Can I use chicken breasts instead of tenderloins?

Absolutely! Cut boneless, skinless chicken breasts into strips about the size of tenderloins. They might need a minute or two longer to cook through, but they'll work beautifully. Just be careful not to overcook them, as breast meat can dry out more easily than tenderloins.

What if I don't have a cast iron skillet?

Any heavy-bottomed skillet will work, though cast iron provides the best heat retention and browning. If using a non-stick skillet, you might not get quite the same caramelization on the potatoes and chicken, but the dish will still be delicious.

You can parboil the potatoes and marinate the chicken up to 24 hours in advance. When ready to serve, simply proceed with frying the potatoes and cooking the chicken. This prep work saves significant time when entertaining.

You can parboil the potatoes and marinate the chicken up to 24 hours in advance. When ready to serve, simply proceed with frying the potatoes and cooking the chicken. This prep work saves significant time when entertaining.

How spicy is this dish with the hot sauce?

With the amount specified, it adds flavor rather than significant heat. The butter and potatoes mellow any spiciness. If you're very sensitive to spice, start with half the amount and taste as you go. Heat lovers can certainly add more to taste.

Garlic Butter Chicken and Potatoes Recipe

Description

This flavorful Garlic Butter Chicken and Potatoes recipe combines tender chicken strips marinated in a savory blend of spices and soy sauce with golden, crispy baby potatoes. Cooked in a rich garlic butter sauce, this dish is perfect for a satisfying and comforting meal. Serve it as a main course for any weeknight dinner or special occasion.

Ingredients

Units Scale

For the Chicken

1 pound chicken tenderloins
2 Tablespoons soy sauce
1 Tablespoon olive oil
2 teaspoons hot sauce
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

For the Potatoes

1 pound baby gold potatoes
1 Tablespoon olive oil

For Cooking

2 Tablespoons butter
3 cloves garlic, minced
1 sliced green onion
1/2 teaspoon Italian seasoning

Garnish (Optional)

Chopped fresh parsley

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Instructions

Marinate the Chicken
In a large bowl, combine the chicken tenderloins with soy sauce, olive oil, hot sauce, pepper, garlic powder, and onion powder. Mix well to coat all the chicken evenly. If desired, cut the tenderloins in half for thinner strips. Let it marinate while preparing the other ingredients.
Prepare the Potatoes
Cut the baby gold potatoes into quarters. Parboil them in salted boiling water for 8 minutes until fork-tender. Drain them well and set aside for frying.
Fry the Potatoes
Heat olive oil and butter in a cast iron skillet over medium heat. Add the potatoes to the skillet and fry them until golden brown and crisp, about 8 minutes. Use tongs to carefully turn them to maintain their shape. Once done, remove potatoes from the skillet and set aside.
Cook the Chicken
Place the marinated chicken strips in the skillet. Reserve the remaining marinade for later. Cook the chicken on one side without disturbing it to allow for a nice sear, then flip to sear the other side. This will take about a few minutes per side.
Sauté Garlic
Add the minced garlic to the skillet alongside the chicken and cook until aromatic, about 2 minutes. Pour the reserved marinade into the skillet and let it cook until the chicken reaches an internal temperature of 165°F.
Combine the Ingredients
Return the fried potatoes to the skillet. Add the sliced green onion and Italian seasoning, stirring to combine. Cook just until everything is heated through. Garnish with chopped parsley if desired.

Notes

Substitute baby gold potatoes with red potatoes, if preferred.
For added richness, you can stir in an extra tablespoon of butter at the end.
Be gentle when handling the parboiled potatoes to keep their shape intact.
Ensure a meat thermometer reads 165°F in the thickest part of the chicken to confirm it is cooked.
Serve with a side salad or crusty bread for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg