Tuscan Garlic-Chicken Skillet

45 6 servings, 1/6 recipe (206 g) each
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6 servings, 1/6 recipe (206 g) each

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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 evenly browned. 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 evenly browned, stirring in garlic, rosemary and oregano for the last minute. Add broth, wine 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 (170°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.


Omit wine. Increase broth to 1-1/4 cups.

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 flavourful cooked product.


  • 6 servings, 1/6 recipe (206 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (206 g) each
Calories 330
% Daily Value
Total fat 13g
Saturated fat 3g
Cholesterol 80mg
Sodium 310mg
Carbohydrate 23g
Dietary fibre 3g
Sugars 3g
Protein 26g
Vitamin A 6 %DV
Vitamin C 50 %DV
Calcium 6 %DV
Iron 20 %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.

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