Description
This Garlic Butter Chicken and Potato Skillet is a delicious one-pan meal that is perfect for a quick and easy dinner. Tender chicken pieces cooked in a flavorful garlic butter sauce with crispy baby potatoes make this dish a family favorite.
Ingredients
Units
Scale
For the Potatoes:
- 1 1/2 Tablespoon Olive Oil
- 1 pound Baby Potatoes, cut into bite-size pieces
- 1/4 cup Water
For the Chicken:
- 4 Tablespoons Vegan Butter
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into 1-inch pieces
- 6 cloves Garlic, minced
- 1/2 teaspoon Italian Seasoning
- 1 teaspoon Kosher Salt, divided
- 1/2 teaspoon Black Pepper
- 2 Tablespoons Fresh Parsley, finely chopped
Instructions
- For the Potatoes: Add oil to a skillet over medium heat. Once hot, add potatoes and ½ teaspoon of salt. Cook for 5 minutes until brown. Add water, cover, and cook for 5-10 minutes until fork-tender. Remove and tent with foil.
- For the Chicken: Add butter to the pan over medium heat. Once melted, add chicken, garlic, Italian seasoning, remaining salt, and black pepper. Cook for 7 minutes until chicken is cooked. Add potatoes back, stir, cook for 1-2 minutes. Stir in parsley. Remove from heat and serve.
Notes
- Substitutions & Variations:
- Not Dairy Free – Use dairy butter instead of vegan butter.
- More Veggies – Try adding broccoli or green beans.
- Make it Spicy – Add ¼ teaspoon of red pepper flakes.
- Make it Cheesy – Sprinkle with Parmesan cheese.
- Storage: Store leftovers in the refrigerator for up to 4 days. Reheat to 165°F before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
