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Garlic Butter Chicken and Potatoes Skillet

overhead shot of Garlic Butter Chicken and Potatoes Skillet on a pan
Tender chicken and crisp potatoes are cooked in garlic-infused sauce for this garlic butter chicken and potatoes skillet.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 5
Calories 457 kcal

Ingredients
  

Marinade

  • pounds chicken breast tenderloins, boneless and skinless
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil, extra virgin
  • 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

  • pounds creamer potatoes, sliced in half
  • teaspoons kosher salt

For Frying Chicken and Potatoes

  • 2 tablespoons olive oil, extra virgin
  • 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

  • If you do not wish to microwave the potatoes, you can pre-boil the potatoes for 5 to 8 minutes, drain and cook as directed.
  • 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

Calories: 457kcalCarbohydrates: 28gProtein: 32gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 111mgSodium: 1291mgPotassium: 1128mgFiber: 4gSugar: 3gVitamin A: 420IUVitamin C: 29mgCalcium: 63mgIron: 2mg