Garlic Chicken and Potatoes Skillet Recipe
This Garlic Chicken and Potatoes Skillet is a delicious and easy one-pan meal featuring tender chicken strips marinated in a flavorful soy and Sriracha blend, paired with golden roasted baby potatoes tossed in garlic, herbs, and a hint of chili. Ready in just 35 minutes, this dish combines savory, spicy, and aromatic notes for a comforting yet vibrant dinner perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Marinade
- 1 1/2 lb chicken breasts (skinless and boneless)
- 1/4 cup low sodium soy sauce (or coconut aminos)
- 1 tbsp olive oil
- 1 tbsp Sriracha sauce
- Black pepper (to taste)
Potatoes and Seasoning
- 1 1/2 lb baby yellow potatoes
- 1 tbsp olive oil
- 3 tbsps butter (divided)
- 5 garlic cloves (minced)
- A pinch crushed red chili pepper flakes
- 1 tbsp dried oregano
- 1 tsp fresh rosemary (chopped)
- Salt (to taste)
- Black pepper (to taste)
Finishing Touches
- Parsley (chopped)
- Parmesan cheese (grated)
Instructions
- Prepare Ingredients: Cut the chicken breasts into strips and quarter the baby yellow potatoes to ensure even cooking and quick roasting.
- Make the Marinade: In a small bowl, combine soy sauce, olive oil, Sriracha sauce, and black pepper to create a flavorful marinade for the chicken.
- Marinate Chicken: Coat the chicken strips thoroughly with the marinade and set aside to absorb the flavors while you prepare the potatoes.
- Parboil Potatoes: Bring a pot of salted water to a boil and add the quartered potatoes. Boil for about 8 minutes until they are partially cooked but still firm enough to handle roasting.
- Drain Potatoes: Remove the potatoes from the boiling water and drain thoroughly to prepare for roasting.
- Roast Potatoes: Heat a skillet over medium-high heat and add olive oil along with 1 tablespoon of butter. Once melted, add the potatoes and cook them for approximately 8 minutes, turning occasionally to achieve a golden, tender, and slightly crispy exterior.
- Set Potatoes Aside: Remove the roasted potatoes from the skillet and keep them warm aside.
- Cook Garlic and Chicken: Add the remaining 2 tablespoons of butter to the skillet, then quickly add minced garlic and crushed red chili pepper flakes, sautéing until fragrant. Add the marinated chicken strips (reserve some marinade) and brown them for 1-2 minutes on each side.
- Simmer Chicken with Marinade: Pour the reserved marinade into the skillet with the chicken, allowing it to cook for a couple more minutes to absorb the sauce thoroughly.
- Combine Potatoes and Herbs: Add the roasted potatoes back into the skillet and sprinkle with dried oregano and fresh rosemary. Stir gently to coat everything in the herb-infused sauce.
- Season and Finish: Adjust seasoning with salt and black pepper to taste. Remove the skillet from heat once the potatoes are heated through and well coated.
- Garnish and Serve: Sprinkle chopped parsley and grated Parmesan cheese over the top for a fresh and cheesy finish before serving.
Notes
- Parboiling the potatoes ensures they cook evenly and get a creamy inside with a crisp outside when roasted.
- Adjust the amount of crushed red chili flakes based on your preferred spice level.
- You can substitute baby yellow potatoes with baby red potatoes or fingerlings for similar results.
- Using low sodium soy sauce keeps the dish from becoming overly salty and allows better control of seasoning.
- For a dairy-free option, substitute butter with additional olive oil and omit Parmesan cheese or use a vegan cheese alternative.
