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.
