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This easy recipe features simple, Italian-seasoned chicken breasts generously blanketed with rich, melty fontina and bites of sweet pickled peppers. It’s the perfect accompaniment to our sides of creamy mashed potatoes and zucchini sautéed with aromatic garlic and a touch of spicy crushed red pepper.

Ethan Mick

with Zucchini & Mashed Potatoes

Fontina-Smothered Chicken

Boneless, Skinless Chicken Breasts

Garlic

Zucchini

Golden Or Red Potatoes

Fontina Cheese

Sweet Piquante Peppers

Crème Fraîche

Crushed Red Pepper Flakes

Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)

Ingredients

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the **potatoes**. Once the pot of water is boiling, add the diced potatoes. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the **crème fraîche** and **1 teaspoon of olive oil**. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & mash the potatoes:

While the potatoes cook, roughly chop the **peppers**. Thinly slice the **cheese**. Thinly slice the **zucchini** into rounds. Peel and roughly chop **2 cloves of garlic**.

Prepare the remaining ingredients:

While the potatoes continue to cook, pat the **chicken** dry with paper towels. Season on both sides with salt, pepper, and the **Italian seasoning**. In a medium pan (nonstick, if you have one), heat **1 teaspoon of olive oil** on medium-high until hot. Add the **seasoned chicken** and cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Evenly top with the **chopped peppers** and **sliced cheese**. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken:

Add **1 teaspoon of olive oil** to the pan of reserved fond; heat 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 **chopped garlic** 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, 1 to 2 minutes, or until slightly softened. Turn off the heat. Serve the **cooked chicken** with the **cooked zucchini** and **mashed potatoes**. Enjoy!