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250ml Tuscan Infused Olive Oil Blend – Mediterranean essence
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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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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