Description
A quick and flavorful Garlic Butter Chicken and Potatoes Skillet one-pan meal featuring juicy chicken, crispy golden potatoes, and a rich garlic butter sauce. Perfect for a hassle-free weeknight dinner with minimal cleanup.
Ingredients
Scale
- 1 ½ lbs (650g) chicken breast, cut into strips
- 1 ½ lbs (650g) baby yellow potatoes, quartered
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 5 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh oregano, chopped
- Salt and fresh cracked pepper to taste
- Crushed red chili flakes (optional)
For the Marinade:
- ¼ cup low-sodium soy sauce (or coconut aminos for paleo)
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (such as Sriracha)
- Fresh cracked pepper
Instructions
- Marinate the Chicken: In a large bowl, combine chicken strips with soy sauce, olive oil, hot sauce, and cracked pepper. Let the chicken marinate while preparing the potatoes to absorb flavor.
- Parboil the Potatoes: Bring a pot of salted water to a boil and add quartered baby potatoes. Cook for about eight minutes until just fork-tender but not fully cooked. Drain and set aside to cool slightly.
- Sauté the Potatoes: Heat one tablespoon of olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted, add the drained potatoes and cook for four minutes, stirring occasionally. Continue cooking for another four to five minutes until golden brown and crispy. Transfer to a plate and set aside.
- Cook the Chicken: In the same skillet, add the remaining two tablespoons of butter. Arrange the chicken strips in a single layer, reserving the marinade for later. Add minced garlic and red chili flakes. Sear the chicken on each side for about one minute or until golden brown and slightly crispy on the edges.
- Combine Everything: Pour the reserved marinade into the skillet, stirring to coat the chicken in the flavorful sauce. Let it cook for a minute until the sauce reduces slightly. Return the sautéed potatoes to the skillet and toss everything together. Sprinkle fresh thyme, rosemary, and oregano, mixing well. Adjust seasoning with salt and pepper if needed.
- Serve and Enjoy: Remove the skillet from heat and serve immediately. Garnish with extra fresh herbs and a sprinkle of Parmesan cheese for extra flavor if desired.
Notes
- To keep the chicken juicy, avoid overcooking. Use a meat thermometer to ensure it reaches 165°F (75°C).
- For extra crispiness, let the potatoes dry completely before adding them to the skillet.
- Make it dairy-free by replacing butter with additional olive oil or ghee.
- For a spicier kick, increase the amount of red chili flakes or hot sauce in the marinade.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg