Italian Chicken & Veggie Skillet with Crispy Parmesan Breadcrumbs

Italian Chicken & Veggie Skillet

with Crispy Parmesan Breadcrumbs

35 MIN
myWW™
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

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

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  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Italian Chicken & Veggie Skillet with Crispy Parmesan Breadcrumbs
Title
  • 10 oz Chopped Chicken Breast
  • 1 15-Ounce Can Crushed Tomatoes
  • 1 Red Onion
  • 6 oz Carrots
  • 2 cloves Garlic
  • 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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel the carrots and 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.

Toast the breadcrumbs:
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.

Cook the chicken & peppers:
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. Cover with foil to keep warm.

Start the skillet:
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.

Finish the skillet & serve your dish:
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

Italian Chicken & Veggie Skillet

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel the carrots and 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.

Toast the breadcrumbs:
Cook the chicken & peppers:
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. Cover with foil to keep warm.

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.

Start the skillet:
Finish the skillet & serve your dish:
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!

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