Chicken Giambotta is a quick and flavorful one-pan chicken dinner made with juicy chicken, spicy or sweet Italian sausage and crispy potatoes. It's a quick and easy dinner that the whole family will love.
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.
What is Chicken Giambotta?
Traditional giambotta is an Italian stew made with summer vegetables. As with most stew recipes, there are so many variations! This chicken giambotta recipe is made with Italian sausages, bell peppers and potatoes cooked in a white wine sauce.
Recipe Highlights
- 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.
Here is What You Will Need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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How to Make Chicken Giambotta
Prepare the ingredients: Chop the garlic, slice the onion and bell peppers. Cut the potatoes into chunks, chop the basil and measure the white wine.
Step 1. Cook the sausage
Heat a large skillet over medium-high heat. Once the skillet is hot, add the sausage and cook while breaking it into small pieces. Remove the sausage crumbles once they are cooked and set them aside.
Step 2. Saute chicken breasts
Add the chicken and chopped garlic to the skillet and cook them until the chicken begins to turn golden brown. Remove the chicken from the skillet, 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.
Step 3. Cook the Potatoes
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.
Step 4. Add the peppers
Add the peppers and onions to the skillet with the potatoes and continue to cook them until the peppers and onions begin to turn soft (about 5 minutes longer). You may need to add a little bit of olive oil ti keep the vegetables from sticking to the skillet.
Step 5. Simmer
Add the chicken and sausage back to the skillet. Pour in the remaining wine 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 chicken breasts.
Fresh garlic can be substituted with ⅛ teaspoon of garlic powder per clove of garlic.
White Wine - white wine can be substituted with chicken broth, chicken stock or vegetable broth for an alcohol-free version.
Add Spice - Sprinkle a teaspoon or two of hot red pepper flakes just before serving your giambotta or add ¼ to ½ cup roughly chopped cherry peppers.
Serving Suggestions
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.
How to make chicken giambotta ahead of time
This is a dinner that can be partially prepared a day or two before. Below are a few suggestions.
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.
You can also cook the sausage and chicken in the same pan and store them together in the refrigerator for up to three days and 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.
Leftover Suggestions and How to Store them
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.
💡Tips
- To save some time, cook the potatoes in a separate skillet while you are cooking the meat.
- The chicken breasts can be left whole and served with potatoes, peppers and sausage on top.
Recipe Variations
Spicy Giambotta - In addition to hot Italian sausages, stir in a teaspoon of red pepper flakes or ¼ hot cherry pepper slice and a bit of the cherry pepper juice.
Mixed Vegetable and Chicken Giambotta - Add any combination of summer vegetables such as zucchini, eggplant, or artichokes, tomatoes, or mushrooms.
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📖 Recipe
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Ingredients
- ¼ pound Italian sausage link or loose
- ¾ pound boneless chicken breasts
- 1 tablespoon olive oil
- 1 ½ 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
- ¾ cup white wine
- 1 bay leaf
- 1 tablespoon chopped fresh basil
Instructions
- Prepare the vegetables: chop the garlic, slice the onion and bell peppers. Cut the potatoes into chunks, chop the basil and measure the white wine.
- Heat olive oil in a large skillet over medium to high heat. Once the skillet is hot, add the sausage and cook while breaking it into small pieces. Remove the sausage crumbles once they are cooked through and set them 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.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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DLD says
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.
Anne says
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!