13 Classic Chicken Murphy Recipes Everyone Loves

Some dishes just scream comfort food, and Chicken Murphy is one of them. Whether you’re craving a hearty weeknight dinner or a showstopper for guests, these 13 classic recipes deliver every time. From traditional to creative twists, you’ll find your new favorite. Let’s dive in!

Classic Chicken Murphy

My favorite chicken Murphy recipe is one that brings back memories of Sunday dinners at my grandmother's house. It's hearty, saucy, and absolutely perfect for feeding a crowd.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Main Ingredients

• 2 lbs boneless skinless chicken thighs, cut into chunks (I prefer thighs for moisture)
• 1 lb sweet Italian sausage, sliced into rounds
• 3 medium potatoes, peeled and cubed (Yukon Gold work great)
• 2 bell peppers (red or green), sliced
• 1 large onion, chopped
• 4 cloves garlic, minced (fresh is a must here)
• 15 oz can tomato sauce (look for no-salt-added if you can)
• 1 cup chicken broth (low-sodium preferred)
• 2 tbsp extra virgin olive oil (my go-to for browning)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt (I like kosher), plus more to finish
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp red pepper flakes (optional, but I love the kick)

Instructions

1. Generously season the chicken chunks with salt and pepper. Set aside.
2. In a large heavy pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add half the chicken in a single layer and brown on all sides, about 4 minutes per side. Transfer to a plate. Repeat with remaining chicken and another 1 tbsp oil if needed. Tip: Don't crowd the pot—you want a good sear, not steamed chicken.
3. In the same pot, add the sausage slices. Cook until browned, about 5 minutes, stirring occasionally. Remove with a slotted spoon and set aside with the chicken.
4. Reduce heat to medium. Add the onion and bell peppers. Sauté until softened, 5–6 minutes. Add the garlic and cook for 1 minute until fragrant.
5. Add the potato cubes and cook for 5 minutes, stirring often, letting them get a little color on the edges.
6. Pour in the tomato sauce and chicken broth, scraping up any browned bits from the bottom. Stir in oregano, basil, salt, pepper, and red pepper flakes if using.
7. Return the chicken and sausage to the pot along with any accumulated juices. Bring to a gentle simmer.
8. Reduce heat to low, cover, and let it simmer for 30–40 minutes, or until the potatoes are fork-tender and the chicken is cooked through. Stir occasionally to prevent sticking. Tip: Low and slow is key—don't boil, or the potatoes will fall apart.
9. Taste and adjust salt and pepper. If you want more heat, add extra red pepper flakes. Serve immediately.

Really, the key is letting it simmer low and slow so all the flavors meld together. Serve it with crusty bread to soak up the sauce, and you've got a meal that tastes like a hug.

White Wine Chicken Murphy

Finally, a white wine chicken Murphy that’s as elegant as it is easy to make. This dish is perfect for a weeknight dinner that feels special, with tender chicken simmered in a fragrant garlic-herb sauce. It’s one of those recipes that looks impressive but comes together in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs) – I prefer them pounded to even thickness for uniform cooking
• Salt and freshly ground black pepper – good quality makes a difference
• 2 tablespoons extra virgin olive oil – my go-to for searing
• 2 tablespoons unsalted butter – adds richness, so don’t skip it
• 8 oz cremini mushrooms, sliced – they soak up all that wine sauce beautifully
• 1 medium yellow onion, diced – about 1 cup
• 4 cloves garlic, minced – fresh only, please
• 1 cup dry white wine, like Sauvignon Blanc or Pinot Grigio – the one you’d drink
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 tablespoon fresh lemon juice – brightens everything up

Instructions

1. Season both sides of the chicken breasts with salt and pepper. Let them sit at room temp for 10 minutes (a quick tip for even cooking).
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken in a single layer (don’t overcrowd – work in batches if needed).
3. Sear the chicken for 4 minutes per side, until golden brown. Transfer to a plate; it’s okay if not fully cooked through.
4. Reduce heat to medium, add the butter to the skillet. Once melted, toss in the sliced mushrooms and diced onion. Cook, stirring occasionally, for 5 minutes until softened and lightly browned.
5. Add the minced garlic and cook for 1 minute until fragrant – stir constantly to avoid burning.
6. Pour in the white wine, scraping up any browned bits from the bottom (that’s flavor!). Let it simmer for 2 minutes to reduce slightly.
7. Add the rosemary and thyme sprigs, then return the chicken to the skillet, nestling it into the sauce. Include any juices from the plate.
8. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken registers 165°F on an instant-read thermometer. Pro tip: check at 15 minutes if your chicken breasts are thin.
9. Remove the herb sprigs (they’ve given their all). Stir in the fresh lemon juice. Taste and add a pinch more salt or pepper if needed.
10. Serve the chicken with the mushroom-wine sauce spooned over it. Want it saucier? Simmer uncovered for 2-3 minutes after removing the chicken.

