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Italian Recipes
Italian Chicken with Pepper Pan Sauce

Italian Chicken with Pepper Pan Sauce

and 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

Allergens:Wheat/BléSulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 piece

Chicken Breasts

160 g

Sweet Bell Pepper

450 g

Yellow Potato

1 unit

Lemon

56 g

Onion, chopped

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

6 g

Garlic

2 unit

Chicken Broth Concentrate

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

7 g

Parsley

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories650 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate60 g
Sugar8 g
Dietary Fiber7 g
Protein46 g
Cholesterol140 mg
Sodium1040 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Heat Guide for Step 5: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Cut potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil on a foil-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min. (NOTE: For 4ppl, use 2 foil-lined baking sheets, using 1 tbsp oil per sheet. Bake in top and bottom of oven, rotating sheets halfway through cooking)

2

Core, then cut peppers into 1/2-inch pieces. Juice half the lemon. Cut 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 Italian seasoning.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove pan from the heat then transfer peppers to a plate.

4

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

5

While chicken bakes, return same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl), then onions and garlic. Cook, stirring often, until softened, 3-4 min. Sprinkle flour over veggies. Cook, stirring often, until coated, 1 min. Add ¾ cup water (dbl for 4ppl) and broth concentrate. Cook, stirring often, until thickened, 2-3 min. Stir in peppers, lemon juice and 1/4 tsp chili flakes (dbl for 4ppl). (NOTE: Refer to Heat Guide guide in Start Here.) Season with salt and pepper.

6

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