Rustic Italian Chicken
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  • 3 tablespoons olive oil
  • 4 McGinnis Sisters boneless, skinless chicken breasts
  • 1 1/2 pounds small red-skinned potatoes, halved
  • 4 large garlic cloves, minced
  • 1 cup chicken broth
  • 1 1/2 teaspoons white pepper
  • 1 teaspoon dried thyme
  • 8 ounces frozen peas, thawed
  • 2 tablespoons salted butter
 Preheat the oven to 450°F.

Heat oil in a large ovenproof pot over high heat. Sprinkle chicken with salt and pepper. Working in batches if necessary, cook chicken in the pot until golden brown on all sides, about 10 minutes. Transfer chicken a plate, set aside.
Add potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add garlic and saute for 1 minute. Add 1/2 cup of broth and stir to scrape up any brown bits on the bottom of the pot. Add remaining broth, pepper, and thyme. Return chicken to the pot, stirring to combine. Bring to a boil over medium-high heat.

Cover and bake in the oven until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to a clean serving platter. Arrange potatoes around chicken. Add peas to the sauce in the pot. Cover and simmer over high heat until the peas are tender, stirring often, about 2 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve

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