Tuscan Garlic Chicken Skillet
By Kraft Salad Dressing Kitchen
Prep
30-60 mins
Total
45 min
Servings
6 Servings
Recreate traditional Tuscan flavors with this Tuscan Garlic Chicken Skillet. You'll love the juiciness of the chicken thighs seasoned with rosemary, oregano in this Tuscan garlic chicken recipe. Don't even get us started on the flavorful sauce!
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
1/4
cup
1
cup
frozen peas
1/4
cup
Grated Parmesan Cheese
Tuscan House Italian Dressing
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.
