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Tuscan Garlic Chicken Skillet

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, ...

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

    KRAFT Tuscan House Italian Dressing

  • 1

    cup

    frozen peas

  • 1/4

    cup

    Grated Parmesan Cheese

Instructions

  1. 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.

  2. 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.

  3. 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.

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