is a quick and flavorful chicken dinner that can be ready in about one hour.
If you like my Chicken Murphy Recipe, you are going to love this chicken giambotta recipe. It’s made with 10 fresh ingredients on top of the stove, and is practically a meal all by itself.
Traditional giambotta is an Italian stew made with summer vegetables. As with most stew recipes, there are many variations, this giambotta recipe contains chicken and a little bit of Italian sausage in addition to vegetables.
- It’s a quick recipe! This chicken dinner can be on your dinner table within one hour.
- It’s made with only 10 wholesome ingredients.
- This recipe is great for meal prep, it can easily be prepped and even made ahead of time.
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Italian sausage (¼ pound or 1 link)
Boneless chicken breasts (½ pound)
Olive oil (1 tablespoon)
Red or yellow potatoes ( 1 to 1 ½ pounds)
Bell Peppers (any combination of 2 red, green, yellow or orange)
Onion (1 small)
Garlic (1 to 2 cloves)
White wine or chicken broth (¾ cup)
Here is How to Make Chicken Giambotta
Cook the sausage over medium heat in a skillet, while the sausage is cooking break it into small pieces.. Remove the sausage crumbles once they are cooked and set them aside.
Add the chicken and garlic to the skillet and cook them until the chicken begins to brown. Remove the chicken from the skillet and cut it into bite-sized pieces and add it back to the skillet along with the sausage. Stir in ¼ of the wine and cook for a few minutes. Remove the chicken and sausage from the pan and set them aside.
Note: I find it easier to cut the chicken after it has been cooked. You can cut it before cooking it if that is your preference.
Wipe out the skillet and heat a tablespoon of olive oil; add the potatoes and cook them until they start to turn golden brown on the outside.
TIP! To speed up the process you can cook the potatoes in a separate skillet at the same time that you are cooking the meat.
Add the peppers and onions and continue to cook them until the peppers and onions begin to turn soft (about 5 minutes longer).
Add the chicken and sausage back to the skillet. Pour in the remaining wine or broth and add a bay leaf. Reduce the heat to low and simmer for 10 to 15 minutes. Stir in the fresh basil and serve.
Ingredient Notes & Substitutions
Sausage is added for the flavor, you can use chicken, turkey or pork sausage to this recipe, or you can leave it out.
Chicken – Boneless chicken thighs or boneless pork chops can be used in place of the chicken breasts.
Fresh garlic can be substituted with ⅛ teaspoon of garlic powder per clove of garlic.
Vegetables – Any combination of summer vegetables can be used in this recipe. Try adding: zucchini, eggplant, or artichokes.
Add Spice – Sprinkle a teaspoon or two of hot pepper flakes just before serving your giambotta or add ¼ to ½ cup roughly chopped cherry peppers.
Chicken giambotta is almost a meal in itself with the peppers and potatoes, we like to serve it with a salad like this spinach salad or kale caesar salad and a loaf of crusty bread.
Meal Prep and Make-Ahead Instructions
Meal Prep – Prepare the vegetables up to three days ahead of time: Cut them and store them in separate containers in the refrigerator and cook the meat on the day that you plan to serve your giamobtta.
Make Ahead – Cook the sausage and chicken in the same pan and store them together in the refrigerator for up to three days. Cook the veggies and store them in a separate container in the refrigerator. When it’s time to serve dinner, heat the meat in a pan, add the vegetables and wine or broth and simmer until everything is heated through.
Store leftover chicken giambotta in the refrigerator for three to four days.
Reheat leftovers in a skillet on top of the stove and serve it as is or stuff it into a roll for a hearty sandwich.
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- ¼ pound Italian sausage (link or loose)
- ¾ pound boneless chicken breasts
- 1 tablespoon olive oil
- 1 to 1 ½ pounds red or yellow potatoes (about 3 potatoes)
- 2 bell peppers cut into strips
- 1 small onion cut into strips
- 1 to 2 cloves garlic
- ¾ cup white wine or chicken broth
- 1 bay leaf
- 1 tablespoon chopped fresh basil
- Prepare the vegetables: slice the peppers and onions, cut the potatoes into chunks about one inch in size, and chop the garlic.
- Cook the sausage over medium heat in a skillet while it is cooking, break it into crumbles. (if the sausage is lean add a little bit of olive oil to the skillet to avoid sticking).
- Once the sausage has cooked through, remove it from the skillet and set it aside.
- Add the boneless chicken breasts to the skillet and cook them until they become golden on the bottom. flip them over and add the garlic. Cook until the chicken becomes golden on the other side.
- Remove the chicken from the pan, cut it into chunks.
- Add the chicken and sausage back to the skillet and pour in ¼ of the wine or broth and cook until most of the liquid evaporates. Remove the meat from the skillet and set it aside.
- Add one tablespoon of olive oil to the skillet and cook the potatoes until they are soft on the inside and slightly crispy on the outside (about 15 to 20 minutes)
- Add the peppers and onions to the potatoes and cook them for 5 minutes.
- Add the chicken and sausage mixture back to the skillet with the potatoes and peppers, stir in the remaining wine or broth reduce the heat to low and simmer for 15 minutes longer.
- Turn the heat off, remove the bay leaf - stir in the fresh basil and serve.
- To save some time, cook the potatoes in a separate skillet while you are cooking the meat.