Tuscan Herb Chicken Skillet Prepared with Tuscan Olive Oil Blend

Golden chicken thighs, tender baby potatoes, sweet onion, and juicy cherry tomatoes simmer together in one skillet for a cozy dinner with bold herb flavor. Tuscan Infused Olive Oil Blend brings rosemary, basil, and garlic notes into the pan, giving the whole dish a rustic, savory finish that feels right at home on a weeknight or a relaxed family dinner. It is the kind of skillet meal people reach for again because it tastes like comfort with just enough brightness to keep every bite lively.

Garden Infuzions

Tuscan Herb Chicken Skillet Prepared with Tuscan Olive Oil Blend

Juicy chicken, golden potatoes, and tender tomatoes come together in one skillet with the earthy, herb-forward flavor of Tuscan Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 2 tablespoons Tuscan Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 cloves garlic minced
• 1 small yellow onion sliced
• 1 pound baby potatoes halved
• 1 cup low-sodium chicken stock
• 1 cup cherry tomatoes
• 1/4 cup pitted Kalamata olives
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

Equipment

• 1 Large skillet 12-inch or larger, heavy-bottomed
• 1 Tongs For turning chicken
• 1 Cutting board For prep
• 1 Chef’s knife For chopping and slicing
• 1 Wooden spoon For stirring and deglazing

Method

 

Instructions

1. 1. Pat the chicken thighs dry and season them with salt, black pepper, oregano, and basil.
2. 2. Heat the Tuscan Infused Olive Oil Blend and the olive oil in a large skillet over medium-high heat.
3. 3. Sear the chicken for 4 to 5 minutes per side until golden brown, then transfer it to a plate.
4. 4. Add the onion and baby potatoes to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the onion softens and the potatoes start to brown.
5. 5. Stir in the garlic and cook for 30 seconds until fragrant.
6. 6. Pour in the chicken stock and scrape up any browned bits from the bottom of the pan.
7. 7. Return the chicken to the skillet, nestle in the cherry tomatoes and olives, then cover and simmer for 12 to 15 minutes until the chicken is cooked through and the potatoes are tender.
8. 8. Uncover the skillet, stir in the lemon juice, and simmer for 2 minutes to bring the sauce together.
9. 9. Finish with chopped parsley and serve warm straight from the pan.

Notes

Use an instant-read thermometer if you want a precise doneness check; the chicken is ready when the thickest part reaches 165°F. The lemon juice at the end brightens the skillet without overpowering the herb flavor. If the potatoes are a little larger, give them a few extra minutes before adding the chicken back in.

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Recipe Tips

Cut the potatoes into even pieces so they finish cooking at the same time as the chicken. Let the chicken rest briefly before slicing so the juices stay in the meat. If the pan starts to dry out, add a splash of chicken stock to keep the vegetables glossy and the sauce loose.

Serving Suggestions

Serve this skillet dinner with crusty bread, a simple green salad, or buttered pasta to catch the flavorful pan juices. It also pairs nicely with roasted asparagus, green beans, or a bowl of rice for a heartier plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently on the stovetop or in the microwave with a spoonful of water or stock to loosen the sauce.

Variations

Swap in boneless chicken breasts for the thighs if you prefer, but watch the cook time so they stay juicy. You can also add sliced mushrooms, zucchini, or baby spinach near the end of cooking for a fuller vegetable skillet.

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