Another skillet meal. After making this dish, I have decided it needs a makeover. The potatoes and chicken need to be more golden. The sauce should be thicker and brighter. Stay tuned for a new and improved recipe. However, the one skillet concept may be gone.
Skillet Chicken Vesuvio
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 2 Tbsp olive oil
- 1 1/2 pounds baby red potatoes, scrubbed and halved
- 2 garlic cloves, minced
- 1 tsp fresh rosemary, minced
- 1/2 teaspoon dried oregano
- 1/2 cup white wine
- 1 1/2 cups low-sodium chicken broth
- 1 cup frozen peas, thawed
- 2 Tbsp unsalted butter
- 2 tsp lemon juice
- Salt and pepper
- Pat chicken dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering.
- Cook chicken until golden, about 3 minutes per side. Transfer to plate.
- Add remaining oil to pan and heat until shimmering.
- Cook potatoes, cut-side down, until golden brown, about 7 minutes.
- Stir in garlic, rosemary, oregano, and ½ teaspoon salt and cook until fragrant, about 30 seconds.
- Add wine and broth, scraping up any browned bits with wooden spoon, and bring to boil.
- Return browned chicken to skillet on top of potatoes.
- Reduce heat to medium-low and simmer, covered.
- Cook until chicken is cooked through and potatoes are tender, about 12 minutes.
- Using slotted spoon, transfer chicken and potatoes to serving platter; tent with foil.
- Increase heat to medium-high and cook, uncovered, until sauce is reduced to 1 cup, about 5 minutes.
- Stir in peas and cook until heated through, about 1 minute.
- Off heat, whisk in butter and lemon juice and season with salt and pepper.
- Pour sauce over chicken and potatoes. Serve.