Garlic Butter Chicken and Potatoes
This Garlic Butter Chicken and Potatoes recipe creates a delicious dinner meal all in one skillet! Simple ingredients and incredible flavor!
A TASTY SKILLET DINNER
Who doesn’t love easy dinners – especially on busy weekdays? I look forward to a tasty dinner but I also don’t want to come home and hang out over the stove for an hour or more then have a bunch of dishes to wash. Well, this Garlic Butter Chicken and Potatoes is the recipe you need for a quick, easy and delicious meal. With delicious spices, potatoes and chicken, you really can’t get much easier (or yummier!) All cooked together in one skillet, dishes are kept to a minimum as well (and you know we like that!) If you are like me and want that tasty but easy meal time recipe, you need to try this Garlic Butter Chicken and Potato recipe.
FREQUENTLY ASKED QUESTIONS:
We like to use chicken tenderloins in this recipe but you can also use chicken breasts and cut them into strips. You could easily use boneless chicken thighs sliced up as well.
Baby Gold Potatoes are used in this Garlic Butter Chicken and Potato recipe. Generally, baby potatoes are potatoes that are just picked before they reach their full size. I like to use a waxier potato here because they hold up better to the cooking process rather than a russet potato.
If you can’t find baby gold potatoes, the best substitute would be either new potatoes or fingerling potatoes. However, if you can find the larger Yukon gold potatoes – you can use those. Just slice them up.
No, you could certainly use any heavy skillet, saucepan, or Dutch oven.
With only using 2 teaspoons of hot sauce it is not really spicy at all. I find it just gives it a little more flavor that is not overpowering. If you can’t handle any spice at all, you can leave it out.
This will keep for 3-4 days in the refrigerator in an airtight container. It reheats very well in the microwave but you could also reheat it in a cast iron skillet. Alternatively, you can freeze leftovers in a freezer container or freezer-safe bag for 3-4 months. Defrost in the refrigerator before reheating.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken tenderloins – you could use chicken breasts or chicken thighs as well – just cut them up a bit so they aren’t so large.
- soy sauce – you can use a low sodium soy sauce here if you prefer.
- olive oil – you can use vegetable oil if that is all you have.
- hot sauce – this of course is optional if you don’t want any little kick of spice.
- baby gold potatoes – you could also use Yukon gold potatoes as well.
- butter – I use a salted butter but you could use unsalted if you’re trying to keep this low sodium.
- garlic – I always prefer fresh but good ole jarred garlic works fine too.
HOW TO MAKE GARLIC BUTTER CHICKEN AND POTATOES:
In a large bowl, marinate the chicken with soy sauce, olive oil, hot sauce, pepper, garlic powder, and onion powder. (If you prefer your chicken to be thinner, you can cut the tenderloins in half.)
Cut the potatoes into quarters.
Parboil (partly cook) potatoes in salted boiling water for 8 minutes. They should be fork-tender.
When they are done, drain them well and set them aside.
Place olive oil and butter into the cast iron skillet at medium heat, add the potatoes.
Fry potatoes until they are golden and cooked the way you like (it will take about 8 minutes). Since the potatoes are already tender, be careful when frying. I recommend using tongs to turn them as they fry, otherwise they will break and tear while cooking and you won’t end up with whole potato wedges. Remove the potatoes from the skillet.
Place the chicken strips into the skillet. (Reserve the residual marinade for later.)
Allow the strips to sit undisturbed long enough to sear on one side, then flip them over and allow the other side to sear. This will take a few minutes per side. The chicken will continue to cook with the next steps. Add the garlic and cook until aromatic (a couple of minutes). Pour the remaining marinade over the chicken and allow it to cook through. The chicken should be fully cooked by this point – no pink left.
Then add the potatoes, green onion, and Italian seasoning. Cook until heated through. If you are a huge garlic lover like me, try adding a pat of this GARLIC HERB BUTTER on top of each serving and let it melt. Heavenly!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- AIR FRYER LOADED CHICKEN AND POTATOES
- CHEESY BACON CHICKEN AND POTATOES
- ONE PAN GREEK LEMON CHICKEN AND POTATOES
- RANCH SMASHED POTATOES
- CROCK POT GARLIC BUTTER STEAK BITES
Garlic Butter Chicken and Potatoes
Ingredients
- 1 pound chicken tenderloins
- 2 Tablespoons soy sauce
- 1 Tablespoon olive oil
- 2 teaspoons hot sauce
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pound baby gold potatoes
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 3 cloves garlic
- 1 sliced green onion
- ½ teaspoon Italian seasoning
- Optional garnish is chopped fresh parsley
Instructions
- In a large bowl, marinate the chicken with soy sauce, olive oil, hot sauce, pepper, garlic powder, and onion powder. (If you prefer your chicken to be thinner, you can cut the tenderloins in half.)
- Cut the potatoes into quarters.
- Parboil (partly cook) potatoes in salted boiling water for 8 minutes. They should be fork-tender.
- When they are done, drain them well and set them aside.
- Place olive oil and butter into the cast iron skillet at medium heat, add the potatoes.
- Fry potatoes until they are golden and cooked the way you like (it will take about 8 minutes). Since the potatoes are already tender, be careful when frying. I recommend using tongs to turn them as they fry, otherwise they will break and tear while cooking and you won’t end up with whole potato wedges. Remove the potatoes from the skillet.
- Place the chicken strips into the skillet. (Reserve the residual marinade for later.)
- Allow the strips to sit undisturbed long enough to sear on one side, then flip them over and allow the other side to sear. This will take a few minutes per side. The chicken will continue to cook with the next steps.
- Add the garlic and cook until aromatic (a couple of minutes). Pour the remaining marinade over the chicken and allow it to cook through. The chickn is done when it reaches an internal temperature of 165F degrees.
- Then add the potatoes, green onion, and Italian seasoning. Cook until heated through.
Video
Notes
- You can use chicken tenderloins or breasts cut into strips.
- Baby potatoes are used in this recipe but others can be used as well, see my tips above.
- This recipe can be frozen for up to 3-4 months.
- Double this recipe to serve more guests, you will either need a larger pan or cook in batches.
- The hot sauce can be left.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I made this for dinner last night. My family enjoyed it. The prep and cooking the meal was easy and it was very tasty especially with using fresh garlic it gave it a good aroma as well as great flavor. I substituted red potatoes as I didn’t have the golden ones but overall it was good.
definitely making this dish for the family again
I really love hearing that Dakota! Thanks so much for taking the time to come back to comment!
Cooked this tonight for dinner. I may have rushed the potatoes. But the marinade is amazing! I will make it again as the hubby said he really liked it. Thank you.
Thanks so much Debra! The thing with potatoes is they come in so many different sizes that it’s hard to give exact times for how long they should cook. I end up just poking them a bunch to know when ready. I am thrilled you loved the flavor though!
What an awesome recipe I cook chicken in many different ways but this recipe I will love to prepare it