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Mediterranean Chicken with Potatoes

Randy Mayor; Melanie J. Clarke
Yield 8 servings (serving size: 1 1/4 cups)
This tasty Mediterranean chicken dish features small red potatoes and other classic regional ingredients, like red onion, wine, olives, tomatoes, basil, artichokes, and Parmesan cheese. 

Ingredients

  • 4 teaspoons minced garlic, divided
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon black pepper, divided
  • 12 small red potatoes, halved (about 1 1/2 pounds)
  • Cooking spray
  • 2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 cup vertically sliced red onion
  • 3/4 cup dry white wine
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/2 cup chopped pepperoncini peppers
  • 1/4 cup pitted kalamata olives, halved
  • 2 cups chopped plum tomato
  • 2 tablespoons chopped fresh basil
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • Thyme sprigs (optional)

Nutrition Information

  • calories 331
  • caloriesfromfat 20 %
  • fat 7.3 g
  • satfat 2.1 g
  • monofat 3.7 g
  • polyfat 0.9 g
  • protein 33.5 g
  • carbohydrate 32.5 g
  • fiber 3.6 g
  • cholesterol 71 mg
  • iron 2.9 mg
  • sodium 897 mg
  • calcium 124 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.

  3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.

  4. Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.