Tuscan Potato Skillet
Source: Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Lemon zest, garlic, and rosemary add a delightful Tuscan twist to this green bean, potato, and chicken skillet. The best part? Only having to use one pan to whip up this weeknight favorite, which also makes clean-up a breeze!
- Makes
- 4 Servings
Ingredients
- 10 petite red potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound chicken pieces
- 2 tablespoons extra virgin olive, divided
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 4 cloves garlic, minced
- 2 1/2 cups frozen green beans, thawed (12 oz. bag)
- 1 lemon, zested and juiced
Directions
- Cut each potato into 4 wedges. Place in a large microwave-safe bowl and season with salt and pepper. Microwave on HIGH for 4 minutes. Stir and microwave for 4 minutes more.
- While potatoes are cooking, cut each chicken tenderloin into 4 equal pieces.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes or until nicely browned, stirring frequently.
- Add remaining oil and potatoes; cook and stir for 5 minutes more to brown potatoes and fully cook chicken.
- Stir in rosemary, garlic, green beans, lemon zest and juice. Cook for a few minutes more to heat through. Season to taste with salt and pepper.
Notes
Use whatever type of potatoes you have on hand, are on sale, or offer the best price. Learn more about: Potatoes Herbs Garlic Green Beans Lemons
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.