Garlic Butter Chicken and Potatoes Skillet

5 from 2 votes

Garlic Butter Chicken and Potatoes Skillet

Garlic Butter Chicken and Potatoes Skillet is the perfect one-pan meal filled with fresh flavor and simple seasoning. Easy to make on the stovetop in minutes, it's a delicious dinner your family will devour!

Prep Time15

Cook Time35

Total Time50

Course: Dinner

Cuisine: American

Servings: 1 cup servings

Calories: 457kcal

Author: Jennifer Fishkind

Ingredients

Marinade

1½ pounds boneless, skinless chicken breast tenderloins
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 teaspoons fresh minced garlic
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
¼ teaspoon red pepper flakes

Potatoes

1½ pounds creamer potatoes sliced in half
1½ teaspoons kosher salt

For Frying Chicken and Potatoes

2 tablespoons extra virgin olive oil
4 tablespoons salted sweet cream butter, divided
2 teaspoons fresh minced garlic
¼ teaspoon red pepper flakes
1 tablespoon fresh minced rosemary
1 tablespoon fresh chopped oregano

Instructions

Add the chicken tenderloins, olive oil, balsamic vinegar, minced garlic, dried oregano, kosher salt, black pepper and red pepper flakes to a gallon-size Ziploc. Remove as much air from the Ziploc before sealing the baggie. Allow the chicken to marinate while microwaving the potatoes.
Add the halved potatoes to a large microwave-safe bowl.
Sprinkle with kosher salt and cover the potatoes with water.
Microwave the potatoes for 10 minutes. Carefully drain the water off.
Using a 12-inch nonstick skillet over high heat, heat the extra virgin olive oil and 2 tablespoons of the butter.
Once the butter has melted, add the potatoes. Sauté the potatoes for 10 minutes, stirring occasionally to ensure they do not burn. Once you have cooked the potatoes for 10 minutes, remove the potatoes from the skillet.
Add the remaining butter. Once the butter is melted, use tongs to place half of the chicken into the pan.
Sprinkle half of the garlic, red pepper flakes, fresh rosemary, and oregano over the first batch of chicken. When adding the second batch add the remaining garlic, red pepper flakes, rosemary, and oregano.
Once all of the chicken is cooked, return the first batch of chicken and the cooked potatoes to the skillet to heat through. Serve while hot.

Notes

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze: You can freeze the chicken in a freezer-safe container or bag for up to a month, although the cooked potatoes won’t freeze well. I recommend separating the leftover chicken to freeze and using it later for a different meal.

Tips:

If you do not wish to microwave the potatoes, you can pre-boil the potatoes for 5 - 8 minutes, drain and cook as directed.
You can use dried rosemary and dried oregano if you are not able to find fresh.
You can substitute skinless, boneless chicken breast that is sliced into strips for the tenderloins.
Cooking the chicken in batches will sauté the chicken and not boil it in its own juices.
Take care not to burn the garlic, as this would make it taste bitter.

Nutrition