Chicken Breast With Pepper-Potato Ragout

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Total Time
1hr 10mins
30 mins
40 mins

An easy to make weeknight recipe. The recipe is courtesy Everyday living.

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  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.
Most Helpful

3 5

Flavors were ok. Potatoes were mushy. (maybe I overcooked) Might try again and not cook as long.

5 5

This was delicious! We used boneless chicken breasts, they were beautifully moist and tender under the ragout. I would say that the rosemary is essential in this dish. I also threw in a bit of salsa because I didn't have many grape tomatoes. A definite keeper, thanks Barb!