This one-pan skillet meal features tender chicken and crispy potatoes in a savory garlic herb sauce. It’s quick, easy, gluten-free, and high in protein.

Some nights, you just need a meal that delivers maximum comfort with minimum fuss.

You know what I’m talking about, right?

Those recipes that fill your kitchen with an incredible aroma that just makes everyone start to come down to the kitchen without you asking.

This garlic chicken and potatoes skillet is the ultimate comfort food that my family always asks me for.

This recipe combines simple ingredients that transform into the ultimate comfort meal.

You have hearty roasted potatoes, chicken, and all wrapped together by a simple marinade and a buttery garlic sauce.

But what makes this a special recipe is how easy it is to cook the potatoes.

My two-step cooking process ensures that those potatoes are fluffy on the inside and perfectly golden brown on the outside.

And the flavors are not the only special trait.

Since it’s a one-pan meal, you forget about using countless pieces of cooking equipment. Making it a breeze to cook (also, you don’t have to spend hours cleaning up after).

Ingredients and Substitutes

Chicken breasts, skinless and boneless (1 1/2 lb) – You can use chicken thighs if you want a juicier texture, or use tofu for a plant-based option.

Baby yellow potatoes (1 1/2 lb) – Swap with sweet potatoes or diced russet potatoes.

Olive oil (1 tbsp) – Replace with avocado oil, grapeseed oil, or any other vegetable oil.

Butter, divided (3 tbsp) – Use ghee for a stronger and creamier flavor.

Garlic, minced (5 cloves) – If you don’t have fresh garlic, try using garlic powder (1/2 tsp for each clove) or garlic paste.

Crushed red chili pepper flakes (A pinch) – You can leave it out if you don’t like spicy food. But if you love spicy food, you can add more. It all comes down to preference. And, if you don’t have crushed red chili pepper flakes, you can use cayenne pepper, paprika, or chipotle powder.

Dried oregano (1 tbsp) – Italian seasoning or dried thyme are good alternatives.

Fresh rosemary, chopped (1 tsp) – Swap with dried rosemary (1/3 tsp) or fresh thyme.

Salt, to taste

Black pepper, to taste

Marinade

Low-sodium soy sauce, or coconut aminos (1/4 cup) – You can also use tamari. And, if you want a soy-free option, use Worcestershire sauce.

Olive oil (1 tbsp) – You can also use avocado or sesame oil (it gives a nutty flavor).

Sriracha sauce (1 tbsp) – Use chili garlic sauce or your favorite hot sauce.

Black pepper, to taste

Garnish

Parsley, chopped – Replace with cilantro, basil, or chives.

Parmesan cheese, grated – Use Pecorino Romano, Asiago, or nutritional yeast for a plant-based option.

How to Make Garlic Chicken and Potatoes Skillet

Step 1. Cut the chicken breasts into strips and the potatoes into wedges.

Step 2. Grab a small bowl, and add the marinade ingredients (soy sauce, olive oil, Sriracha sauce, and black pepper).

Step 3. Give the marinate ingredients a good stir.

Step 4. Cover the chicken with the marinade and set it aside so it soaks up all those delicious flavors.

Step 5. Place a pot in high heat and bring salted water to a boil. Add the potatoes and cook for 8 minutes, or until they are partially cooked (they shouldn’t be completely cooked).

Step 6. When they are almost done, remove them from the heat and drain the potatoes.

Grab a skillet and place it over medium-high heat. Add the olive oil and 1 tbsp butter.

Step 7. Let the butter melt completely.

Step 8. Once the butter melts, add the potatoes.

Step 9. Cook the potatoes for roughly 8 minutes, making sure you flip them around constantly to ensure all sides are perfectly cooked.

Step 10. When the potatoes are all cooked, remove them and set them aside. Add another 2 tbsp of butter, the garlic, and the chili pepper flakes.

Step 11. Now, pour the marinade into the skillet.

Step 12. Add the chicken strips, leaving to the side the remaining of the marinade.

Step 13. Cook the chicken strips for 1-2 minutes per side until they brown.

Pour the rest of the marinade and let the chicken cook for another couple of minutes.

Step 14. When the chicken is cooked, add the potatoes and cover them with dried oregano and fresh rosemary. Give all the ingredients a good stir.

Season the potatoes and chicken with salt and pepper. When the potatoes are warmed up, remove the skillet from the heat.

Step 15. When it’s all cooked, sprinkle with chopped parsley and parmesan cheese before serving.

How I Would Modify This Recipe

• Add More Veggies: Try adding more veggies like sliced bell peppers, green beans, or mushrooms.
• Make it Creamy: For a richer sauce, stir in a splash of heavy cream or coconut milk at the end of the cooking process.
• Switch up the Protein: You can also use shrimp or thinly sliced steak.

My Tips & Tricks

1. Dry the Potatoes: After boiling the potatoes, make sure you drain them thoroughly and pat them dry. This is going to help them get crispy once you add them to the skillet.
2. Don’t Overcook the Chicken: Chicken breast strips cook quickly. Be careful not to overcook them, since they can become dry.
3. Use Fresh Herbs: While dried herbs are a great alternative, fresh herbs will always provide a more vibrant flavor.