Zesty with garlic and wine, this dish delivers a silky sauce that clings to each bite. Serve it alongside crusty bread to soak up every drop, or over buttered egg noodles for a cozy meal. The herbs keep it light and fragrant—perfect for spring or fall.

Spicy Chicken Murphy

Nothing beats a one-pot meal that brings the heat! This Spicy Chicken Murphy combines tender chicken, hot Italian sausage, and jalapeños for a comforting dish with a kick. It's perfect for a cozy dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Ingredients

• 1.5 lbs boneless skinless chicken thighs (I love thighs for flavor)
• 1 lb hot Italian sausage, casings removed (the spicier the better!)
• 2 tablespoons olive oil (extra virgin is my go-to)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 jalapeños, seeded and minced (keep seeds for extra heat)
• 1 red bell pepper, chopped
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth (low-sodium)
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large Dutch oven or heavy skillet over medium-high heat until shimmering (tip: use a heavy pot for even heat).
2. Place the chicken thighs in the pot in a single layer (don't overcrowd) and cook until golden brown, about 4 minutes per side. Transfer to a plate and set aside.
3. Add the Italian sausage to the pot, breaking it up with a spoon. Cook until browned, about 5 minutes. Use a slotted spoon to transfer sausage to the plate with chicken.
4. Add the diced onion, red bell pepper, and jalapeños to the pot. Cook, stirring occasionally, until softened, about 3–4 minutes.
5. Add the minced garlic, red pepper flakes, oregano, salt, and black pepper. Stir and cook for 1 minute until fragrant.
6. Stir in the tomato paste and cook for 1 minute, scraping up any browned bits from the bottom (this adds deep flavor).
7. Pour in the diced tomatoes and chicken broth. Stir to combine, scraping the bottom clean.
8. Return the chicken and sausage to the pot, along with any accumulated juices. Bring the liquid to a simmer.
9. Reduce the heat to low, cover the pot, and let simmer for 20 minutes (tip: adjust heat so it barely bubbles).
10. Uncover and simmer for another 5 minutes to slightly thicken the sauce (tip: taste and adjust salt or red pepper flakes now).
11. Remove from heat and garnish with fresh parsley.

We love how the tender chicken and spicy sausage swim in a rich, tomatoey broth with just the right kick from the jalapeños and red pepper flakes. Serve it over rice or with crusty bread to soak up every drop. Wondering what to do with leftovers? They taste even better the next day!

Creamy Chicken Murphy

Hey there, friend! Let me share my take on Creamy Chicken Murphy—it's pure comfort in a bowl. This version uses heavy cream, mushrooms, and Parmesan for a rich, satisfying sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1.5 lbs boneless skinless chicken breasts (I like to slice them into cutlets for even cooking)
• 1 tbsp olive oil (extra virgin is my go-to)
• 2 tbsp unsalted butter (salted works too, just adjust salt later)
• 8 oz cremini mushrooms, sliced (baby bellas add great flavor)
• 3 cloves garlic, minced (fresh is best!)
• 1 cup heavy cream (room temp helps prevent curdling)
• 1/2 cup chicken broth (low-sodium preferred)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp salt (plus more for chicken)
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Pat chicken breasts dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place chicken in skillet. Cook 5-6 minutes per side until golden brown and internal temp reaches 165°F. Tip: For even cooking, pound chicken to 1/2-inch thickness before seasoning.
3. Reduce heat to medium. Add 2 tbsp butter to the skillet. Once melted, add sliced mushrooms. Cook 4-5 minutes, stirring occasionally, until mushrooms are browned and release their liquid. Tip: Don't crowd the mushrooms; they need space to brown properly.
4. Add minced garlic to the skillet. Cook 1 minute until fragrant, stirring constantly (don't burn the garlic).
5. Pour in 1/2 cup chicken broth and bring to a simmer. Scrape up any browned bits from the bottom of the pan.
6. Add 1 cup heavy cream, 1/2 cup grated Parmesan, and dried thyme. Stir to combine. Cook over medium heat for 3-4 minutes, stirring often, until sauce thickens slightly (it will coat the back of a spoon). Tip: Room-temperature cream mixes more smoothly and helps prevent curdling.
7. Return chicken to the skillet along with any accumulated juices. Reduce heat to low. Simmer for 5 minutes, turning chicken once, until heated through and flavors meld. Tip: Simmer gently—don't boil, or the cream may separate.
8. Taste sauce and adjust salt/pepper if needed. Garnish with fresh parsley.

