Photo of Chicken okra saute by WW

Chicken okra saute

Points® value
Total Time
30 min
20 min
10 min
Okra gives this skillet recipe a Southern vibe and with tangy tomatoes, spicy peppers, and aromatic onions, this dish is full of garden-fresh flavor. Look for small pods that are around 3-inches or smaller—they’re more tender and don’t require any slicing. But, if all you can find are larger pods, then go ahead and cut them into ½-inch-thick slices. Okra is at its peak in the summer, but you can use frozen okra or even asparagus to make this dish at any time of the year. Select a white wine that you enjoy drinking since the flavor will intensify as it cooks.


Uncooked boneless skinless chicken breast

12 oz


1 medium, thickly sliced

Green bell pepper

1 medium, chopped

Red bell pepper

1 medium, chopped

Table wine

¼ cup(s), white

Chicken broth

2 Tbsp


1 clove(s), minced

Red pepper flakes

½ tsp


2 cup(s), or 10 oz package frozen (not thawed)

Black pepper

tsp, or to taste


  1. Spray a large nonstick pan with cooking spray and heat over medium heat. Cut chicken breast into 1-inch cubes.
  2. Add onion, peppers, wine and broth to pan. Sauté; for 2 minutes. Add garlic, red pepper flakes and chicken; saute; for 3 to 5 minutes, until chicken is almost cooked through.
  3. If using fresh okra, add to pan and continue to sauté; until chicken is cooked through and okra is cooked but still crispy, about 3 minutes. If using frozen okra, add frozen okra directly to pan, and stir to break apart and thaw. It will take 5 to 8 minutes to cook okra and chicken.
  4. Add pepper to taste and serve.