Italian Chicken and Lemony Pepper Sauce

Italian Chicken and Lemony Pepper Sauce

with Roasted Potatoes

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Inspired by the classic Italian-American Sunday supper, Scarpariello! Lemony sauce smothers chicken and peppers atop crispy roasted potatoes


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

160 g

Sweet Bell Pepper

460 g

Russet Potato

1 unit


50 g


6 g


7 g


1 tbsp

All-Purpose Flour


1 unit

Chicken Broth Concentrate

1 tsp

Chili Flakes

1 tbsp

Italian Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*


2 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2720 kJ
Calories650 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate64 g
Sugar7 g
Dietary Fiber8 g
Protein46 g
Cholesterol140 mg
Sodium860 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Garlic Press
Paper Towel
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce.

Heat Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Cut potatoes into 1/2-inch pieces.

Toss potatoes with 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, tossing halfway through cooking, until golden-brown, 24-26 min. (NOTE: You will be adding the chicken to the baking sheet halfway through roasting.) (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, using 1 tbsp oil per sheet. Bake in the top and the middle of the oven, rotating sheets halfway through cooking.)


While potatoes roast, core, then cut pepper into 1/2-inch pieces. Peel, then cut shallot into 1/2-inch pieces. Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop parsley. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with half the Italian Seasoning.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Remove pan from the heat, then transfer peppers to a plate.


Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until chicken is golden-brown, 1-2 min per side. Transfer to the baking sheet with potatoes. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe pan clean.


While chicken cooks, return same pan to medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 3-4 min. Stir in garlic, then sprinkle flour and remaining Italian Seasoning over top. Cook, stirring often, until shallots are coated, 1 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil and cook, stirring often, until thickened, 2-4 min. Stir in cooked peppers, lemon juice and 1/8 tsp chili flakes (NOTE: Reference Heat Guide.) Season with salt and pepper.


Thinly slice chicken. Divide potatoes and chicken between plates. Spoon sauce and veggies over chicken. Sprinkle with parsley and squeeze over a lemon wedge, if desired.