Garlic Butter Chicken and Potato Skillet Recipe

Garlic Butter Chicken and Potato Skillet Recipe

INGREDIENTS

  • 3 medium chicken breasts, skinless, boneless
  • 1 1/2 lb (650g) baby yellow potatoes, quartered
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 1/4 cup (60ml) low sodium chicken broth
  • 5 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh oregano, chopped
  • Salt and fresh cracked pepper
  • 1 scallion, sliced
  • Fresh chopped parsley
  • Crushed red chili pepper flakes, optional


The marinade


  • 1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
  • 1 tablespoon olive oil
  • 1 tablespoon hot sauce (we used Sriracha)
  • Fresh cracked pepper





DIRECTIONS
1. To prepare the garlic butter chicken recipe with potatoes: In a large bowl, combine chicken breasts with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow the chicken to marinate while you cook potatoes.

2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 15 minutes, stirring from time to time until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.

3. Keep the same skillet over medium heat and add remaining 2 tablespoons butter. Lay the chicken breasts in the skillet, keeping the drained marinade for later. Cook the chicken breasts on each side for 5 minutes each, until nicely browned – adjust timing depending on the thickness of your chicken breasts. Remove chicken from the pan and set aside.

4. Add garlic, red chili pepper flakes, and fresh herbs to the skillet and cook for 1 minute or until fragrant, then deglaze the skillet with chicken broth, add in the reserved marinade. Cook the sauce for a couple of minutes, until slightly reduced. Add chicken and the potatoes wedges back to the pan and heat through, stirring to coat with the sauce. Adjust seasoning with salt and pepper if necessary.

5. Remove the garlic butter chicken and potatoes from heat and serve immediately, garnished with sliced scallion, parsley and more crushed chili pepper if you like. Enjoy!

Note:

You can precook the potatoes wedges in boiling salted water for 8 minutes before browning them. This will accelerate the potatoes cooking time in the skillet and ensure a nice golden crust on the potatoes.