Chicken Giambotta Recipe – One-Pan Comfort
Chicken giambotta is a one-pan Italian dinner made with chicken, sausage, peppers, and potatoes, simmered together in white wine. The wine keeps it from getting too heavy, but the sausage does most of the flavor work. One skillet. One cleanup.
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Recipe Highlights
- This recipe builds deep flavor in one pan by layering browning and simmering, so it tastes like it cooked all day without actually taking all day.
- A full dinner in one pot that naturally makes great leftovers, so you get an easy second meal without extra work
Chicken Giambotta Ingredient List
- Hot or sweet Italian sausage (pork or turkey)
- Boneless chicken breasts or thighs
- Olive oil
- Yukon gold potatoes (or russet)
- Bell peppers (any color)
- Garlic cloves
- Onion (all purpose or red onion are good choices)
- White wine or chicken broth
- Bay leaf
- Fresh Basil
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How to make Chicken Giambotta
- Prep: Chop the garlic, slice the onion, and peppers. Cut the potatoes into chunks, chop the basil, and measure the broth.
- Brown the sausage: Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook until it’s cooked through, and transfer to a plate.
- Cook the chicken: Add the chicken and garlic to the skillet and cook until lightly golden brown on both sides. Remove, cut into bite-sized pieces, and return to the skillet with the sausage. Add 1/4 cup of wine and cook for 2 to 3 minutes to deglaze the pan and set the meat aside.
- Cook the potatoes: Add a tablespoon of olive oil to the skillet, add the potatoes, and cook until tender inside and lightly crisp on the outside – about 20 minutes.
- Add vegetables: Stir in bell peppers and onion. Cook for 5 minutes.
- Finish: Add chicken and sausage back to the skillet with the remaining wine and bay leaf. Simmer on low for 10 to 15 minutes. Stir in fresh basil and serve/
Time Saving Tips
- To save time, parboil the potato chunks for a few minutes before adding them to the skillet to reduce cooking time.
- Leave chicken breasts whole and serve with potatoes, sausage and peppers served on top of the chicken instead of bite-sized pieces.
- Save more time, cook potatoes in a separate skillet while the meat is cooking.
Serving Suggestions
Chicken Giambotta is a hearty dish packed with peppers and potatoes almost a complete meal on its own.
To round it out, serve it with a simple veggie side like roasted broccoli, sautéed zucchini and carrots work plus a fresh spinach salad or kale Caesar salad, and a loaf of crusty bread to soak up the pan juices.
How to Store and Use Leftovers
Store room temperature leftover chicken giambotta in the refrigerator for three to four days in an airtight container. Leftovers can be reheated in a skillet over the stove. Serve leftovers as is or stuff it into a roll for a hearty sandwich.
Make it Your Way
This dish is a protein, vegetable, and sauce formula with an Italian base. Change any one piece and you’ve got a different dinner.
Protein – Boneless pork chops make this pork chop giambotta; bone-in chicken thighs add even more flavor. Mexican chorizo instead of Italian sausage turns this southwest. I usually make this version when I’ve got chorizo left over from taco night.
Vegetables – Bulk it up with zucchini, eggplant, mushrooms, or artichokes if you want more vegetables than potatoes and peppers.
Sauce/Flavor – Stir in a cup of diced tomatoes for a brighter, saucier version, closer to Chicken Murphy. Hot Italian sausage plus a teaspoon of red pepper flakes (or hot cherry peppers and a splash of the juice) for more heat. Chili powder, jalapeños, and cilantro turn the chorizo version southwest.
Finish – Basil is classic, but grated parmesan or a squeeze of lemon works too if that’s what’s on hand.
If swapping pieces like this sounds better than hunting down a new recipe, that’s exactly what the Skillet Dinner Builder does for you.
Recipe FAQs
Absolutely! You can customize this dish with your favorite vegetables, such as zucchini, mushrooms or green beans. Just ensure the cooking time is adjusted to avoid overcooking of the vegetables.
Yes, you can freeze cooked and cooled chicken giambotta in an airtight container for up to 2 months. Let it thaw overnight in the refrigerator and reheat in a skillet or oven with a bit of broth to restore its texture.
Yes. Boneless thighs work well here and stay juicy. Keep the same method, brown them, then simmer with the other ingredients until cooked through.
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Chicken Giambotta
Ingredients
- 1/4 pound Italian sausage link or loose
- 3/4 pound boneless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 1/2 pounds red or yellow potatoes about 3 potatoes
- 2 bell peppers sliced into strips
- 1 small onion sliced into strips
- 1 to 2 cloves garlic chopped
- 3/4 cup white wine or chicken broth
- 1 bay leaf
- 1 tablespoon chopped fresh basil
Instructions
- Chop the garlic, slice the onion and bell peppers. Cut the potatoes into 1/2-inch chunks. Chop the basil and measure the wine (or broth).
- Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into crumbles. Once cooked through, transfer to a plate.
- Add the chicken to the skillet and cook until golden on the bottom. Flip, add the garlic, and cook until the other side is golden.
- Transfer chicken to a cutting board and cut into bite-sized chunks.
- Return chicken and sausage to the skillet. Pour in about 1/4 of the wine (or broth) and cook until most of it evaporates. Transfer the meat mixture to a plate.
- Add 1 tablespoon olive oil to the skillet. Add potatoes and cook until tender inside and lightly crisp outside, about 15 to 20 minutes.
- Add the peppers and onions to the potatoes and cook them for 5 minutes.
- Return chicken and sausage to the skillet. Stir in the remaining wine (or broth), reduce heat to low, and simmer 15 minutes.
- Turn the heat off, remove the bay leaf – stir in the fresh basil and serve.
Notes
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- To save some time, parboil the potato chunks for a few minutes before adding them to the skillet, which will reduce cooking time.
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- Brown the meat up to three days before serving.
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- The chicken breasts can be left whole and served with potatoes, peppers, and sausage instead of bite-szed pieces.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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This is very similar to how my father in law always made it except for a few differences. We marinate the chicken (I like thighs) in Italian dressing ahead of time and then sear on the grill – once seared we cut each thigh into 3 or 4 pieces rather than bite size so it retains more moisture. The chicken and remaining marinade goes into a disposable cooking tin. Sear the sausage and cut each into 3-4 pieces and add to the tin with wine, thyme and Rosemary. Cover the tin with foil and return to the grill (not on direct heat) to simmer. It’s a great dish for a crowd and grilling imparts a little more flavor and saves on dishes. If I want to add onions and/or peppers I start them in the tin with a little olive oil and seasonings while searing the chicken. Small red potatoes can be cut in half tossed with olive oil and seasonings and seared on the grill and added as well. I often keep them separate since my husband likes the potatoes crispy.
Thank you so much for your comment DLD! I love the idea of cooking the meat on the grill, I’m going to try that the next time I make it!