Spicy & Savory Chicken Murphy

This hearty Chicken Murphy dish has become my weekend dinner hero, combining tender chicken with colorful peppers and potatoes in a savory, spicy sauce that keeps everyone coming back for seconds.

I discovered this recipe during a family gathering where my Italian neighbor brought over his version. After begging for the recipe, I've tweaked it over the years to become the crowd favorite it is today.

Ingredients

• Boneless skinless chicken thighs or breasts cut in chunks provide the perfect protein foundation with thighs offering more flavor and moisture
• Hot cherry peppers deliver the signature Murphy heat that makes this dish memorable
• Colorful bell peppers add sweetness and visual appeal to balance the spicy elements
• Yellow potatoes absorb all the amazing flavors while adding heartiness
• Chicken broth creates the base for the delicious sauce that brings everything together
• Dried oregano and basil provide classic Italian flavors that enhance the profile
• Olive oil helps brown the chicken properly and builds flavor from the start

Step-by-Step Instructions

Season the Chicken

Season chicken pieces generously with salt, pepper, oregano, and basil, making sure to coat all sides evenly. This initial seasoning is crucial as it builds the foundation of flavor that will infuse throughout the dish.

Brown the Chicken

Heat olive oil in a large skillet until shimmering but not smoking. Add the seasoned chicken pieces without overcrowding and brown on all sides until golden, about 3 minutes per side. This creates a flavorful crust and seals in juices. Remove chicken and set aside.

Sauté the Aromatics

Add chopped onion to the same pan, scraping up any browned bits from the chicken which adds tremendous flavor. Cook until onions turn translucent and begin to caramelize slightly around the edges, about 3 to 5 minutes. Add garlic and cook just until fragrant, about one minute, being careful not to burn it.

Cook the Peppers

Add all the colorful bell peppers and hot cherry peppers to the pan. Stir frequently and cook until peppers just begin to soften but still maintain some firmness, approximately 5 minutes. The peppers should retain their bright colors and some texture.

Add Potatoes

Incorporate the cubed potatoes into the pepper mixture, stirring to coat them with the flavored oil. Cook for 3 to 5 minutes to give the potatoes a head start in the cooking process and allow them to absorb some of the flavors from the pan.

Combine and Simmer

Return the browned chicken to the pan, nestling pieces among the vegetables. Pour chicken broth over everything, ensuring it partially covers the ingredients but doesn't submerge them completely. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20 to 25 minutes, occasionally stirring gently, until chicken is fully cooked and potatoes are fork tender.

Rest and Serve

Remove from heat and allow the dish to rest uncovered for 5 minutes, which helps the flavors settle and sauce slightly thicken. Garnish with fresh parsley if desired, adding a bright finish. Serve piping hot straight from the pan for a rustic presentation.

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The hot cherry peppers are truly the soul of this dish. I learned from my neighbor that the juice from the pepper jar can also be added for extra tang and heat. The first time I made this for my family, my father in law who typically avoids spicy food couldn't stop eating it, declaring it "the perfect level of heat that builds without overwhelming."

Spice Level Management

Chicken Murphy is traditionally known for its spicy kick, but you can easily adjust the heat to suit your preferences. For a milder version, reduce the cherry peppers to 4 or 5 and remove all seeds before adding them to the dish. The bell peppers will still provide wonderful flavor without the intense heat. If serving to guests with varying spice tolerances, consider serving additional hot cherry peppers on the side for those who prefer extra heat. Remember that the spiciness tends to intensify as leftovers sit overnight in the refrigerator.

Make Ahead and Storage Tips

This dish actually improves with time as the flavors continue to meld together. You can prepare Chicken Murphy up to two days ahead and refrigerate in an airtight container. Reheat gently on the stovetop over medium low heat, adding a splash of chicken broth if needed to loosen the sauce. For freezing, cool completely then store in freezer safe containers for up to three months. Thaw overnight in the refrigerator before reheating. The potatoes may become slightly softer after freezing but will still taste delicious.

Serving Suggestions

Chicken Murphy truly shines when served with something to soak up its flavorful sauce. A crusty Italian bread is traditional and perfect for dipping. For a heartier meal, serve over al dente pasta like penne or rigatoni that can catch the sauce in their ridges. Risotto or creamy polenta also make excellent companions to this dish. For a complete experience, pair with a simple arugula salad dressed with lemon and olive oil to cut through the richness of the main dish.

Cultural Background

Chicken Murphy has Italian American roots and is particularly popular in New Jersey and New York. While its exact origin story remains debated, many attribute its creation to Italian immigrants who adapted their cooking to locally available ingredients. The dish takes its name from Irish American restaurateur Jimmy Murphy, who reportedly created it in the 1970s. Today, it remains a staple in Italian American restaurants throughout the Northeast, with each establishment offering their unique variation on this beloved classic.

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Recipe FAQs

→ How spicy is Chicken Murphy?

The spiciness of Chicken Murphy is customizable based on your preference. The traditional version uses hot cherry peppers which provide a moderate kick. You can increase or decrease the heat by adjusting the number of peppers, substituting with milder banana peppers, or adding red pepper flakes for extra heat.

→ Can I make Chicken Murphy ahead of time?

Yes, Chicken Murphy actually tastes even better the next day as the flavors have more time to meld. Prepare the dish completely, allow it to cool, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth if needed to maintain moisture.

→ What can I serve with Chicken Murphy?

Chicken Murphy pairs wonderfully with crusty bread, rice, or pasta to soak up the delicious sauce. A fresh green salad makes an excellent side to balance the hearty, savory nature of the dish. For a complete Italian-American inspired meal, consider serving with garlic bread and a simple Caesar salad.

→ Can I use chicken breast instead of thighs?

Yes, the recipe works with either boneless, skinless chicken thighs or breasts. Thighs tend to stay more tender and juicy during the cooking process, while breasts are leaner. If using breasts, be careful not to overcook them as they can dry out more easily than thighs.

→ Is Chicken Murphy gluten-free?

Yes, this Chicken Murphy is naturally gluten-free as written, containing meat, vegetables, and broth without gluten-containing ingredients. However, always check individual ingredient labels, particularly the chicken broth, to ensure no hidden gluten or cross-contamination if you're cooking for someone with celiac disease or gluten sensitivity.

→ How can I make a creamier version of Chicken Murphy?

For a richer, creamier version of Chicken Murphy, stir in a tablespoon of butter or a splash (about 1/4 cup) of heavy cream at the end of cooking. Allow it to simmer for just 1-2 minutes to incorporate. This adds a silky texture and richness that complements the spicy elements wonderfully.