Tuscan Garlic Chicken Skillet

4.7
(7) 5 Reviews
Prep Time
45
min.
Total Time
45
min.
Servings

6 servings

Traditional Tuscan herbs and spices elevate this potato and chicken thighs skillet to new heights. The flavorful sauce doesn't hurt either.

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What You Need

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Make It

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  • Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min. on each side or until thighs are evenly browned on both sides. Transfer to plate; cover to keep warm.
  • Add remaining oil and potatoes, cut sides down, to skillet; cook on medium heat 7 min. on each side or until potatoes are golden brown, stirring in garlic, rosemary and oregano for the last minute. Add broth and dressing; stir to scrape browned bits from bottom of skillet. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally. Return chicken to skillet; simmer 5 min. or until potatoes are tender and chicken is done (165°F). Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.
  • Bring liquid in skillet to boil on medium-high heat; cook 5 to 7 min. or until reduced to about 3/4 cup. Stir in peas; cook 1 min. or until heated through, stirring occasionally. Spoon over chicken and potatoes; sprinkle with cheese.

When Serving Adults

Decrease broth to 3/4 cup and add 1/2 cup dry white wine, if desired. Please use alcohol responsibly.

Use Tongs When Cooking Chicken

When cooking chicken, use tongs instead of a fork when turning the chicken over. This will help to prevent the juices from running out, resulting in a moister, more flavorful cooked product.

Variation

Substitute 1 pkg. (16 oz.) frozen potato and four-cheese blend pierogies for the potatoes. Cook in skillet on medium-high heat 2 min. on each side or until evenly browned on both sides. Continue as directed, reducing the 10-min. simmering time to 5 min.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 340
% Daily Value
Total fat 17g
Saturated fat 4g
Cholesterol 105mg
Sodium 390mg
Carbohydrate 23g
Dietary fiber 3g
Sugars 3g
Protein 24g
   
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • vanclaners |

    I just made this for dinner tonight and it was a big hit! I used chicken thighs with skin and bone, so I had to increase the cooking time, which I did by adding the chicken to the potatoes and broth longer. I substituted the Sun-Dried Tomato Italian Dressing, and it was delicious. I cut the garlic in half and nearly doubled the rosemary and oregano to suit our tastes. The kids ate their peas without complaint! I thought it was a pretty simply recipe to make.

  • KatieABrown |

  • Carrottop4095 |

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