Ingredients
- 1 ½ lb (650g) chicken breast, cut into strips
- 1 ½ lb (650g) baby yellow potatoes, quartered
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 5 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh oregano, chopped
- Salt and fresh cracked black pepper, to taste
- Crushed red chili pepper flakes (optional)
For the marinade:
- ¼ cup low-sodium soy sauce (or coconut aminos for a paleo option)
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (such as Sriracha)
- Fresh cracked black pepper
Instructions
1. Marinate the Chicken
In a large bowl, combine the chicken strips with low-sodium soy sauce, olive oil, black pepper, and hot sauce. Toss everything together to ensure the chicken is evenly coated. Set aside while you prepare the potatoes. Marinating allows the chicken to absorb flavor and helps keep it tender during cooking.
2. Parboil the Potatoes
Fill a pot with salted water and bring it to a boil. Add the quartered baby potatoes and cook for about 8 minutes. Parboiling (partially boiling) speeds up the cooking process in the skillet and ensures that the potatoes cook evenly, resulting in a golden, crispy crust when they are sautéed later. Once done, drain the potatoes and set them aside.
3. Sauté the Potatoes
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted, add the drained potatoes in a single layer. Let them cook undisturbed for about 4 minutes to develop a golden crust, then stir and continue cooking for another 4-5 minutes until they are fork-tender and crisp. Remove the potatoes from the skillet and set them aside on a plate.
4. Cook the Chicken
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, arrange the marinated chicken strips in a single layer. Keep the remaining marinade to use later. Add the minced garlic and red chili pepper flakes (if using) to the skillet. Cook the chicken for about 1 minute per side until lightly browned. The chicken will continue cooking when the marinade is added, so do not overcook it at this stage.
5. Add the Reserved Marinade and Fresh Herbs
Pour the reserved marinade into the skillet and stir well. Allow it to cook with the chicken for a few minutes until the liquid reduces and thickens slightly. Add the fresh thyme, rosemary, and oregano, stirring everything together to infuse the dish with aromatic flavors.
6. Combine the Chicken and Potatoes
Return the sautéed potatoes to the skillet, mixing them with the chicken and sauce. Let everything heat through for a couple of minutes, ensuring that the potatoes absorb some of the delicious flavors. Taste and adjust seasoning with salt and black pepper as needed.
7. Serve Immediately
Remove the skillet from heat and serve the garlic butter chicken and potatoes while hot. For extra flavor, you can garnish with more fresh herbs and a light sprinkle of grated Parmesan cheese.
Notes
- How to Tell When Chicken Is Cooked: Chicken is done when it reaches an internal temperature of 165°F (75°C). If you do not have a meat thermometer, cut into the thickest piece—if the juices run clear and there is no pink in the center, it is ready.
- Preventing Dry Chicken: Avoid overcooking the chicken by keeping the heat at medium and cooking it just until it is firm but still tender. Using a marinade also helps lock in moisture.
- Getting Crispy Potatoes: The key to crispy potatoes is not to overcrowd the skillet. If needed, cook them in batches so they brown evenly.
- Using the Right Pan: A cast-iron or heavy-bottomed skillet works best for achieving a golden crust on both the chicken and potatoes.
- Saving Time on Prep: Chop the potatoes and marinate the chicken in advance to make the cooking process even quicker.
- Prep Time: 10 minutes
- Cook Time: 20 minutes