italian garlic chicken skillet

(3 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Who doesn't love chicken and potatoes and garlic? Oh my! Throw in some peas and cheese! You've got my kind of meal. Recipe: kraft.com

(3 ratings)
yield 6 serving(s)
prep time 45 Min

Ingredients For italian garlic chicken skillet

  • 2 Tbsp
    olive oil
  • 6
    chicken breast halves, skinless and boneless
  • 1 1/2 lb
    small red potatoes, cut in half
  • 4 clove
    garlic, minced
  • 1/2 tsp
    minced fresh rosemary
  • 1/2 tsp
    dried oregano leaves
  • 3/4 c
    chicken broth
  • 1/2 c
    dry white wine
  • 1/4 c
    kraft tuscan house italian dressing
  • 1 c
    frozen peas
  • 1/4 c
    grated parmesan cheese

How To Make italian garlic chicken skillet

  • 1
    Heat 1 Tbsp. oil in a large nonstick skillet on medium high heat. Add chicken; cook 5 minutes on each side or until chicken is browned on both sides. Transfer to plate; cover to keep warm.
  • 2
    Add remaining oil and potatoes, cut-sides down, to skillet; cook on medium heat 7 minutes on each side or until potatoes are golden brown, stirring in garlic, rosemary and oregano for the last minute.
  • 3
    Add broth, wine and dressing; stir to scrape browned bits from bottom of skillet. Return chicken to skillet. Bring to boil; cover. Simmer on medium low heat 20 minutes, stirring occasionally, until potatoes are tender and chicken is done. Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.
  • 4
    Bring liquid in skillet to boil on medium-high heat; cook 5 to 7 minutes or until reduced to about 3/4 cup. Stir in peas, cook 1 minute or until heated through, stirring occasionally. Spoon over chicken and potatoes; sprinkle with cheese.
  • 5
    NOTE: May omit wine. Increase broth to 1-1/4 cups.

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