Italian Chicken & Yellow Tomato Skillet

with Ricotta Garlic Bread

40 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This vibrant skillet boasts plenty of the classic, comforting flavors of Italian-American cuisine thanks to a combination of oregano-seasoned chicken, zucchini, onion, and Castelvetrano olives—all simmered in a bright sauce of sweet yellow tomatoes (a specially-developed variety prized for their gorgeous sunny color).

See Plans

Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
1 14-Ounce Can Whole Peeled Yellow Tomatoes
1 Small Baguette
1 Zucchini
1 Yellow Onion
2 cloves Garlic
2 oz Fontina Cheese
1 tsp Whole Dried Oregano
¼ tsp Crushed Red Pepper Flakes
½ cup Part-Skim Ricotta Cheese
1 oz Castelvetrano Olives

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Peel 2 cloves of garlic. Leave one clove whole; roughly chop the remaining clove. In a bowl, combine the diced onion, chopped olives, and chopped garlic. Place the tomatoes in a large bowl; gently break apart with your hands. Halve the baguette. Grate the fontina on the large side of a box grater.

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken 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 cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

3 Start the skillet:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared onion mixture 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 crushed tomatoes (carefully, as the liquid may splatter) and season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the ricotta garlic bread:

Meanwhile, in a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper. Place the halved baguette on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned around the edges. Transfer to a cutting board. Carefully rub the cut sides with the whole garlic clove, then discard the clove. Evenly spread the seasoned ricotta onto the toasted baguette; halve crosswise.

5 Finish the skillet & serve your dish:

Add the cooked chicken to the pan; stir to combine. Evenly top with the grated fontina. Loosely cover the pan with foil and cook on medium-high, without stirring, 1 to 2 minutes, or until the cheese is melted and the chicken is heated through. Turn off the heat. Let cool at least 2 minutes before serving. Serve the finished skillet with the ricotta garlic bread on the side. Enjoy!