PREP TIME: 10 mins | COOK TIME: 20 mins | YIELD: 4 servings
Amazing flavors in one skillet! The perfect weeknight dinner that’s ready in under thirty minutes. This is no doubt the easiest and quickest flavor-packed meal you’ll ever make!
INGREDIENTS
1 1/2 pounds (650 grams) chicken breast, cut into strips
1 1/2 pounds (650 grams) baby yellow potatoes, quartered
1 tbsp olive oil
3 tbsp butter, divided
5 garlic cloves, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional
Marinade:
1/4 c. soy sauce (or coconut amino if you’re strictly paleo)
1 tbsp olive oil
1 tbsp hot sauce (we used Sriracha)
Fresh cracked pepper
HOW TO MAKE GARLIC BUTTER CHICKEN AND POTATOES SKILLET
Step 1: Combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce in a large bowl. Marinate the chicken while getting the potatoes ready.
Step 2: In boiling salted water, parboil the potatoes for about 8 minutes.
Step 3: Heat 1 tbsp each of olive oil and butter in a large skillet over medium-high heat. Add the drained potatoes to the skillet once the butter has melted and cooked for approximately 4 minutes. Stir the potatoes, then continue to cook for 4 to 5 minutes more until golden and easily pierce with a fork. To a plate, transfer the sauteed potatoes and set them aside.
Step 4: Add the rest of the 2 tbsp butter in the same skillet and melt over medium heat. In a single layer, lay the chicken strips over the melted butter (keeping the marinade for later). To the skillet, add the garlic and red chili pepper flakes. For about a minute per side, cook the chicken strips until nicely browned.
Step 5: Add the reserved marinade to the skillet, stir, and cook further with the chicken. Stir in the fresh herbs, then add in the sauteed potatoes. Cook until heated through. If needed, adjust the salt and pepper according to taste.
Step 6: Before serving, garnish with crushed chili pepper, fresh herbs, and Parmesan cheese and enjoy immediately.
Nutrition Facts:
Energy 624.01cal | Fat 32.95g | Protein 43.71g | Carbs 39.2g | Saturated Fat 11.35g | Polyunsat Fat 4.73g | Monounsat Fat 14.62g | Sugar 4.24g | Cholesterol 132.19mg | Sodium 241.42mg | Potassium 1468.06mg | Fiber 5.25g
Ingredients
- 1 1/2 pounds (650 grams) chicken breast, cut into strips
- 1 1/2 pounds (650 grams) baby yellow potatoes, quartered
- 1 tbsp olive oil
- 3 tbsp butter, divided
- 5 garlic cloves, minced
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh oregano, chopped
- Salt and fresh cracked pepper
- Crushed red chili pepper flakes, optional
- Marinade:
- 1/4 c. soy sauce (or coconut amino if you’re strictly paleo)
- 1 tbsp olive oil
- 1 tbsp hot sauce (we used Sriracha)
- Fresh cracked pepper
Instructions
Step 1: Combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce in a large bowl. Marinate the chicken while getting the potatoes ready.
Step 2: In boiling salted water, parboil the potatoes for about 8 minutes.
Step 3: Heat 1 tbsp each of olive oil and butter in a large skillet over medium-high heat. Add the drained potatoes to the skillet once the butter has melted and cooked for approximately 4 minutes. Stir the potatoes, then continue to cook for 4 to 5 minutes more until golden and easily pierce with a fork. To a plate, transfer the sauteed potatoes and set them aside.
Step 4: Add the rest of the 2 tbsp butter in the same skillet and melt over medium heat. In a single layer, lay the chicken strips over the melted butter (keeping the marinade for later). To the skillet, add the garlic and red chili pepper flakes. For about a minute per side, cook the chicken strips until nicely browned.
Step 5: Add the reserved marinade to the skillet, stir, and cook further with the chicken. Stir in the fresh herbs, then add in the sauteed potatoes. Cook until heated through. If needed, adjust the salt and pepper according to taste.
Step 6: Before serving, garnish with crushed chili pepper, fresh herbs, and Parmesan cheese and enjoy immediately.
