By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
331 cal · 40 min
Tuscan Potato Skillet
Recipe GLPRabd55da613ecfc
A vibrant one-pan skillet meal featuring tender chicken pieces and golden potatoes with fresh green beans, finished with bright lemon and aromatic rosemary for a Mediterranean-inspired dish that comes together quickly.
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Ingredients
10 petite red potatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound chicken breast, cut into bite-sized pieces
2 tablespoons extra virgin olive oil, divided
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
4 cloves garlic, minced
2 1/2 cups frozen green beans, thawed
1 lemon, zested and juiced
Directions
Cut each red potato into 4 wedges. Place the potatoes in a large microwave-safe bowl and season with salt and black pepper.
Microwave the potatoes on HIGH power for 4 minutes. Stir them, then microwave for another 4 minutes until they are nearly tender.
While the potatoes are microwaving, cut the chicken into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5 minutes, stirring frequently, until the chicken is nicely browned on all sides. The chicken should reach an internal temperature of 165°F.
Add the remaining 1 tablespoon of olive oil to the skillet along with the partially cooked potatoes. Cook and stir for about 5 minutes, allowing the potatoes to develop a golden color and ensuring the chicken is fully cooked through.
Stir in the chopped rosemary, minced garlic, thawed green beans, lemon zest, and lemon juice. Cook for 2 to 3 minutes, stirring gently, until everything is heated through.
Taste the skillet and adjust the seasoning with additional salt and pepper as needed. Serve hot.
Comments
Every ingredient is standard stock at any Charlotte grocer including Harris Teeter, Food Lion, Kroger, or Walmart—nothing forces a special trip. The cost per serving runs around $3.50–$4.00, driven mainly by chicken breast at roughly $6–$7 per pound; the vegetables and pantry staples are cheap. The stated 40 minutes glosses over the potato prep and doesn't account for chopping garlic, rosemary, and green beans, so expect closer to 50 minutes start-to-table on a weeknight. It's a solid one-skillet family dish with minimal fussing once everything hits the pan, though it requires some attention to avoid sticking, and it reheats reasonably well if you have leftovers.
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