Every bite of this creamy chicken Murphy is pure indulgence. The sauce is silky and rich with earthy mushrooms and nutty Parmesan. Serve it over pasta, rice, or with crusty bread to soak up every drop.

Slow Cooker Chicken Murphy

Ugh, some days you just want dinner to happen with zero effort. This slow cooker Chicken Murphy delivers big flavor with minimal prep – just brown the chicken, toss everything in, and let the crockpot work its magic. Tender chicken, soft potatoes, and a tangy kick make it a weeknight favorite.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 2 lbs boneless skinless chicken thighs (I prefer thighs for tenderness, but breasts work too)
• 1 lb Yukon Gold potatoes, cut into 1-inch chunks (no need to peel if you like rustic texture)
• 1 green bell pepper, sliced (or any color – green holds its shape best)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced (fresh garlic is a must here)
• 1/2 cup low-sodium chicken broth
• 1/4 cup dry white wine (like Pinot Grigio – what I usually have open)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup pepperoncini rings (I love the tangy heat – adjust to your spice level)
• 2 tablespoons olive oil (for browning)

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat chicken thighs dry, season lightly with salt and pepper, then sear 3-4 minutes per side until golden brown. (Don't overcrowd the pan; work in batches if needed for better browning.)
2. Transfer the browned chicken to your slow cooker. Leave the drippings in the skillet.
3. To the same skillet, add the diced onion and sliced bell pepper. Sauté 2-3 minutes until softened — this builds a flavorful base. Add the minced garlic and cook 30 seconds until fragrant.
4. Pour in the 1/2 cup chicken broth and 1/4 cup white wine, stirring to deglaze the pan. Bring to a simmer, then pour the mixture over the chicken in the slow cooker.
5. Add the potato chunks, Italian seasoning, remaining salt, and black pepper. Gently stir to combine — make sure potatoes are in an even layer for uniform cooking. Top with the pepperoncini rings (include a splash of brine if you want extra tang).
6. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours, until chicken is fork-tender and potatoes are soft. (Tip: a slow cooker retains moisture, so resist lifting the lid too often.)
7. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley if desired.

Kick-back with a bowl of this hearty Chicken Murphy – the potatoes soak up the savory wine-broth and the pepperoncini adds a gentle tangy heat. It's fantastic over egg noodles or with crusty bread to sop up every drop. The leftovers taste even better the next day!

One-Pan Chicken Murphy

You know those nights when you want a hearty dinner without a sink full of dishes? This one-pan chicken Murphy is my absolute go-to.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs (I prefer these for extra juiciness)
• 1 lb baby potatoes, halved (timesaver – no peeling!)
• 2 bell peppers, sliced (any color works)
• 1 large onion, sliced
• 3 cloves garlic, minced
• 3 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh parsley for garnish (optional but adds freshness)

Instructions

1. Preheat your oven to 400°F.
2. In a large bowl, toss the chicken thighs, halved baby potatoes, sliced bell peppers, sliced onion, and minced garlic with olive oil, Italian seasoning, salt, and pepper. (Tip: Pat the chicken dry first for extra crispy skin!)
3. Arrange everything in a single layer on a large rimmed baking sheet. Don't overcrowd – use a second sheet if needed for better browning.
4. Roast for 35–40 minutes, flipping the chicken and potatoes halfway through, until the chicken reaches 165°F and the potatoes are fork-tender.
5. Let rest for 5 minutes, then garnish with fresh parsley if desired.

