Prep
30-60 MINS
Cook
15 MIN
Calories
340
Ingredients
2 tbsp
olive oil, divided
6
boneless skinless chicken thighs (1-1/2 lb.)
1-1/2 lb
small red potatoes (about 9), cut in half
4 cloves
garlic, minced
1/2 tsp
minced fresh rosemary
1/2 tsp
dried oregano leaves
1-1/4 cups
fat-free reduced-sodium chicken broth
1 cup
frozen peas
1/4 cup
Grated Parmesan Cheese
Instructions
Step 1
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.
Step 2
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.
Step 3
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.