Meal Kit

Cacciatore-Style Chicken

with Yukon potatoes and red bell peppers

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 1 oz. Pitted Kalamata Olives
  • 1 Shallot
  • 2 Garlic Clove
  • 4 oz. Button Mushrooms
  • 1 Red Bell Pepper
  • 7 oz. Grape Tomatoes
  • 2 Basil Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 2 fl. oz. White Cooking Wine

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Start Preparing the Ingredients

    Cut potatoes into ½" dice. Cut olives into ¼" rounds across width. Cut shallot into ¼" rounds. Separate rounds into rings. Mince garlic. Cut mushrooms into ¼" slices.

  2. 2

    Finish Preparing the Ingredients

    Stem, seed, and cut red bell pepper into ½" dice. Halve grape tomatoes. Stem and coarsely chop basil. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  3. 3

    Sear the Chicken

    Heat a large non-stick pan over medium-high heat. Add chicken and 2 tsp.olive oil to hot pan and cook until browned, 3-4 minutes per side. Remove chicken to plate. Chicken will finish cooking in later step. Reserve pan; no need to wipe clean.

  4. 4

    Start the Vegetables

    Return pan used to sear chicken to medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Cook, stirring occasionally, until lightly browned, 3 minutes. Add potatoes, shallots, and red bell pepper to pan. Cook, stirring occasionally, until vegetables begin to soften, 5 minutes.

  5. 5

    Finish Chicken and Vegetables

    Add white wine and 1 ½ cups water to pan with vegetables. Cover and cook until potatoes are tender, 5-7 minutes. Once potatoes are tender, reduce heat to medium, and stir in olives, tomatoes, and garlic. Place chicken and any accumulated juices in pan, cover and cook until potatoes are soft and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes. Add basil (reserve a pinch for garnish) and season with ½ tsp. salt and a pinch of pepper.

  6. 6

    Plate the Dish

    Scoop a serving of vegetables on a plate. Place chicken on top of vegetables. Garnish with remaining basil.

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