Garlic Butter Chicken and Potato Skillet
This easy garlic butter chicken and potato skillet is a one pan meal that's packed with flavor and perfect for a gluten free dinner.
Equipment
- 12-inch skillet
Ingredients
- 1.5 Tablespoon Olive Oil
- 1 pound Baby Potatoes cut into bite size pieces
- 0.25 Cup Water
- 4 Tablespoons Vegan Butter
- 1.5-2 pounds Boneless Skinless Chicken Breasts cut into 1 inch pieces
- 6 cloves Garlic minced
- 0.5 teaspoon Italian Seasoning
- 1 teaspoon Kosher Salt divided
- 0.5 teaspoon Black Pepper
- 2 Tablespoons Fresh Parsley finely chopped
Instructions
- Add oil to a skillet over medium heat.
- Once the oil is hot, add in the potatoes and ½ teaspoon of salt. Allow the potatoes to cook for about 5 minutes until potatoes begin to brown.
- Add the water to the pan and cover. Reduce the heat to medium low and cook for 5-10 minutes until the potatoes are fork tender. Then remove the potatoes from the pan to a separate bowl and tent with foil.
- Add the butter to the pan and increase the heat to medium.
- Once the butter has melted, add in the chicken pieces, garlic, and Italian seasoning. Sprinkle the remaining salt and the black pepper over the chicken. Cook for about 7 minutes until the chicken is cooked through with no pink remaining.
- Add the potatoes back into the pan and stir together. Cook for 1-2 minutes until everything is warmed through.
- Stir in the parsley.
- Remove from heat and serve immediately.
Notes
Substitutions: use dairy butter instead of vegan butter if not dairy-free. Consider adding veggies like broccoli or green beans, and spice it up with red pepper flakes or add Parmesan cheese for a cheesy flavor. Store leftovers in the refrigerator for up to 4 days. Reheat to 165F before serving.
Nutrition
Serving: 1servingCalories: 355kcal
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