PREP TIME: 10 mins | COOK TIME: 20 mins | YIELD: 4 servings
This scrumptious Garlic Butter Chicken and Potatoes is an amazing one-skillet meal that you can easily make at any time. It is one of the best and tastiest weeknight dinners that you can make in just thirty minutes from start to finish.
INGREDIENTS
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1 tbsp olive oil
3 tbsp butter, divided
1 1/2 pound (650 grams) chicken breast, cut into strips
1 1/2 pound (650 grams) baby yellow potatoes, quartered
1 tsp fresh thyme, chopped
5 garlic cloves, minced
1 tsp fresh rosemary, chopped
1 tsp fresh oregano, chopped
Crushed red chili pepper flakes, optional
Salt and fresh cracked pepper
Marinade:
1 tbsp olive oil
1/4 c. soy sauce (use coconut amino for strictly paleo)
Fresh cracked pepper
1 tbsp hot sauce (we used Sriracha)
How to make Garlic Butter Chicken and Potatoes Skillet
Step 1: Place the chicken strips with soy sauce, olive oil, pepper, and hot sauce in a large bowl. Toss well and set aside.
Step 2: In boiling salted water, parboil the potatoes for about 8 minutes.
Step 3: Heat 1 tbsp of each olive oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the drained potatoes to the skillet and cook for about 4 minutes. Stir and continue to cook the potatoes for another 4 to 5 minutes or until fork-tender and golden. To a plate, transfer the potatoes and set them aside.
Step 4: Add the rest of the 2 tbsp butter to the same skillet and melt over medium heat. In the skillet, lay the chicken strips in a single layer. Set the drained marinade aside for later. To the chicken, add the garlic and red chili pepper flakes. Cook the chicken on each side for about 1 minute until nicely browned.
Step 5: To the chicken, stir in the reserved marinade and cook further until the marinade is cooked. Then, add the fresh herbs and stir. Return the potatoes to the skillet and cook until heated through. If needed, adjust the salt and pepper.
Step 6: Take the garlic butter chicken and potatoes from the heat and serve right away garnished with extra crushed chili pepper, fresh herbs, and a sprinkle of Parmesan cheese. Enjoy!
Nutrition Facts:
Energy 624.01 cal, Fat 32.95 g, Protein 43.71 g, Carbs 39.2 g, Saturated Fat 11.35 g, Polyunsat Fat 4.73 g, Monounsat Fat 14.62 g, Sugar 4.24 g, Cholesterol 132.19 mg, Sodium 241.42 mg, Potassium 1468.06 mg, Fiber 5.25 g
Ingredients
- 1 tbsp olive oil
- 3 tbsp butter, divided
- 1 1/2 pound (650 grams) chicken breast, cut into strips
- 1 1/2 pound (650 grams) baby yellow potatoes, quartered
- 1 tsp fresh thyme, chopped
- 5 garlic cloves, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh oregano, chopped
- Crushed red chili pepper flakes, optional
- Salt and fresh cracked pepper
- Marinade:
- 1 tbsp olive oil
- 1/4 c. soy sauce (use coconut amino for strictly paleo)
- Fresh cracked pepper
- 1 tbsp hot sauce (we used Sriracha)
Instructions
Step 1: Place the chicken strips with soy sauce, olive oil, pepper, and hot sauce in a large bowl. Toss well and set aside.
Step 2: In boiling salted water, parboil the potatoes for about 8 minutes.
Step 3: Heat 1 tbsp of each olive oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the drained potatoes to the skillet and cook for about 4 minutes. Stir and continue to cook the potatoes for another 4 to 5 minutes or until fork-tender and golden. To a plate, transfer the potatoes and set them aside.
Step 4: Add the rest of the 2 tbsp butter to the same skillet and melt over medium heat. In the skillet, lay the chicken strips in a single layer. Set the drained marinade aside for later. To the chicken, add the garlic and red chili pepper flakes. Cook the chicken on each side for about 1 minute until nicely browned.
Step 5: To the chicken, stir in the reserved marinade and cook further until the marinade is cooked. Then, add the fresh herbs and stir. Return the potatoes to the skillet and cook until heated through. If needed, adjust the salt and pepper.
Step 6: Take the garlic butter chicken and potatoes from the heat and serve right away garnished with extra crushed chili pepper, fresh herbs, and a sprinkle of Parmesan cheese. Enjoy!