Vibrant and savory, this dish brings together juicy chicken and caramelized veggies. Serve it straight from the pan for a rustic feel, or pair it with a simple green salad.

Keto Chicken Murphy

A classic chicken Murphy gets a low-carb makeover with tender cauliflower instead of potatoes. This keto-friendly version is just as hearty and flavorful, perfect for a cozy weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1.5 lbs boneless skinless chicken thighs (I prefer thighs for tenderness)
• 1 medium head cauliflower, cut into bite-sized florets (about 4 cups)
• 1 medium green bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, minced (fresh is best)
• 4 oz cream cheese, softened (room temp for smooth melting)
• 1/2 cup chicken broth (low-sodium, if you can)
• 1 cup shredded mozzarella cheese (I use whole milk for better melt)
• 1/4 cup grated Parmesan cheese (the real stuff, not the can)
• 1 tsp dried Italian seasoning
• 1/2 tsp salt (plus more for seasoning)
• 1/4 tsp black pepper (freshly ground)
• 2 tbsp olive oil (extra virgin is my go-to)

Instructions

1. Season the chicken thighs with 1/2 tsp salt and 1/4 tsp pepper on both sides.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Sear the chicken thighs for 4-5 minutes per side until golden brown. (Tip: don't overcrowd the pan; work in batches if needed.)
4. Remove chicken and set aside. In the same skillet, add diced onion and bell pepper. Sauté for 3 minutes until softened.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Add the cauliflower florets and Italian seasoning. Stir to coat, then cook for 2 minutes.
7. Pour in the chicken broth and bring to a simmer. (Tip: scrape up any browned bits from the bottom for extra flavor.)
8. Reduce heat to low. Stir in the cream cheese until fully melted and smooth.
9. Return the chicken thighs to the skillet, nestling them into the cauliflower mixture.
10. Sprinkle mozzarella and Parmesan cheeses evenly over the top. (Tip: for a golden crust, use broiler for 1-2 minutes at the end.)
11. Cover the skillet and let it simmer on low for 10 minutes, until chicken is cooked through and cauliflower is tender.
12. Uncover and simmer for another 2 minutes to let the sauce thicken slightly.
13. Taste and adjust seasoning with extra salt or pepper if needed.

Don't be surprised if this becomes a regular in your dinner rotation—the creamy sauce, tender chicken, and perfectly cooked cauliflower come together beautifully. Serve it straight from the skillet with a side salad or steamed green beans for a complete low-carb meal.

Gluten-Free Chicken Murphy

Just when you thought comfort food couldn't get any better, here's a gluten-free Chicken Murphy that's every bit as hearty and flavorful as the original. I swap in gluten-free sausage and use cornstarch to thicken, so no one misses the gluten. Trust me, this one's a keeper for busy weeknights or lazy Sundays.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Main Ingredients

• 1 ½ lbs boneless skinless chicken thighs, cut into 1-inch chunks (I prefer room temp for even cooking)
• 12 oz gluten-free Italian sausage links, sliced into ½-inch rounds (spicy or sweet—your call!)
• 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes (they hold their shape nicely)
• 1 large yellow onion, diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 3 cloves garlic, minced (use the pre-minced jar in a pinch)
• 1 cup low-sodium chicken broth (I like Swanson's)
• 2 tbsp cornstarch (king of gluten-free thickeners)
• 2 tbsp tomato paste (adds depth)
• 1 tsp dried oregano
• ½ tsp salt (plus more for seasoning)
• ¼ tsp black pepper (freshly ground is best)
• 2 tbsp olive oil (extra virgin is my go-to)

