Garlic Butter Chicken and Potatoes Skillet: Quick & Cozy Dinner

A delightful Garlic Butter Chicken and Potatoes Skillet that's ready in just 30 minutes, perfect for busy weeknights.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb Chicken Strips Low-sodium variety
3 tbsp Low-Sodium Soy Sauce Coconut aminos can be a gluten-free alternative
2 tbsp Olive Oil Can substitute with any neutral oil

For the Potatoes

1 lb Potatoes Yukon gold or red
2 tbsp Butter Can substitute with vegan butter

For the Flavor

4 cloves Garlic Fresh cloves preferred
1 tsp Red Chili Pepper Flakes Adjust to taste
1 tbsp Fresh Herbs (e.g., parsley, thyme) For garnish
1/4 cup Parmesan Cheese Optional; nutritional yeast for a vegan alternative

Equipment

mixing bowl
pot
Skillet

Method

Step-by-Step Instructions

Marinate the chicken strips in a mixing bowl with soy sauce and olive oil, season and let sit for 20 minutes.
Parboil chopped potatoes in salted boiling water for 8 minutes, then drain.
Sauté the parboiled potatoes in a skillet with olive oil and butter until golden brown.
Cook the marinated chicken in the same skillet until browned on each side.
Add minced garlic and chili flakes, cook until fragrant, then add reserved marinade.
Combine sautéed potatoes with the chicken in the skillet and heat through.
Garnish with herbs and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Freeze in a container for up to 3 months.

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