Garlic Butter Chicken and Potatoes
A simple, all-in-one skillet recipe featuring tender chicken strips and golden baby potatoes tossed in garlic butter. Ready in under an hour, this high-protein, fiber-rich meal is perfect for quick weeknight dinners or meal prep.
Equipment
- Large mixing bowl (1)
- Cast iron or heavy-bottom skillet (1)
- Tongs (1)
- Saucepan for parboiling potatoes (1)
- Knife and cutting board (1 each)
- Measuring Spoons and Cups
Ingredients
- 1 pound chicken tenderloins
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 teaspoons hot sauce
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pound baby gold potatoes
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 green onion sliced
- ½ teaspoon Italian seasoning
- Optional: chopped fresh parsley for garnish
Instructions
- Prepare the Chicken Marinade: Begin by placing the chicken tenderloins in a large mixing bowl. Add the soy sauce, olive oil, hot sauce, black pepper, garlic powder, and onion powder. Using a spoon or your hands, thoroughly coat each piece of chicken in the marinade, ensuring every strip is evenly seasoned. Cover the bowl with plastic wrap or a lid, and let it sit for at least 10–15 minutes. This allows the flavors to penetrate the chicken for maximum taste. If you prefer thinner strips, slice the tenderloins in half lengthwise before marinating.
- Cut and Parboil the Potatoes: Wash the baby gold potatoes thoroughly, removing any dirt or blemishes. Cut each potato into quarters to ensure they cook evenly. Bring a saucepan of salted water to a gentle boil, then carefully add the potato pieces. Parboil them for about 8 minutes, until they are tender but still firm enough to hold their shape. Drain the potatoes completely in a colander and set them aside. Parboiling softens the inside while preparing them to crisp beautifully in the skillet.
- Sauté the Potatoes Until Golden: Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large cast iron or heavy-bottom skillet over medium heat. Once the butter has melted and is slightly bubbling, add the parboiled potato quarters. Cook the potatoes for approximately 8 minutes, turning them gently with tongs to avoid breaking them. Fry until all sides are golden brown and slightly crispy. Once done, transfer the potatoes to a plate and set them aside, leaving any residual oil and butter in the skillet for the chicken.
- Sear the Chicken Strips: Place the marinated chicken strips into the hot skillet, ensuring they are not overcrowded. Allow the chicken to cook undisturbed for several minutes so it can develop a golden sear on one side. Flip each piece carefully with tongs and sear the other side. This step locks in the juices, giving the chicken a tender and flavorful interior.
- Add Garlic for Aromatic Flavor: Once the chicken has a beautiful golden crust, add the minced garlic directly to the skillet. Stir occasionally, allowing the garlic to become fragrant and lightly toasted, which will infuse the chicken with its rich, aromatic flavor. Be careful not to burn the garlic, as it can become bitter.
- Incorporate the Remaining Marinade: Pour the reserved marinade over the seared chicken strips. Continue cooking for a few more minutes, ensuring the chicken cooks through and reaches an internal temperature of 165°F (74°C). This step ensures the chicken remains juicy while absorbing all the layered flavors from the marinade.
- Combine Chicken with Potatoes and Seasonings: Return the golden potatoes to the skillet along with the sliced green onion and sprinkle with Italian seasoning. Gently toss everything together so the potatoes and chicken are evenly coated in the garlic butter mixture. Allow the skillet to cook for another 2–3 minutes, just until everything is heated through and well combined.
- Garnish and Serve: Remove the skillet from heat. Optionally, sprinkle freshly chopped parsley over the chicken and potatoes for a pop of color and added freshness. Serve immediately while warm. This dish pairs perfectly with a side salad or steamed vegetables for a balanced, satisfying meal.
Notes
- You can use either chicken tenderloins or chicken breasts cut into strips; tenderloins are faster to cook and remain extra juicy.
- Baby gold potatoes work best for even cooking and a creamy interior, but Yukon or red potatoes are excellent alternatives.
- Parboiling the potatoes before frying ensures a crisp outside and soft inside. Be gentle when turning them to keep wedges intact.
- Adjust the hot sauce to taste, or omit it entirely for a milder flavor.
- This recipe can be easily doubled for larger gatherings; use a bigger skillet or cook in batches to avoid overcrowding.
- For a lighter version, reduce butter slightly and use olive oil as the main cooking fat.
