Tuscan Garlic Chicken

This Tuscan Garlic Chicken is a rustic, one-pan wonder that brings the flavors of central Italy right to your kitchen table. By using chicken thighs and a clever dressing hack, you get deep, slow-cooked flavor in less than 30 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs Boneless Skinless Chicken Thighs
  • 1 ¼ lbs Small red potatoes halved
  • 1 cup Tuscan House Dressing
  • 1 cup Frozen peas
  • ¾ cup Chicken broth
  • ½ cup Dry white wine optional; can substitute with more broth
  • 4 cloves Garlic minced
  • ¼ cup Parmesan cheese grated
  • Aromatics: 2 tbsp olive oil divided, ½ tsp fresh rosemary, ½ tsp dried oregano.

Method
 

  1. Brown the Chicken: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–7 minutes per side until deeply browned and the internal temperature reaches 165°F. Remove chicken and set aside.
  2. Crisp the Potatoes: In the same skillet, add the remaining 1 tbsp of oil and the halved potatoes. Cook for 10–12 minutes, stirring occasionally, until they are golden brown on the outside and fork-tender.
  3. Sauté Aromatics: Add the minced garlic and oregano to the potatoes. Sauté for just 1 minute until the garlic is fragrant.
  4. Create the Glaze: Pour in the chicken broth, white wine (if using), and the Tuscan House Dressing. Bring to a boil, then turn the heat down to medium-low.
  5. Simmer & Finish: Return the chicken to the skillet and stir in the frozen peas. Cover the pan and simmer for 5 minutes. This allows the peas to heat through and the sauce to thicken into a savory glaze.
  6. Serve: Sprinkle with grated Parmesan and fresh rosemary directly in the pan before serving.

Notes

Yinz Mom Tip: Chicken thighs are the secret here! They stay juicy and tender during the simmer, unlike chicken breasts which can dry out. If you’re in a rush, you can microwave the halved potatoes for 4 minutes before adding them to the skillet to cut the browning time in half.