This recipe has been my secret weapon for weeknights when I’m craving something hearty but don’t want to sacrifice bold flavors. Chicken Murphy isn’t just another chicken-and-peppers dish—it’s a full-on flavor bomb, blending tender chicken thighs, spicy Italian sausage, tangy Peppadew peppers, and hearty potatoes into one saucy, satisfying skillet meal.
The best part? It all comes together in a single pan, making it a low-effort, high-reward kind of dinner. If you’re looking for something to round out the plate, a crisp Caesar Salad or a refreshing Chilled Cucumber Cocktail balances the heat and richness beautifully.
The combo of sausage, wine, and vinegar-spiked pepper brine creates this depth that’s both rustic and exciting—like something you’d order at a neighborhood trattoria, but made right in your kitchen.
It’s no surprise this dish is making its way into more dinner rotations; it’s gluten-adjustable, protein-packed, and reheats like a dream.
It’s saucy, spicy, and comforting—everything a cold-weather meal should be.
Let me know how you make it your own—more heat? Extra potatoes? I’d love to hear.
What’s So Special About This Dish?
- Weeknight-Friendly, Surprisingly Easy: I used to skip recipes with more than a few steps on busy weekdays, but this one-pan wonder changed my mind—minimal cleanup and maximum flavor.
- That Peppadew Punch: The briny splash from the Peppadew juice adds a tangy twist that elevates the whole dish. It’s now my not-so-secret flavor booster.
- Flexible & Forgiving: I’ve tried it with chicken breast and even swapped in tofu for veggie nights—no matter what, the spices and sauce hold up beautifully.
- Seriously Satisfying: With the sausage, peppers, mushrooms, and potatoes, it’s a whole meal in one that keeps me full (and away from snack cravings) for hours.
- Make Once, Enjoy Twice: It yields a generous batch, so I always stash some in the freezer. Perfect for a stress-free dinner when I’m too tired to cook.
Chicken Murphy Recipe
Equipment
- Large skillet or sauté pan
- Cutting Board and Knife
- Ladle (optional)
Ingredients
- 1 pound bulk Italian sausage
- 1 pound skinless boneless chicken thighs, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil divided
- 1 pound cremini mushrooms quartered
- 1 onion chopped
- 1 pepper red bell pepper cut into 3/4-inch pieces
- 1 green bell pepper cut in 3/4-inch pieces
- 3 cloves garlic minced
- 1 1/2 pounds russet potatoes scrubbed and cubed into 1/2-inch pieces
- 1 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 1/4 cup brine from Peppadew peppers
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1 cup Peppadew peppers halved
- chopped fresh Italian parsley
Instructions
- Dredge chicken pieces in flour and brown them in a hot skillet with olive oil. Set aside.
- Sauté sausage until browned, then add mushrooms, onion, and bell peppers.
- Stir in garlic and cook until fragrant, about 1 minute.
- Add cubed potatoes and cook for 5–6 minutes to lightly brown them.
- Deglaze the pan with white wine and brine from Peppadew peppers.
- Return the chicken to the pan along with chicken broth, Italian seasoning, and salt.
- Add halved Peppadews and let the mixture simmer until potatoes are fork-tender.
- Garnish with fresh parsley before serving hot.
Nutrition
Tips For Maximum Flavor & Ease!
- Use boneless thighs, not breasts, for deeper flavor and better texture—they stay juicy and hold up well to the bold ingredients like sausage and Peppadew juice.
- Roast the potatoes separately first if you prefer crispier texture. Toss them in a little olive oil and salt, bake at 425°F for 20–25 minutes, then add at the end.
- Deglaze like you mean it: Don’t skip scraping up all the brown bits from the sausage and chicken—that’s where the magic flavor hides. Use a wooden spoon for full control.
- Try hot Italian sausage if you want extra kick—it plays well with the sweet-spicy Peppadew brine and helps balance out the richness.
- Add a dash of vinegar at the end if the dish tastes too heavy. Just ½ tsp of red wine vinegar can brighten everything without overpowering.
- Make it ahead: This dish actually gets better the next day as the flavors meld. Store in a glass container to avoid absorbing smells.
- Balance the brine: If your Peppadews are extra punchy, reduce the salt or broth a touch so the dish doesn’t lean too sharp.
