience possible, you’ll want to plate and garnish it properly. First, spoon your chili into a bowl, then top it with your favorite gooey shredded cheese, beefy FRITOS® Chili Cheese Flavored Corn Chips, mild green onion, and a dollop of acidic sour cream, then lightly dust a pinch of warm and earthy chili powder over the sour cream and dig in! Chicken & Mushroom White Bean Chili A flavorful and cozy chicken chili recipe Chicken & Mushroom White Bean Chili4 5 oz. Omaha Steaks Air-Chilled Boneless Skinless Chicken Thighs32 oz. chicken stock32 oz. canned navy beans12 oz. lager beer6 oz. portabella caps, cleaned, small diced1/2 cup celery stalk, small diced1/2 cup crushed tomatoes1 large red bell pepper, small diced1 cup yellow onion, small diced3 garlic cloves, thinly sliced1 large jalapeño, minced1 large chipotle pepper, canned plus 1 tablespoon adobo sauce from can1 tablespoon tomato paste1/4 cup olive oil3 tablespoons grapeseed oil2 teaspoons kosher salt, divided2 teaspoons black pepper, divided1/2 teaspoon smoked paprika2 1/2 tablespoons chili powder1 teaspoon cumin1 teaspoon onion powder1 teaspoon Worcestershire sauceSaltPepperGarnishFRITOS® Chili Cheese Flavored Corn Chips1 cup green onions, minced1 cup shredded cheddar cheese, or preferred cheese1 cup sour creamChili powder, for dustingInstructions Chicken & Mushroom White Bean ChiliThaw chicken thighs overnight in refrigerator, remove from refrigerator, and pat dry with paper towels on all sides.Place chicken thighs in medium-sized bowl, add grapeseed oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and paprika and mix until well incorporated; allow to stand at room temperature for 10 minutes.Add olive oil to large Dutch oven and bring to medium-high heat; cook chicken thighs 3 to 4 minutes on one side until golden brown, flip, and cook another 3 minutes or until fully cooked; remove from Dutch oven and place cooked chicken aside.Add onions, mushrooms, celery, red bell pepper, garlic, and jalapeño and sauté until tender and caramelized; about 90 seconds.Add chipotle pepper, adobo sauce, tomato paste, chili powder, cumin, and garlic powder and sauté about 45 seconds.Add lager beer and cook down until 1/2 in volume; about 90 seconds to 2 minutes.Add chicken stock, crushed tomatoes, Worcestershire sauce, 1 teaspoon kosher salt, and 1 teaspoon black pepper and bring to a boil. While bringing to a boil, shred cooked chicken thighs with two forks.Once chicken stock mixture comes to a boil, add shredded chicken, cover with lid, reduce heat to medium-low, and cook for 10 minutes.Remove lid, add drained navy beans, and cook for 20 more minutes.Remove lid and season chili to taste with salt and pepper.GarnishTo plate, place chili in bowl and top with shredded cheese, corn chips, green onion, and a dollop of sour cream, then lightly dust a pinch of chili powder over sour cream. SoupAmericanChicken Chili More Like This Make mealtime delicious and easy to prepare when you order premium chicken from Omaha Steaks! Try this delicious one-pan comfort food recipe. This chicken pot pie pockets recipe is the comfort food meal you've been searching for. Shop steaks by cut, texture, flavor — whatever you prefer! We’ve got something for everyone.

Chicken Recipes

Featured Chicken Recipes

Chicken & Mushroom White Bean Chili Recipe

Chicken Pot Pie Pockets Recipe

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Sun-Dried Tomato Penne alla Vodka with Chicken

Moroccan-Spiced Spatchcock Chicken with Dried Cherry Tabbouleh Salad

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Featured Chicken Recipes

Chicken & Mushroom White Bean Chili Recipe

Chicken Pot Pie Pockets Recipe

Creamy Chicken, Potato, and Green Bean Skillet Recipe

Sun-Dried Tomato Penne alla Vodka with Chicken

Moroccan-Spiced Spatchcock Chicken with Dried Cherry Tabbouleh Salad

Garlic Parmesan Chicken Wings with Jalapeño Ranch Dressing

What’s On Our Board