Hell's Kitchen Chicken Recipe

1. Season and Dredge

Pat chicken scallopini dry with paper towel. Season both sides with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp smoked paprika. Lightly dust each piece with 1.5 tablespoons of flour (reserve remaining flour). Shake off excess.

2. Sear the Chicken

In a large skillet over medium-high heat add 2 tbs olive oil and 1 tbs butter. When hot and foaming, add the chicken scallopini and sear 2 minutes per side until golden (they will finish cooking in the sauce). Transfer to a plate and tent with foil.

3. Sauté Aromatics

Reduce heat to medium. Add the minced garlic to the same skillet and sauté 30–45 seconds until fragrant, scraping browned bits. Add 1 tbs tomato paste and cook 1 minute to deepen flavor.

4. Build the Spicy Tomato Broth

Pour in 1 cup chicken stock and 1/2 can (about 14 oz) crushed tomatoes, stirring to combine and deglaze the pan. Add 1 tsp dried oregano, 1 tsp red pepper flakes (adjust to taste), and the remaining reserved flour (about 1.5 tbs) whisked into a few tablespoons of stock if needed to thicken. Stir in 3 tbs marinated tomatoes and 1 cup roasted button mushrooms. Bring to a gentle simmer.

5. Simmer Chicken

Return the seared scallopini to the skillet, submerging slightly in the broth. Simmer gently for 6–8 minutes, spooning broth over the chicken, until internal temperature reaches 165°F (74°C) and sauce has slightly reduced.

6. Finish Sauce

Stir in 2 tbs fresh basil (or 1 tsp dried) and 1 tbs fresh lemon juice. Taste and adjust seasoning with salt and pepper. If you like more heat, add a pinch more red pepper flakes.

7. Preheat oven to 425°F (220°C). On a rimmed baking sheet toss zucchini, red and yellow bell peppers, red onion, and eggplant (if using) with 2 tbs olive oil, 1 tsp dried Italian seasoning, 1/2 tsp salt and 1/2 tsp black pepper so everything is evenly coated.

8. Spread vegetables in a single layer and roast 18–22 minutes, tossing halfway, until vegetables are tender and edges are caramelized. If you prefer more char, broil for 1–2 minutes at the end, watching closely.

9. Remove from oven and keep warm until plating.

10. Prepare your choice of side (about 2 cups): boil pasta until al dente, steam rice, or serve with mashed potatoes warmed and ready.

11. To serve: place a scoop of your chosen side on each plate, arrange one chicken scallopini (or two if feeding more) beside or partially atop the side, spoon generous amounts of the spicy tomato broth with roasted mushrooms and marinated tomatoes over the chicken, and add a helping of roasted Italian vegetables to the side.

12. Garnish with 2 tbs grated Parmesan and 1 tbs chopped parsley. Serve immediately.