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Garlic Chicken and Potatoes Skillet Recipe

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4.3 from 73 reviews

This Garlic Chicken and Potatoes Skillet is a flavorful, one-pan meal combining tender marinated chicken strips with golden, partially boiled potatoes sautéed in a garlic butter sauce. Infused with herbs, chili flakes, and a tangy soy-Sriracha marinade, this dish is perfect for a quick and satisfying dinner that’s both comforting and packed with bold flavors.

Ingredients

Chicken and Marinade

  • 1 1/2 lb chicken breasts (skinless and boneless), cut into strips
  • 1/4 cup low sodium soy sauce (or coconut aminos)
  • 1 tbsp olive oil
  • 1 tbsp Sriracha sauce
  • Black pepper (to taste)

Potatoes

  • 1 1/2 lb baby yellow potatoes, quartered
  • Salt (for boiling water and seasoning)

Cooking and Seasoning

  • 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
  • Black pepper (to taste)
  • Parsley, chopped (for garnish)
  • Parmesan cheese, grated (for garnish)

Instructions

  1. Prep Chicken and Potatoes: Cut the chicken breasts into strips and quarter the baby yellow potatoes to ensure even cooking.
  2. Make the Marinade: In a small bowl, mix the soy sauce, olive oil, Sriracha sauce, and black pepper to create a flavorful marinade.
  3. Marinate Chicken: Coat the chicken strips with the marinade and set aside, allowing the flavors to infuse while you prepare the potatoes.
  4. Partially Boil Potatoes: Bring salted water to a boil in a pot, add the quartered potatoes, and boil for about 8 minutes until they are partially cooked but still firm. Drain well.
  5. Cook Potatoes in Skillet: Heat a skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Once the butter melts, add the potatoes and cook for about 8 minutes, flipping to brown all sides until golden and tender. Remove and set aside.
  6. Sauté Garlic and Chicken: Add the remaining 2 tablespoons of butter to the same skillet, then quickly add minced garlic and crushed red chili flakes. Lay the marinated chicken strips in the skillet, setting aside remaining marinade. Cook chicken for 1-2 minutes per side until browned.
  7. Add Marinade and Combine: Pour the reserved marinade into the skillet, allowing the chicken to cook in the sauce for a couple of minutes. Add back the cooked potatoes, sprinkle with dried oregano and fresh rosemary, and stir to combine all ingredients thoroughly.
  8. Season and Finish: Season the mixture with salt and black pepper to taste. Remove from heat once the potatoes are warmed through and flavors meld.
  9. Garnish and Serve: Sprinkle chopped parsley and grated Parmesan cheese over the skillet before serving for a fresh and cheesy finish.

Notes

  • Partially boiling the potatoes before skillet cooking ensures they are tender inside and nicely browned outside.
  • You can substitute chicken breasts with thighs for juicier meat but adjust cooking time accordingly.
  • Adjust the amount of chili flakes and Sriracha based on your preferred spice level.
  • Use low sodium soy sauce to control saltiness; adjust salt during final seasoning accordingly.
  • This dish can be served with a simple green salad or steamed vegetables for a complete meal.

Find it online: https://justsosavory.com/garlic-chicken-and-potatoes-skillet-recipe/