The Best Chicken Murphy Recipe
This Chicken Murphy recipe is a tasty chicken dinner that blends sausage, vinegar, pepper and potatoes with chicken in a spicy tomato sauce. Perfect to serve at family gatherings.
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Authentic Chicken Murphy Recipe
Growing up in New Jersey, I was lucky to have been exposed to a variety of regional dishes. Chicken Murphy is one of those incredible dishes.
If you’ve never heard of it, Chicken Murphy is a popular dish served in red and white checkered tablecloth Italian restaurants throughout New Jersey, including the Jersey shore, and the most popular being the iconic Belmont Tavern in Belleville, NJ.
Despite its name, Chicken Murphy is not an Irish recipe, nor is it affiliated with Papa Murphy’s Pizza Restaurant. It is a typical Italian dish that you will find in the New Jersey, New York area. The opinions about how this Italian chicken dish was named are widely debated.
Some say Murphy was the name of the person who invented this dish (Murphy’s chicken); others say that Murphy refers to the potatoes.
Regardless of how it was named, I’m sure that you will agree after one bite of this delicious New Jersey classic, that this is a dinner that you will be making more than once.
Some chicken murphy recipes are made without tomatoes and hot peppers, but I’ve been told many times this recipe for chicken murphy is the most authentic one with tomatoes and hot peppers.
You might also want to try Disco Fries and a Jersey Burger for two more New Jersey favorites.
Why you will love Chicken Murphy
- It is the perfect recipe to make ahead of time.
- It’s made without flour, so it’s gluten-free!
- Chicken murphy has a ton of flavor, and everyone will love this delicious recipe.
Here is what you will need to make chicken murphy
This is an overview of the ingredients and steps to make this easy roasted potatoes recipe. Scroll down for a printable recipe card with exact measurements and detailed instructions.
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Ingredients
- olive oil
- boneless skinless chicken breasts or tenders
- sweet or hot Italian sausages
- potatoes
- cremini or white button mushrooms
- garlic
- yellow or white onion
- green bell pepper
- red bell pepper
- diced tomatoes
- pepperoncini + brine
🥄Equipment
- Dutch oven, stainless steel or cast iron skillet
- chef’s Knife
How to make the best Chicken Murphy
Get all of the ingredients ready: Cut the potatoes, onions and peppers into large pieces. Dice the garlic cloves and measure the tomatoes, pepperoncini and brine.
Preheat the oven to 350 degrees and heat olive oil over medium-high heat in a heavy skillet.
STEP 1: Once the pan is hot, add the sausage and cook until it begins to brown. Remove it from the skillet and set it aside to cool.
STEP 2: Next, brown the chicken breast meat until it turns golden on the outside, and remove it from the skillet.
STEP 3: Reduce the heat to medium heat, and saute onion and garlic for a few minutes just until they begin to soften. Remove them from the skillet and set aside with the meat.
STEP 4: Cook the bell peppers until they begin to turn soft, and remove them from the heat.
STEP 5: Place the mushrooms in the pan and cook for a few until they begin to turn soft and start to release some liquid. At this point, you can scrape the bottom of the pan to remove the brown bits.
STEP 6: Increase the heat to medium-high and add a little more oil. Place potatoes in the pan and cook in the hot skillet until they begin to turn golden brown on the outside and remove them from the heat.
STEP 7: By this time the chicken and sausage should be cool. Slice sausage links into thick chunks and chicken into bite-sized pieces. Add the sausage slices and chicken cubes back to the skillet or place them in a casserole dish.
STEP 8: Top the meat in the skillet with the green pepper, red bell pepper, onions, garlic and mushrooms.
STEP 9: Add the pepperoncini, diced tomatoes, and brine. Cover the pan and place it into the preheated oven and bake.
Note: This recipe takes time to make; each ingredient is quickly seared in a skillet separately. If you have a large skillet, you can saute the garlic, onions, peppers, and mushrooms together.
Ingredient notes and substitutions
Chicken – Chicken murphy is typically made with boneless skinless chicken breasts or chicken cutlets. Chicken tenders can also be used as well as boneless chicken thighs.
Potatoes – Any potato can be used to make this recipe. We like yellow potatoes, red potatoes, or baby potatoes the best for their thinner skin. If you like to peel your potatoes, you can use russets too.
