One Pan Italian Chicken | DonalSkehan.com
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One Pan Italian Chicken

October 06

A super easy recipe that allows for a feast with minimal wash up – the dream! Try source the best meat you can get your hands on here for this – you will notice the difference.

  • serves Serves 4
  • time 40 mins


  1. 1. Heat the oven to 180°C. Heat a large ovenproof pan over a high heat. Add the sausage and chicken, turning to brown all over. Remove from the pan and set aside.
  2. 2. Add the onion, garlic and pepper to the pan and cook for 5 minutes until softened a little. Add the rosemary, white wine and vinegar, bubble for a minute then put the chicken and sausage back in the pan. Add the potatoes, stock and pickled pepper.
  3. 3. Season well and put in the oven to cook for 20 minutes until the chicken is cooked and the sauce has thickened a little. Serve scattered with parsley.

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3 tbsp olive oil

300g italian sausage or herb sausage, thickly sliced

6 boneless, skinless chicken thighs, cut into 2cm pieces

2 red onions, finely sliced

2 cloves garlic, finely sliced

1 red pepper deseeded and sliced

2 sprigs rosemary

150ml white wine

2 tsp white wine vinegar

300g new potatoes, halved

250ml stock 

75g pickled peppers such as peppadew or guindilla 

Handful flat leaf parsley, chopped, to serve