Photo of Italian-style chicken with potatoes and peppers by WW

Italian-style chicken with potatoes and peppers

Total Time
50 min
15 min
35 min
Rustic and satisfying, this one-pot meal uses smart store-bought shortcuts and perfectly paired ingredients to create a memorable dinner. Red wine adds depth to the jarred marinara as the wine reduces and most of the alcohol is cooked off, leaving behind its wonderfully robust and complex flavor. A few sliced kalamata or pimiento-stuffed green olives would be a nice addition to this recipe, adding saltiness and their delicious meatiness—a true treat when one shows up on your fork. The inclusion of potatoes is beneficial both for the heft and heartiness they bring to this dish, but also because they can help sop up all the delicious sauce.


Cooking spray

2 spray(s)

Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1 1/2-in pieces

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Sweet red pepper(s)

1 large, or yellow pepper, thinly sliced

Uncooked Yukon gold potato(es)

1 pound(s), cut into 3/4- to 1-in pieces

Red wine

4 fl oz, dry

Store-bought marinara sauce

1½ cup(s)


½ cup(s)


  1. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until golden brown and almost cooked through, about 4 to 6 minutes; remove from skillet to a plate.
  2. Off heat, coat skillet with cooking spray again. Add peppers and potatoes; sauté until vegetables are lightly browned, about 4 to 6 minutes. Add wine; simmer 1 minute.
  3. Add marinara sauce and water to skillet; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until potatoes are almost tender, about 15 minutes. Stir in chicken and any accumulated juices.
  4. Cover and cook, stirring occasionally, until potatoes are tender and chicken is cooked through, about 7 minutes. Add salt and pepper to taste, if desired. Yields about 1 1/2 cups per serving.