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Chicken Sautéed with Peppers, Mushrooms, and Potatoes recipe served on a plate, by Pekin the Chef

Jul 28 2026

Restaurants›Laico's›Chicken Sautéed With Peppers, Mushrooms, And Potatoes Recipe

Chicken Sautéed With Peppers, Mushrooms, And Potatoes Recipe

Inspired by Laico's

Time30m

Serves4

Make Chicken Sautéed With Peppers, Mushrooms, And Potatoes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

4 pieces Chicken breast, boneless and skinless

2 cups Bell peppers (red, green, and yellow)

1 cup Mushrooms, sliced

2 cups Potatoes, diced

2 tablespoons olive oil

3 cloves Garlic, minced

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Watkins paprika

1 tablespoon Fresh parsley, chopped

Method

Cooking Instructions

1

Prepare the Ingredients

Wash and chop the bell peppers, slice the mushrooms, and dice the potatoes into small cubes. Mince the garlic.

2

Cook the Potatoes

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and season with salt and pepper. Sauté for about 10-12 minutes, or until golden brown and tender. Remove from the skillet and set aside.

3

Sauté the Chicken

In the same skillet, add the remaining tablespoon of olive oil. Season the chicken breasts with paprika, salt, and black pepper. Cook the chicken for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest for a few minutes before slicing.

4

Cook the Vegetables

In the same skillet, add the garlic, bell peppers, and mushrooms. Sauté for about 5-7 minutes, or until the vegetables are tender.

5

Combine and Serve

Return the cooked potatoes and sliced chicken to the skillet with the vegetables. Toss everything together and cook for an additional 2 minutes. Garnish with fresh parsley before serving.