– 1.5 lbs boneless, skinless chicken breasts, diced – 1 lb potatoes, diced – 1 red bell pepper, sliced – 1 green bell pepper, sliced – 1 onion, thinly sliced – 3 cloves garlic, minced – 1 cup cherry tomatoes, halved – 1/2 cup sliced mushrooms – 1/4 cup chopped fresh parsley – 1/2 cup chicken broth – 1/4 cup white wine – 2 tablespoons olive oil – Salt and pepper to taste – Red pepper flakes (optional)
1. Heat olive oil in a large skillet over medium-high heat. 2. Season chicken with salt and pepper, then brown in the skillet.
3. Add potatoes and cook until golden brown. 4. Stir in onions, garlic, bell peppers, and mushrooms; sauté until vegetables are tender.
5. Pour in chicken broth and white wine, scraping up any browned bits. 6. Add cherry tomatoes and simmer until chicken is cooked through.
7. Season with salt, pepper, and red pepper flakes if desired. 8. Garnish with fresh parsley before serving.