Description
A flavorful one-pan recipe featuring tender chicken and golden potatoes cooked in a garlic butter sauce, perfect for a hearty and easy-to-make meal.
Ingredients
Units
Scale
For the Chicken Marinade:
-
- 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, quartered
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 3 cloves garlic
- 1 sliced green onion
- 1/2 teaspoon Italian seasoning
- Optional garnish – chopped fresh parsley
Instructions
- Marinate the Chicken: In a large bowl, marinate the chicken with soy sauce, olive oil, hot sauce, pepper, garlic powder, and onion powder. If desired, cut the tenderloins in half to make them thinner.
- Prepare the Potatoes: Cut the baby gold potatoes into quarters and parboil them in salted boiling water for 8 minutes until fork-tender. Drain well and set aside.
- Fry the Potatoes: Heat olive oil and butter in a cast iron skillet over medium heat, then add the parboiled potatoes. Fry them until golden and cooked through (approximately 8 minutes). Be careful to turn them gently with tongs to avoid breaking. Remove the potatoes from the skillet and set aside.
- Sear the Chicken: Place the marinated chicken strips into the skillet, reserving the marinade. Let the strips sear undisturbed on one side, then flip to sear the other side. This will take a few minutes per side. The chicken will continue cooking in later steps.
- Add Garlic and Marinade: Add the garlic cloves to the skillet and cook until aromatic, about 2 minutes. Pour the reserved marinade over the chicken and cook until the chicken reaches an internal temperature of 165°F.
- Combine and Finish: Add the cooked potatoes, sliced green onions, and Italian seasoning to the skillet. Stir gently and cook until everything is heated through. Garnish with chopped fresh parsley if desired.
Notes
- Cut the chicken tenderloins in half if you prefer thinner pieces.
- Be gentle when frying the potatoes to maintain their shape.
- Use tongs to turn the potatoes during frying to avoid breaking them.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Nutrition
- Serving Size: 1 serving
