Garlic Chicken with Potatoes

10 m
20 m
Ready in:
30 m
One more weeknight dinner idea – and there are never too many! One skillet full of over-the-top flavors!
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Servings: 4
Chicken breast
1 ½ lbs., cut into strips
Baby yellow potatoes
1 ½ lbs., quartered
Olive oil
1 tbsp.
3 tbsp., divided
Garlic cloves
5, minced
Fresh thyme
1 tsp., chopped
Fresh rosemary
1 tsp., chopped
Fresh oregano
1 tsp., chopped
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
  1. 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.
  2. Bring salted water to a boil and parboil the potatoes for 8 minutes.
  3. 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.
  4. With the same skillet over a medium heat, add 2 tbsp. butter, garlic, red chili pepper flakes, and fresh herbs.
  5. 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.
  6. 1 minute before the chicken is done, add the reserved marinade and cook, stirring.
  7. Add the potatoes and heat through. Add salt and pepper if needed.
  8.  Remove the dish from heat and serve immediately.
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