One more weeknight dinner idea – and there are never too many! One skillet full of over-the-top flavors!
INGREDIENTS
Servings: 4
Chicken breast
1 ½ lbs., cut into strips
Baby yellow potatoes
1 ½ lbs., quartered
Olive oil
1 tbsp.
Butter
3 tbsp., divided
Garlic cloves
5, minced
Fresh thyme
1 tsp., chopped
Fresh rosemary
1 tsp., chopped
Fresh oregano
1 tsp., chopped
Salt
to taste
Fresh cracked pepper
to taste
Red chili pepper flakes
crushed, optional
Soy sauce
¼ cup
Olive oil
1 tbsp.
Hot sauce
1 tbsp.
Fresh cracked pepper
to taste
DIRECTIONS
- Combine chicken with the last four ingredients (from soy sauce to pepper) and set it aside. The chicken will marinate while you’re preparing the potatoes.
- Bring salted water to a boil and parboil the potatoes for 8 minutes.
- Add 1 tbsp. olive oil and 1 tbsp. butter to a large skillet and heat it over medium-high heat. When the butter is completely melted, add the drained potatoes and cook for about 4 minutes. Stir and cook for 4 to 5 more minutes or until the potatoes are golden and tender when pierced with a fork. Transfer the potatoes to a plate and ser aside.
- With the same skillet over a medium heat, add 2 tbsp. butter, garlic, red chili pepper flakes, and fresh herbs.
- Place the chicken strips in the skillet in one layer. Keep the marinade. Cook for about 1 minute on each side or until the chicken pieces are nicely browned.
- 1 minute before the chicken is done, add the reserved marinade and cook, stirring.
- Add the potatoes and heat through. Add salt and pepper if needed.
- Remove the dish from heat and serve immediately.
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