Tomatoes – I like to use fresh diced tomatoes when they are in season, and when they are not, I use low-sodium canned diced tomatoes.
Some versions of Chicken Murphy are made without tomatoes. If you don’t like tomatoes, you can add 1/2 cup of chicken broth instead.
Pepperoncini I use pepperoncini instead of cherry peppers because it’s easier to find brined pepperoncini than it is cherry peppers. If you have hot cherry peppers, you can use an equal amount.
If you don’t care for hot food, you can cut back on the number of hot peppers or just leave them out.
Pepperoncini can be substituted with another type of hot pepper, such as banana peppers, or jalapeno peppers. The key is to add some heat, which balances all of the flavors.
Sausage – Hot or mild pork, turkey, or chicken Italian sausage links can be used in this recipe.
If you are looking for a less spicy version of Chicken Murphy, try this Chicken Giambotta recipe, a similar, milder tomato-free chicken recipe.
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Here’s what people are saying...
“I’ve eaten this dish many times in NJ. Searched for the best recipe and yours makes the most sense and tastes like the most authentic chicken Murphy recipe. Thanks!” –Bob
“I used half cherry peppers and half pepperoncini ones… mild though lol (I’m a wimp lol). It came out absolutely fantastic!! Thanks for the recipe!” -Catherine
“This is the best chicken Murphy ever. It is addicting. I love this recipe.” -Alice
How to make chicken murphy ahead of time
Chicken Murphy can easily be made ahead of time. You can brown all of the ingredients and place them into an airtight container. Store them in the refrigerator for up to 2 days.
To serve, bring the browned ingredients to room temperature, and place them into an oven-proof dish or slow cooker.
Bake at 350 for 45 minutes or slow cook for 2 hours.
How to store leftover chicken murphy
Store leftover chicken Murphy in an airtight container in the refrigerator for 3 to 4 days. Reheat leftovers in a covered oven-proof dish or on top of the stove over low heat.
Serve leftover chicken Murphy in a sandwich in a crusty baguette or your favorite hard roll.
Recipe variations
Low-Carb Chicken Murphy – Leave the potatoes out and 1/4 pound more chicken.
Leave out the sausage – If you don’t like it, leave it out and add an extra 1/4 pound of chicken.
Low Sodium Chicken Murphy – replace the pepper brine with a tablespoon of white wine vinegar.
Shrimp Murphy – Replace the chicken with shrimp which should be sauteed in garlic and oil and added to the Murphy mixture just before serving.
Pork Chops Murphy – Replace the chicken with boneless pork chops and prepare following the recipe instructions in the card.
Chicken Murphy Pasta – Serve chicken murphy over your favorite pasta. You can cut back on the number of potatoes or leave them out if you are counting carbs.
Tomato-Free Chicken Murphy – Replace the tomatoes with a cup of white wine or chicken broth.
Peppadew Chicken Murphy – For a mild and sweet chicken Murphy, replace the hot peppers with peppadew peppers.
Serving suggestions
Serve chicken Murphy with a hunk of Italian bread and a salad like this Spinach Salad with Basil, steamed green beans or Green Beans and Bacon, and a loaf of crusty bread.
Chicken Murphy also tastes great served over a bed of zucchini noodles.
Tips
- Place the potatoes on top of the ingredients to avoid soggy potatoes.
- You can use whole boneless chicken breasts or chicken cutlets without cutting them into chunks to make this recipe too.
Recipe FAQs
You might be thinking from its name that this recipe is an Irish recipe. It’s an Italian-inspired recipe rumored to have originated at the Jersey Shore or New York City. As with most stew recipes, there are several variations. Some recipes have brown gravy, but we prefer the tomato version.
Each ingredient is browned separately to avoid overcrowding the skillet. If your skillet is larger than 9 inches, you can brown the vegetables together in any combination that you like.
Yes, especially the tomatoes to keep the dish from becoming dry. Depending on the amount of meat added (up to a quarter-pound), you may not need to increase the vegetables.
Yes! You can leave out the brine. However, you will lose some of the tart pickle flavors. Try using half of the amount (1/8 cup) of brine. You can also add 1 tablespoon of white wine vinegar (or more to taste) in place of the brine from the peppers.
The sauce will thicken from the starch of the potatoes,soe there is not need to dredge the chicken in flour unless you want to.
