Prep Time: 10 mins | Cook time: 20 mins | Yield: 4 Servings
This darn good dish is the easiest and quickest weeknight dinner with amazing flavours in one skillet!
INGREDIENTS
1 1/2 pounds (650g) chicken breast, cut into strips
1 1/2 pounds (650g) 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 chilli 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 (or 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 to make the garlic butter chicken and potatoes. Set aside.
Step 2: In boiling salted water, parboil the potatoes for about 8 minutes.
Step 3: Mix a tbsp olive oil and a tbsp butter in a large skillet over medium-high heat. Once the butter has melted, add the drained potatoes and cook for about 4 minutes and stir, cooking for 4 to 5 minutes more or until golden and fork-tender. Place the cooked potatoes on the plate. Set aside.
Step 4: Add the rest of the 2 tbsp butter in the same skillet and one layer, lay the chicken strips. Add in the garlic and red chilli pepper flakes.
Step 5: Cook the chicken strips for about a minute on both sides or until browned.
Step 6: Add the reserved marinade into the skillet and continue to cook until the marinade is cooked with the chicken.
Step 7: Add in and quickly stir the fresh herbs.
Step 8: Place the sauteed potatoes back into the pan and heat through.
Step 9: Adjust the seasoning according to taste.
Step 10: Once done, remove from the heat and serve immediately. Recommended, garnish with extra crushed chilli pepper, fresh herbs, and sprinkle over with Parmesan cheese. Enjoy!
Nutrition Facts:
Serving: 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 Fibe 5.25 g
Ingredients
- 1 1/2 pounds (650g) chicken breast, cut into strips
- 1 1/2 pounds (650g) 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 chilli 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 (or Sriracha)
- Fresh cracked pepper
Instructions
Step 1: Combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce in a large bowl to make the garlic butter chicken and potatoes. Set aside.
Step 2: In boiling salted water, parboil the potatoes for about 8 minutes.
Step 3: Mix a tbsp olive oil and a tbsp butter in a large skillet over medium-high heat. Once the butter has melted, add the drained potatoes and cook for about 4 minutes and stir, cooking for 4 to 5 minutes more or until golden and fork-tender. Place the cooked potatoes on the plate. Set aside.
Step 4: Add the rest of the 2 tbsp butter in the same skillet and one layer, lay the chicken strips. Add in the garlic and red chilli pepper flakes.
Step 5: Cook the chicken strips for about a minute on both sides or until browned.
Step 6: Add the reserved marinade into the skillet and continue to cook until the marinade is cooked with the chicken.
Step 7: Add in and quickly stir the fresh herbs.
Step 8: Place the sauteed potatoes back into the pan and heat through.
Step 9: Adjust the seasoning according to taste.
Step 10: Once done, remove from the heat and serve immediately. Recommended, garnish with extra crushed chilli pepper, fresh herbs, and sprinkle over with Parmesan cheese. Enjoy!
