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Reduce the heat to medium, add the onion and bell pepper and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic and red pepper flakes and cook, stirring, until the garlic is soft and fragrant, about 2 minutes. Pour in the chicken broth and wine and stir with a wooden spoon to scrap up any browned bits that may have formed on the bottom of the pan. Add the tomatoes and beans and bring the mixture to a simmer.
Return the chicken to the skillet and nestle into the tomatoes and beans. Increase the heat to medium-low and simmer until the chicken is fully cooked and the tomato and beans are nice and saucy, about 15 minutes more. Serve the chicken over the white beans and tomatoes and sprinkle with the parsley.