Chicken Breast With Pepper-Potato Ragout – a delicious recipe with olive oil, chicken breasts, salt, red onions, red bell peppers, red potatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oil in a large deep skillet over medium heat.
2
Season chicken with salt and pepper; cook in skillet, turning to brown all sides, 18 to 20 minutes, transfer to plate.
3
Add onions, peppers, potatoes, rosemary (if using), and 1/2 cup water to skillet; season with salt and pepper.
4
Toss to combine, scraping any browned bits off bottom of skillet; cover skillet and simmer over medium heat, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes(they will cook further in next step).
5
Return Chicken to skillet; add tomatoes; cover skillet, and cook until chicken is opaque throughout and potatoes are tender,8 to 10 minutes.
6
Transfer chicken to serving plates; stir parsley into vegetables in skillet , serve with chicken.
381
kcal
Calories
12
g
Fat
31
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 bone-in skinless chicken breasts, salt and pepper, 2 medium red onions, cut in 1-inch pieces, and more.
Yes, Chicken Breast With Pepper-Potato Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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