Instructions

1. Pat the chicken chunks dry with paper towels. This helps them brown instead of steam.
2. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
3. Add the chicken in a single layer (work in batches if needed) and cook 4-5 minutes per side until golden brown. Don't overcrowd or they'll stew.
4. Transfer the browned chicken to a plate and set aside.
5. In the same skillet, add the remaining 1 tablespoon olive oil and the sliced sausage. Cook 3-4 minutes, stirring occasionally, until browned on both sides.
6. Remove the sausage with a slotted spoon and add to the chicken plate.
7. Reduce heat to medium. Add the diced potatoes, onion, and bell peppers. Cook 6-7 minutes, scraping up any browned bits, until the veggies start to soften.
8. Stir in the minced garlic, dried oregano, salt, and black pepper. Cook 1 minute until fragrant.
9. Mix the tomato paste with the chicken broth in a small bowl, then pour into the skillet. Bring to a simmer.
10. In a separate small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth to make a slurry.
11. Slowly pour the slurry into the simmering skillet while stirring constantly. Let it thicken for 1-2 minutes.
12. Return the chicken and sausage (and any accumulated juices) to the skillet. Stir to combine.
13. Cover, reduce heat to low, and let simmer for 15 minutes, stirring once halfway. The potatoes should be tender and the sauce thickened.
14. Taste and adjust salt and pepper if needed. (I usually add a tiny pinch more salt here.)

One bite and you'll feel the smoky sausage, tender chicken, and soft potatoes all coated in a rich, velvety sauce. Serve it over rice or with a crusty gluten-free bread to soak up every drop—it's pure comfort in a bowl.

Chicken Murphy with Peppers and Onions

So, you’re looking for a weeknight dinner that feels both comforting and a little bit special? This Chicken Murphy with Peppers and Onions is my go-to when I want something hearty without spending hours in the kitchen. It’s a one-pan wonder that’s loaded with flavor from colorful bell peppers, sweet onions, and a rich marinara sauce.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs (I love bone-in for extra flavor and juiciness)
• 2 tablespoons extra virgin olive oil (my go-to for searing)
• 1 large yellow onion, sliced into half-moons
• 3 bell peppers (red, yellow, green), sliced into strips
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon black pepper
• 2 cups marinara sauce (use your favorite jarred kind to save time)

Instructions

1. Pat the chicken thighs dry with paper towels. This helps them brown beautifully. Season both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken skin-side down. Don’t move them for 5–6 minutes—let that skin get golden and crispy.
3. Flip the chicken and cook another 4 minutes, then transfer to a plate. The chicken doesn’t need to be fully cooked yet; it will finish in the sauce.
4. In the same skillet, add the sliced onion and bell peppers. Cook over medium heat, stirring occasionally, for about 5 minutes until they start to soften and get a little char on the edges.
5. Stir in the minced garlic and dried oregano. Cook for 30 seconds until fragrant—be careful not to burn the garlic.
6. Pour in the marinara sauce and scrape up any browned bits from the bottom of the pan. That’s where all the flavor hides!
7. Return the chicken thighs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 20 minutes, until the chicken is tender and cooked through (internal temp 165°F).
8. Taste the sauce and adjust salt or pepper if needed. Serve hot.

Perfect over a bed of rice or with crusty bread to soak up every last drop of the rich, savory sauce. The peppers stay slightly crunchy while the chicken becomes fall-apart tender. It’s a one-pan meal that feels like a hug on a plate, and I bet you’ll make it again and again.

Instant Pot Chicken Murphy

Zipping through dinner prep? This Instant Pot Chicken Murphy is your answer—bold Italian flavors in under 30 minutes. Perfect for a busy weeknight when you want something hearty without the fuss.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Main Ingredients

• 1 tbsp olive oil (extra virgin is my go-to for flavor)
• 1 lb boneless skinless chicken thighs (I trim excess fat)
• ½ lb Italian sausage (mild or hot, your pick; I use links cut into chunks)
• 1 medium onion, chopped
• 3 cloves garlic, minced (fresh, always—don’t skimp)
• 1 green bell pepper, sliced (I like green for color, but red works too)
• 8 oz cremini mushrooms, sliced
• 1 lb Yukon Gold potatoes, halved into 1.5-inch pieces (they hold shape well)
• 1 cup low-sodium chicken broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional, for heat; I skip for my kids)
• ½ cup sliced hot cherry peppers (from a jar, drained; adds tangy kick)
• Salt and black pepper to taste

