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
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
  • Nutrition (per serving)

  • Calories
    503
  • Carbohydrates
    47g
  • Fat
    14g
  • Protein
    50g
  • Sodium
    1144mg
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Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Start Preparing the Ingredients
    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.

  • Step 2 - Finish Preparing the Ingredients
    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.

  • Step 3 - Sear the Chicken
    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.

  • Step 4 - Start the Vegetables
    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.

  • Step 5 - Finish Chicken and Vegetables
    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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

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