Italian Chicken & Vegetable Skillet

with Mozzarella & Grana Padano Cheese

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
10 Smart Points

This deliciously cheesy dish boasts plenty of the classic, comforting flavors of Italian-American cuisine, like bites of tender chicken, zucchini, sweet peppers, onion, and olives—all simmered in a robust tomato sauce seasoned with spicy red pepper flakes and a traditional blend of herbs.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
Italian Chicken & Vegetable Skillet with Mozzarella & Grana Padano Cheese
Title
  • 10 oz Chopped Chicken Breast
  • 1 14-Ounce Can Whole Peeled Tomatoes
  • 2 cloves Garlic
  • 4 oz Sweet Peppers
  • 1 Zucchini
  • 2 Tbsps Tomato Paste
  • 4 oz Fresh Mozzarella Cheese
  • ½ oz Sweet Piquante Peppers
  • 1 oz Pitted Niçoise Olives
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Yellow Onion
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Combine in a bowl. Place the tomatoes in a bowl and gently break apart with your hands. Roughly chop the pickled peppers and olives; combine in a bowl. Tear the mozzarella into bite-sized pieces. Grate the Grana Padano on the small side of a box grater.

Cook the chicken & vegetables:
2 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the Italian seasoning; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Add the prepared onion mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

Make the sauce:
3 Make the sauce:

Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the crushed tomatoes and remaining Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. 

Finish & serve your dish:
4 Finish & serve your dish:

Add the pepper-olive mixture; stir to combine. Evenly top with the mozzarella pieces. Loosely cover the pan with foil. Reduce the heat to medium and cook, without stirring, 3 to 4 minutes, or until the cheese is melted. Turn off the heat. Serve the finished skillet garnished with the grated Grana Padano. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Combine in a bowl. Place the tomatoes in a bowl and gently break apart with your hands. Roughly chop the pickled peppers and olives; combine in a bowl. Tear the mozzarella into bite-sized pieces. Grate the Grana Padano on the small side of a box grater.

2 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the Italian seasoning; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Add the prepared onion mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

Cook the chicken & vegetables:
Make the sauce:
3 Make the sauce:

Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the crushed tomatoes and remaining Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. 

4 Finish & serve your dish:

Add the pepper-olive mixture; stir to combine. Evenly top with the mozzarella pieces. Loosely cover the pan with foil. Reduce the heat to medium and cook, without stirring, 3 to 4 minutes, or until the cheese is melted. Turn off the heat. Serve the finished skillet garnished with the grated Grana Padano. Enjoy! 

Finish & serve your dish: