Garlic Chicken and Potatoes Skillet

This garlic chicken and potatoes skillet is a delicious one-pan dinner made with juicy chicken and golden potatoes in a flavorful garlic herb sauce. High-protein and gluten-free.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Keyword: garlic chicken and potatoes skillet

Servings: plates

Ingredients

1 1/2 lb chicken breasts skinless and boneless
1 1/2 lb baby yellow potatoes
1 tbsp olive oil
3 tbsps butter divided
5 garlic cloves minced
A pinch crushed red chili pepper flakes
1 tbsp dried oregano
1 tsp fresh rosemary chopped
Salt to taste
Black pepper to taste

Marinade

1/4 cup low sodium soy sauce or coconut aminos
1 tbsp olive oil
1 tbsp Sriracha sauce
Black pepper to taste

Garnish

Parsley chopped
Parmesan cheese grated

Instructions

Cut chicken breasts into strips and cut your potatoes into quarters.
In a small bowl, combine marinade ingredients: soy sauce, olive oil, Sriracha sauce and black pepper.
Cover the chicken with the marinade and set aside in a bowl.
Bring salted water to a boil in a pot. Add in the potatoes and boil for about 8 minutes until they're partially boiled but not fully.
Remove from heat and drain the potatoes.
Heat up a skillet over medium high heat. Add in the olive oil and 1 tbsp butter, once the butter melts, add in the potatoes.
Cook the potatoes for about 8 minutes in total, flipping them around to make sure all sides get roasted a little bit, they should be golden and tender.
Remove the potatoes from the skillet and set aside.
Now, add remaining 2 tbsp of butter into the skillet, quickly add minced garlic and chili pepper flakes. Lay the chicken strips, setting aside the remaining marinade. Cook the chicken strips for 1-2 minutes per side until they brown up.
Now, pour in the marinade into the skillet and let the chicken cook in it for a couple of minutes. Add in the potatoes and cover them with dried oregano and fresh rosemary, give everything a good stir.
Season with salt and black pepper and remove from the heat once the potatoes have warmed up.
Sprinkle with chopped parsley and parmesan cheese before serving.

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