Italian Chicken & Yellow Tomato Skillet with Ricotta Garlic Bread

Italian Chicken & Yellow Tomato Skillet

with Ricotta Garlic Bread

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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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).

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fresh
ingredients
Italian Chicken & Yellow Tomato Skillet with Ricotta Garlic Bread
Title
  • 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
Prepare the ingredients:
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. 

Cook the chicken:
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. 

Start the skillet:
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. 

Make the ricotta garlic bread:
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. 

Finish the skillet & serve your dish:
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! 

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Prepare the ingredients:
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. 

Cook the chicken:
Start the skillet:
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. 

Make the ricotta garlic bread:
Finish the skillet & serve your dish:
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!