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Garlic Butter Chicken and Potatoes Skillet Recipe

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★★★★

4 from 36 reviews

This Garlic Butter Chicken and Potatoes Skillet is a simple, flavorful weeknight dinner that combines tender chicken breast strips marinated in a savory soy and hot sauce blend, sautéed golden baby potatoes, and fresh herbs all cooked together in one skillet for an easy, delicious meal.

Ingredients

Scale

Chicken and Potatoes

  • 1 1/2 lb (650g) chicken breast, cut into strips
  • 1 1/2 lb (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 pepper flakes, optional

Marinade

  • 1/4 cup low sodium soy sauce (or coconut aminos for paleo)
  • 1 tablespoon olive oil
  • 1 tablespoon hot sauce (e.g., Sriracha)
  • Fresh cracked pepper, to taste

Instructions

  1. Marinate Chicken: In a large bowl, combine the chicken strips with low-sodium soy sauce, 1 tablespoon olive oil, fresh cracked pepper, and hot sauce. Mix well and set aside to marinate while you prepare the potatoes.
  2. Parboil Potatoes: Place the quartered baby yellow potatoes in a pot of boiling salted water. Parboil for 8 minutes to partially cook them, which will speed up skillet cooking and help achieve a golden crust.
  3. Sauté Potatoes: Drain the potatoes well. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the potatoes and cook for about 4 minutes. Stir, then cook for an additional 4-5 minutes until potatoes are golden brown and fork-tender. Transfer potatoes to a plate and set aside.
  4. Cook Chicken: In the same skillet over medium heat, add the remaining 2 tablespoons butter. Lay the marinated chicken strips in one layer. Add minced garlic and optional crushed red chili pepper flakes evenly over the chicken. Cook chicken strips for about 1 1/2 minutes on each side until nicely browned and cooked through. Adjust timing according to preferred doneness.
  5. Combine and Finish: Pour the reserved marinade into the skillet with the chicken and cook together until the marinade is heated through and slightly reduced. Stir in the fresh chopped thyme, rosemary, and oregano. Return the sautéed potatoes to the skillet and mix gently to heat through. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve: Remove from heat and serve immediately. Optionally garnish with additional crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the chicken and potatoes. Enjoy your flavorful garlic butter chicken and potatoes skillet!

Notes

  • Parboiling potatoes ensures faster cooking and a crispy exterior.
  • Adjust chili flakes to your preferred spice level or omit for mild flavor.
  • You can substitute chicken thighs if preferred; cooking time may vary.
  • For a paleo version, replace soy sauce with coconut aminos.
  • Adding parmesan cheese on top adds a nice touch of umami and richness.

Keywords: Garlic butter chicken, skillet chicken, chicken with potatoes, easy weeknight dinner, one-pan meal, sautéed potatoes, garlic chicken recipe

Find it online: https://epicrecipebox.com/garlic-butter-chicken-and-potatoes-skillet-recipe/