Instructions

1. Set Instant Pot to Sauté mode (high). Add olive oil and let it heat until shimmering.
2. Season chicken thighs with salt and pepper. Sear in batches (don’t crowd) until golden, about 3 minutes per side. Transfer to a plate. (Tip: Pat chicken dry with paper towels for better browning.)
3. Add Italian sausage (if links, cut into 1-inch pieces) and brown on all sides, about 4 minutes. Remove to the same plate.
4. Add onion and bell pepper to the pot. Sauté until softened, about 2 minutes. Stir in garlic and cook 30 seconds until fragrant.
5. Stir in tomato paste and oregano. Cook 1 minute, stirring constantly, until paste darkens.
6. Pour in chicken broth and deglaze the bottom of the pot, scraping up any browned bits. (Tip: This step prevents a 'burn' warning during pressure cooking.)
7. Add potatoes, mushrooms, and cherry peppers (including a splash of brine if you like extra tang). Stir to combine.
8. Return chicken and sausage to the pot, nestling them into the liquid. Do not stir after this step to ensure even cooking.
9. Close the lid, set valve to Sealing. Pressure cook on High for 8 minutes. (Tip: 8 minutes gives tender potatoes and juicy chicken—any longer and potatoes get mushy.)
10. When the cycle ends, allow natural pressure release for 5 minutes, then quick release any remaining steam.
11. Open the lid carefully, away from your face. Stir gently. Taste and adjust salt and pepper to your liking.
12. Serve hot with crusty bread or over rice to soak up the flavorful broth.

Crusty bread is my favorite for sopping up the flavorful broth—the tangy cherry peppers and savory sausage make every bite a party. Trust me, this comfort food comes together way faster than takeout, and your whole kitchen will smell incredible.

Chicken Murphy Casserole

Kick off your weeknight dinner with this satisfying Chicken Murphy Casserole—layers of tender chicken, savory Italian sausage, and gooey cheese make it a crowd-pleaser. It’s one of those cozy, one-dish meals that feels fancy but comes together easily.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Casserole

• 2 tablespoons extra-virgin olive oil (my go-to for browning)
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks (I prefer thighs for extra juiciness, but breasts work great)
• 1 pound mild Italian sausage, casings removed (use hot if you like a little kick)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced (any color works, but red adds sweetness)
• 3 cloves garlic, minced (fresh is best here)
• 1 can (15 ounces) tomato sauce
• 1/2 cup low-sodium chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese (I use whole-milk for the best melt)
• 1/4 cup grated Parmesan cheese (the real stuff, not the can)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through (about 5 minutes). Transfer to a plate—don't drain the fat.
3. Add the remaining 1 tablespoon olive oil to the skillet. Add the chicken chunks in a single layer (don't overcrowd—work in batches if needed) and cook until browned on all sides, about 3 minutes per side. Transfer to the plate with the sausage. Tip: A good sear locks in moisture.
4. Reduce heat to medium. Add the diced onion and bell pepper to the skillet; sauté until softened, about 4 minutes, scraping up any browned bits. Add the garlic and cook for 30 seconds until fragrant.
5. Stir in the tomato sauce, chicken broth, oregano, salt, and pepper. Bring to a simmer, then cook for 2 minutes, stirring occasionally.
6. Return the cooked chicken and sausage to the skillet, along with any accumulated juices. Stir to combine. Transfer the mixture to the prepared baking dish and spread evenly.
7. Sprinkle the shredded mozzarella evenly over the top, then sprinkle with the Parmesan. Tip: Let the casserole rest 5 minutes after baking for cleaner slices.
8. Bake for 25–30 minutes, until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F (use an instant-read thermometer to check). For a golden top, switch to broil for the last 2 minutes, watching closely.
9. Remove from the oven and let rest for 5 minutes before serving. This helps the casserole set so it doesn't fall apart when you scoop.

You'll love how the savory sausage and tender chicken mingle in the rich tomato sauce, all topped with a blanket of melted cheese. Serve it over rice, pasta, or with crusty bread to soak up every last drop—it's pure comfort.

Grilled Chicken Murphy

Kick off your summer BBQs with these Grilled Chicken Murphy skewers—they're like your favorite Italian-American comfort food on a stick, perfect for grilling season.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Marinade

• 1/3 cup extra virgin olive oil (my go-to for flavor)
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Skewers

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 8 oz Italian sausage (I like sweet or mild), cut into 1-inch pieces
• 1 large red bell pepper, seeded and cut into 1-inch squares
• 1 large green bell pepper, seeded and cut into 1-inch squares
• 1 large red onion, cut into 1-inch wedges
• 8 oz cremini mushrooms, stems trimmed
• 12 wooden skewers, soaked in water for 30 minutes (so they don't burn)

Instructions

1. In a medium bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
2. Place the chicken cubes in a large resealable bag, pour in half of the marinade, seal, and toss to coat. Refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
3. While the chicken marinates, prepare your skewers. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Preheat your grill to medium-high heat, about 400°F. Clean and oil the grill grates to prevent sticking.
5. Thread the marinated chicken, sausage pieces, bell pepper squares, onion wedges, and mushrooms onto the skewers, alternating ingredients. Aim for a tight fit but leave a little space between pieces for even cooking.
6. Brush the assembled skewers with the remaining marinade. Tip: Reserve some marinade for basting during grilling but don't reuse the one from the raw chicken.
7. Place the skewers on the preheated grill. Cook for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through (internal temperature of 165°F) and the sausage is nicely browned. Tip: If the vegetables char too quickly, move skewers to a cooler part of the grill.
8. Remove skewers from the grill and let rest for 2-3 minutes. Tip: Letting them rest keeps the juices locked in.
9. Serve hot off the grill, optionally with a side of crusty bread or over a bed of arugula.

Oozing with flavor, these skewers are smoky, savory, and just a little bit tangy from the marinade. The combination of juicy chicken, crispy sausage, and charred veggies tastes like a summer party on a stick. Serve them with a drizzle of extra marinade or a squeeze of lemon for a fresh finish.

Smoked Chicken Murphy

Cooking up a batch of Smoked Chicken Murphy is one of my favorite ways to enjoy a backyard BBQ with a gourmet twist. This recipe brings together the deep, smoky flavor of hickory and the warmth of smoky paprika in a comforting chicken dish perfect for weeknights or weekend gatherings.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

• 4 boneless skinless chicken breasts (I like to pound them to even thickness for even smoking)
• 2 tablespoons olive oil (extra virgin is my go-to)
• 1 tablespoon smoked paprika (the good stuff, not just regular)
• 1 teaspoon salt
• 1 teaspoon black pepper (freshly ground)
• 2 cups hickory wood chips, soaked for 30 minutes (so they smolder, not burn)
• 2 tablespoons unsalted butter (to control salt)
• 1 cup sliced cremini mushrooms (or white)
• 1 medium red bell pepper, sliced (for color)
• 1 small onion, sliced
• 2 cloves garlic, minced (fresh, not jarred)
• 1/2 cup low sodium chicken broth
• 1/2 cup heavy cream (you can sub half-and-half, but cream is richer)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a small bowl, mix olive oil, smoked paprika, salt, and pepper. Rub this all over the chicken breasts. Let sit at room temperature for 15 minutes (this helps them cook evenly).
2. Meanwhile, soak the hickory wood chips in water for at least 30 minutes. Drain.
3. Preheat your smoker to 225°F. Add the soaked wood chips to the smoker.
4. Place the seasoned chicken on the smoker grates. Smoke for about 1 hour 15 minutes, or until the internal temperature reaches 165°F. (Tip: Use a reliable meat thermometer – it's a game changer! Try not to open the smoker too often or you'll lose heat.)
5. While chicken smokes, heat a large skillet over medium heat. Add butter and let it melt.
6. Add mushrooms, bell pepper, and onion to the skillet. Sauté for 5 minutes until softened.
7. Add minced garlic and cook for another minute until fragrant.
8. Pour in chicken broth and scrape up any browned bits from the pan. Let it simmer for 2 minutes.
9. Reduce heat to low and stir in heavy cream. Simmer gently for 3 minutes until sauce thickens slightly. (Tip: Don't let it boil after adding cream, or it might curdle.)
10. Once chicken is done, let it rest for 5 minutes, then slice or shred.
11. Add the smoked chicken to the skillet with the sauce, tossing to coat. Warm through for 2 minutes.
12. Garnish with chopped parsley and serve immediately.

And there you have it – tender, smoky chicken lathered in a creamy, savory sauce that feels like a hug in a bowl. A forkful of that smoky paprika and hickory goodness with the veggies is pure magic. Serve it over rice, pasta, or with crusty bread to soak up every drop.

Conclusion

Zipping through these 13 Chicken Murphy recipes, you’ve got everything from cozy classic to spicy twists. Perfect for family dinners or impressing guests. Try one tonight—your taste buds will thank you! Which is your fave? Drop a comment below, and don’t forget to pin this article for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.