Garlic Butter Chicken and Potato Skillet
Garlic Butter Chicken and Potato Skillet is a quick one-pan dinner made with juicy chicken, tender baby potatoes, garlic, and butter.
Ingredients
- 1 ½ tablespoons olive oil
- 1 pound baby potatoes cut into bite-size pieces
- ¼ cup water
- 4 tablespoons vegan butter
- 1 ½ – 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 6 cloves garlic minced
- ½ teaspoon Italian seasoning
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley finely chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the baby potatoes and sprinkle with ½ teaspoon kosher salt. Cook for about 5 minutes until the potatoes begin to brown.
- Pour in the water, cover the skillet, and reduce the heat to medium-low. Cook for 5–10 minutes until the potatoes are fork tender. Remove the potatoes from the skillet and set aside in a bowl, loosely covered with foil.
- Add the vegan butter to the same skillet and increase the heat to medium.
- Once the butter melts, add the chicken pieces, minced garlic, and Italian seasoning. Sprinkle the remaining salt and black pepper over the chicken.
- Cook for about 7 minutes, stirring occasionally, until the chicken is fully cooked with no pink remaining.
- Return the potatoes to the skillet and gently stir everything together. Cook for another 1–2 minutes until warmed through.
- Stir in the fresh parsley and remove from heat.
- Serve the Garlic Butter Chicken and Potato Skillet immediately while hot.
Notes
- Boneless chicken thighs can be used instead of chicken breasts for a juicier result.