Absolutely! Follow the recipe instructions, to brown all of the ingredients and place them into a slow cooker. Cook on low heat for 4 hours.
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Click on serving size to scale this recipe
Ingredients
- 1 to 2 tablespoons [olive oil]
- 1 pound boneless chicken breasts or chicken tenders.
- 1/4 pound Sweet or Hot Italian Sausage links about 2
- 1 1/2 pounds potatoes cut into one-inch sized pieces
- 16 ounces cremini mushrooms stems removed and sliced
- 1 clove garlic chopped
- 1 medium onion cut into slices
- 1 red bell pepper
- 1 green pepper
- 1 cup fresh diced tomatoes or canned diced tomatoes
- 1/2 cup chopped [pepperoncini]
- 1/4 cup of brine of pepperoncini
Instructions
- Prepare all of the ingredients: cut up the potatoes into bite-sized pieces. Clean and slice or chop the mushrooms, onions, and peppers. Chop the garlic. Slice the pepperoncini and measure the brine.1 1/2 pounds potatoes, 16 ounces cremini mushrooms, 1 clove garlic, 1 medium onion, 1 red bell pepper, 1 green pepper, 1 cup fresh diced tomatoes or canned diced tomatoes, 1/2 cup chopped [pepperoncini], 1/4 cup of brine of pepperoncini
- Heat oil in a skillet over medium to high heat, brown the sausage links and set them aside to drain on a paper towel.1/4 pound Sweet or Hot Italian Sausage links, 1 to 2 tablespoons [olive oil]
- Brown the chicken and cook for 5 to 8 minutes on each side until it begins to turn golden brown.1 pound boneless chicken breasts or chicken tenders.
- Remove the chicken from the skillet, and set it aside with the sausage.
- Next, add the onions and garlic and sautee them until they soften and start to turn golden brown, remove them from the heat and continue browning each vegetable separately. If you have a large skillet, you can double up on the veggies in the pan. Be sure to not overcrowd the skillet.1 1/2 pounds potatoes, 16 ounces cremini mushrooms, 1 clove garlic, 1 medium onion, 1 red bell pepper, 1 green pepper
- Once all of the vegetables have been sauteed, wipe out the skillet or grab a new clean skillet.
- Cut the chicken and sausage into bite-sized pieces and add them back to the skillet, then add the sauteed veggies.
- Top the meat and vegetables with pepperoncini rings, brine, and diced tomatoes.1 cup fresh diced tomatoes or canned diced tomatoes, 1/2 cup chopped [pepperoncini], 1/4 cup of brine of pepperoncini
- Cover the skillet and bake for 45 minutes.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
I’ve eaten this dish many times in NJ. Searched for the best recipe and yours makes the most sense and tastes the most authentic. Thanks!
Hi Bob, thanks for your comment! I’m glad you like it!
This looks delicious. Do you think it would mess with the flavor too much if I replaced the brine with water? Or do you have another suggestion? My husband is on a low salt diet, and eliminating the brine seems like the easiest way to reduce the salt content in this.
Hi Lisa,
I think you will be okay if you replace the brine with water. You can also try leaving the brine out and adding 1/4 cup more of the tomatoes.
Great, thanks! Looking forward to making this. Chicken Murphy is one of my favorite restaurant dishes 🙂
I made it tonight for dinner. I didn’t use the wine as I can’t drink alcohol for health reasons. I used half cherry peppers and half pepperocini ones… mild though lol (I’m a wimp lol). It came out absolutely fantastic!!
Thanfor the recipe
Thanks for your comment, Cathy, I’m glad you enjoyed it!
I would have totally guessed this dish by name to be Irish, sad Italian I am! But it came out fabulous and our family loved it!
Excellent! Perfect for a rainy summer Sunday dinner. I didn’t change a thing and will make it again ! Thank you.
This was so good! I used a combination of hot peppers and mild. Everyone loved it! Thank you.
Thank you for your comment, Helen. It’s so nice to hear that it was a hit!
So Good! I always make extra hoping for leftovers but it never happens sadly
The best chicken murphy recipe ever! Authentic and delicious thank you!
You are welcome, Izzy – happy to hear that you enjoyed one of our favorite recipes!
Made this last night, it was so good! Didn’t change a thing, thanks for the recipe.
Thanks Clare! I’m glad it was a hit.