Garlic Butter Chicken and Potatoes
This easy Garlic Butter Chicken and Potatoes recipe creates a delicious dinner meal all in one skillet!
Equipment
- Cast Iron Skillet
Ingredients
Chicken and Marinade
- 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
Potatoes
- 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 garnish
Instructions
Cooking Instructions
- In a large bowl, marinate the chicken with soy sauce, olive oil, hot sauce, pepper, garlic powder, and onion powder.
- Cut the potatoes into quarters.
- Parboil potatoes in salted boiling water for 8 minutes. They should be fork-tender.
- When done, drain them well and set aside.
- Place olive oil and butter into the cast iron skillet at medium heat, add the potatoes.
- Fry potatoes until golden and cooked through (about 8 minutes). Use tongs to turn them carefully.
- Remove the potatoes from the skillet.
- Place the chicken strips into the skillet, reserve residual marinade.
- Allow the strips to sear on one side, then flip to sear the other side.
- Add garlic and cook until aromatic.
- Pour remaining marinade over chicken and cook through until internal temperature reaches 165F degrees.
- Add potatoes, green onion, and Italian seasoning, cook until heated through.
Notes
You can use chicken tenderloins or breasts cut into strips. Baby potatoes are preferred but others can be used as well. This recipe can be frozen for up to 3-4 months. Double this recipe for more guests, using a larger pan or cooking in batches. The hot sauce can be left out.
Nutrition
Serving: 1servingCalories: 342kcalCarbohydrates: 22gProtein: 28gFat: 16gSodium: 745mgFiber: 3gSugar: 1g
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