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Garlic Chicken and Potatoes Skillet Recipe

Garlic Chicken and Potatoes Skillet Recipe
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★★★★★

5.1 from 17 reviews

This Garlic Chicken and Potatoes Skillet is a flavorful one-pan meal featuring tender chicken breasts marinated in a zesty soy and Sriracha blend, paired with golden roasted baby yellow potatoes. Infused with aromatic garlic, herbs, and a hint of heat, this easy-to-make dish delivers a delicious balance of savory and mildly spicy notes, perfect for a satisfying weeknight dinner.

Ingredients

Scale

Chicken and Marinade

  • 1 1/2 lb skinless, boneless chicken breasts
  • 1/4 cup low sodium soy sauce (or coconut aminos)
  • 1 tbsp olive oil
  • 1 tbsp Sriracha sauce
  • Black pepper to taste

Potatoes

  • 1 1/2 lb baby yellow potatoes, quartered
  • Salt for boiling water

Cooking and Seasoning

  • 1 tbsp olive oil
  • 3 tbsp 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
  • Chopped parsley for garnish
  • Grated Parmesan cheese for garnish

Instructions

  1. Prepare the chicken and potatoes: Cut chicken breasts into strips. Quarter the baby yellow potatoes to ensure even cooking.
  2. Make the marinade: In a small bowl, combine soy sauce, olive oil, Sriracha sauce, and black pepper. Stir well to blend the flavors.
  3. Marinate the chicken: Coat the chicken strips thoroughly with the marinade. Set aside in a bowl to absorb flavors while prepping the potatoes.
  4. Partially boil potatoes: Bring salted water to a boil in a pot. Add quartered potatoes and boil for about 8 minutes until they’re partially cooked but still firm. Drain and set aside.
  5. Roast the potatoes: Heat a skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. Once butter melts, add the potatoes and cook for around 8 minutes, turning occasionally until golden brown and tender. Remove and set aside.
  6. Sauté garlic and chicken: In the same skillet, add remaining 2 tbsp butter. Quickly add minced garlic and a pinch of crushed red chili flakes, sautéing until fragrant. Place chicken strips in the skillet, reserving leftover marinade. Cook chicken for 1-2 minutes per side until browned.
  7. Simmer chicken with marinade: Pour reserved marinade over the chicken in the skillet. Let it cook for a few minutes to deepen the flavor.
  8. Combine potatoes and herbs: Add roasted potatoes back into the skillet. Sprinkle dried oregano and fresh rosemary on top. Stir gently to combine and warm everything through.
  9. Season and finish: Adjust seasoning with salt and black pepper to taste. Remove from heat once potatoes are warmed.
  10. Garnish and serve: Sprinkle chopped parsley and grated Parmesan cheese over the dish before serving for a fresh and savory finish.

Notes

  • Using baby yellow potatoes ensures a creamy texture and faster cooking time.
  • Adjust the amount of Sriracha sauce to control the level of spiciness.
  • Partially boiling potatoes before roasting helps achieve a tender interior with a golden exterior.
  • Fresh herbs like rosemary add an aromatic flavor but can be substituted with thyme or basil if unavailable.
  • For a gluten-free version, choose coconut aminos instead of soy sauce.
  • Leftover dish stores well in the refrigerator for up to 3 days and reheats nicely in a skillet or microwave.

Nutrition

Keywords: garlic chicken, skillet recipe, roasted potatoes, one-pan meal, easy dinner, spicy chicken, Parmesan chicken, weeknight recipe

Find it online: https://cheframiflavor.com/garlic-chicken-and-potatoes-skillet-recipe/