Description
Garlic Butter Chicken and Potatoes Skillet is a flavorful one-pan dish featuring tender chicken strips and golden baby potatoes cooked in a savory garlic butter sauce with a hint of herbs and spice. It’s a satisfying and easy meal for any day of the week.
Ingredients
Units
Scale
For the Garlic Butter Chicken:
- 1 1/2 lb (650g) chicken breast, cut into strips
- 1/4 cup low sodium soy sauce (or coconut amino if you’re strictly paleo)
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (e.g., Sriracha)
- Fresh cracked pepper
- 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
- Crushed red chili pepper flakes, optional
For the Potatoes:
- 1 1/2 lb (650g) baby yellow potatoes, quartered
- 1 tablespoon olive oil
Instructions
- Marinate the Chicken: In a large bowl, combine chicken strips with soy sauce, olive oil, hot sauce, and pepper. Set aside.
- Prepare the Potatoes: Parboil quartered potatoes in salted water for 8 minutes. Drain and set aside.
- Cook the Potatoes: In a skillet, cook potatoes in olive oil and butter until golden and tender. Remove and set aside.
- Cook the Chicken: In the same skillet, cook chicken with garlic and chili flakes until browned. Add reserved marinade, herbs, and potatoes. Heat through.
- Finish and Serve: Adjust seasoning, garnish with chili flakes, herbs, and parmesan. Serve hot.
Notes
- For added heat, increase the amount of crushed red chili pepper flakes.
- Ensure chicken is cooked through before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 4.24 g
- Sodium: 241.42 mg
- Fat: 32.95 g
- Saturated Fat: 11.35 g
- Unsaturated Fat: 19.46 g
- Trans Fat: 0 g
- Carbohydrates: 39.2 g
- Fiber: 5.25 g
- Protein: 43.71 g
- Cholesterol: 132.19 mg
