We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Italian Chicken & Veggie Skillet
with Crispy Parmesan Breadcrumbs
-
Time35 min
-
Servings2
-
NutritionEst. 510 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
This vibrant skillet boasts plenty of the classic, comforting flavors of Italian-American cuisine thanks to our robust tomato sauce, bites of tender chicken, vegetables, and capers—all topped with toasty oregano-parmesan breadcrumbs.
Get Cooking
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
-
1 15-Ounce Can Crushed Tomatoes
-
1 Red Onion
-
2 cloves Garlic
-
6 oz Carrots
-
3 oz Shishito Peppers
-
¼ cup Grated Parmesan Cheese
-
¼ cup Panko Breadcrumbs
-
1 Tbsp Capers
-
¼ tsp Crushed Red Pepper Flakes
-
1 tsp Whole Dried Oregano
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel the carrots; halve lengthwise, then thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.
2
Toast the breadcrumbs:
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until golden brown. Transfer to a bowl; stir in the cheese. Wipe out the pan.
3
Cook the chicken & peppers:
Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and pepper 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the skillet:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion and carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic, capers, 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 occasionally, 2 to 3 minutes, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat.
5
Finish the skillet & serve your dish:
Add the cooked chicken and peppers to the pan of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished skillet topped with the toasted breadcrumbs. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel the carrots; halve lengthwise, then thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.
2
Toast the breadcrumbs:
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until golden brown. Transfer to a bowl; stir in the cheese. Wipe out the pan.
3
Cook the chicken & peppers:
Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and pepper 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the skillet:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion and carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic, capers, 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 occasionally, 2 to 3 minutes, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat.
5
Finish the skillet & serve your dish:
Add the cooked chicken and peppers to the pan of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished skillet topped with the toasted breadcrumbs. Enjoy!
Tips from Home Chefs
About Blue Apron
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