Looking for a delightful and hassle-free way to whip up a scrumptious meal? Well, you’ve landed in the right spot!

In this post, I will show you how to prepare a mouthwatering Garlic Butter Chicken And Potatoes, all in one trusty skillet.

Tender, Juicy Chicken With Crispy, Buttery Potatoes, And Incredible Blend Of Garlic Herbs In Every Bite.

This Garlic Butter Chicken And Potatoes is your weeknight savior – it’s a one-pan wonder, utilizing just a handful of pantry staples. Best of all, you’ll have it ready in under an hour, leaving you more time to savor and less time in the kitchen. How’s that for a delicious deal?

So, without further ado, let’s dive in and get cookin’! 😊🍗🥔🍽️

Ingredients For Garlic Butter Chicken And Potatoes:

(Full measurements listed below)

Chicken tenderloins – you could use chicken breasts or chicken thighs as well – just cut them up a bit so they aren’t so large.

Soy sauce – you can use a low-sodium soy sauce here if you prefer.

Olive oil – you can use vegetable oil if that is all you have.

Hot sauce – this of course is optional if you don’t want any little kick of spice.

Baby gold potatoes – you could also use Yukon gold potatoes as well.

Butter – I use salted butter but you could use unsalted if you’re trying to keep this low sodium.

Garlic – I always prefer fresh but good ole jarred garlic works fine too.

How To Make Garlic Butter Chicken And Potatoes, Step-By-Step:

Step 1: In a large bowl, marinate the chicken by combining soy sauce, olive oil, hot sauce, pepper, garlic powder, and onion powder (you can cut the chicken tenderloins in half if you prefer thinner pieces.)

Step 2: Cut the potatoes into quarters the parboil

Step 3: Partly cook the potatoes in salted boiling water for about 8 minutes, or until they’re fork-tender. Drain and set them aside.

Step 4: In a cast iron skillet over medium heat, add olive oil and butter. Then, add the parboiled potatoes.

Step 5: Fry the potatoes for around 8 minutes, or until they’re golden and cooked to your liking. Be gentle when turning them to avoid breaking them. Once done, remove the potatoes from the skillet.

Step 6: Place the chicken strips in the skillet, reserving the leftover marinade.

Step 7: Allow the chicken strips to sear on one side, then flip and sear on the other side. This should take a few minutes per side. The chicken will finish cooking in the next steps.

Step 8: Add the garlic and cook for a couple of minutes until aromatic. Pour the remaining marinade over the chicken and cook until it reaches an internal temperature of 165°F.

Step 9: Add the potatoes, green onions, and Italian seasoning. Cook until everything is heated through. Serve your Garlic Butter Chicken And Potatoes and enjoy!

Estimate Nutritional Information:

Serving: 1 serving

Garlic Butter Chicken And Potatoes Cooking Tips:

Uniform slicing: For even cooking, try to slice your chicken and potatoes to a consistent thickness. This helps ensure that everything is done at the same time.

Don’t crowd the pan: Avoid overcrowding the skillet. If you’re making a large batch, it’s better to cook in batches to maintain that perfect sear and avoid steaming the ingredients.

Frequently Asked Questions:

1. What kind of chicken should I use?

We prefer using chicken tenderloins for this recipe, but you can also use chicken breasts, sliced into strips. Boneless chicken thighs, thinly sliced, will work wonderfully too.

2. What kind of potatoes are used?

Baby Gold Potatoes take the spotlight in this Garlic Butter Chicken And Potatoes recipe. Baby potatoes are essentially spuds picked before they reach full size. We like the waxier varieties as they hold up better during cooking compared to russet potatoes.

3. Don’t have baby potatoes?

No worries! If baby gold potatoes aren’t on the menu, consider using new potatoes or fingerling potatoes as great alternatives. Even those larger Yukon gold potatoes will do – just give them a good slicing.

4. Does it require a cast-iron skillet?

Not necessarily! You can use any heavy skillet, saucepan, or even a Dutch oven for this recipe.

5. Is it spicy?

This dish isn’t very spicy, thanks to just 2 teaspoons of hot sauce. It adds a hint of flavor without overwhelming your taste buds. If you’re not a fan of spice, feel free to skip it.

6. Storing leftovers?

Your delicious Garlic Butter Chicken And Potatoes will keep well for 3-4 days in the fridge when stored in an airtight container. Reheating in the microwave works like a charm, or you can warm it up in a cast iron skillet.

Let’s Roll Up Your Sleeves And Prepare For The Yummiest Garlic Butter Chicken And Potatoes!

Alright, fellow foodies, it’s time to let those taste buds do the cha-cha! 😄 But on a serious note, I genuinely hope this Garlic Butter Chicken And Potatoes recipe finds a cozy corner in your kitchen, just as it has in mine. So, let’s feast like there’s no tomorrow! Bon appétit! 🍗🥔👩‍🍳

Oh, and don’t forget to snap a quick pic and share your kitchen adventures on Pinterest and Facebook. We’re all ears (and eyes) for your scrumptious dishes! Follow us for more mouthwatering recipes from our kitchen!

One Skillet Garlic Butter Chicken And Potatoes

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Serves: 4 Prep Time: 20 Mins Cooking Time: 30 Mins

Nutrition facts: calories fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 pound chicken tenderloins
2 Tablespoons soy sauce
1 Tablespoon olive oil
2 teaspoons hot sauce
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 pound baby gold potatoes
1 Tablespoon olive oil
2 Tablespoons butter
3 cloves garlic
1 sliced green onion
½ teaspoon Italian seasoning
Chopped fresh parsley (optional)

Instructions