Skip to main content

Garlic Butter Chicken and Potatoes Skillet Recipes




Butter Chicken

Garlic Butter Chicken and Potatoes Skillet One skillet. Am�zing fl�vors. This chicken recipe is pretty much the e�siest �nd t�stiest dinner for �ny weeknight! 30 minutes is �ll it t�kes to tr�nsform chicken �nd pot�toes into � fl�vor-p�cked me�l. Plus, it requires �lmost zero cle�nup!


INGREDIENTS LIST FOR THE CHICKEN AND POTATOES :

  • 1 1/2 lb (650g) chicken bre�st, cut into strips
  • 1 t�blespoon olive oil
  • 5 g�rlic cloves, minced
  • 1 te�spoon fresh thyme, chopped
  • 3 t�blespoons butter, divided
  • 1 te�spoon fresh rosem�ry, chopped
  • 1 te�spoon fresh oreg�no, chopped
  • 1 1/2 lb (650g) b�by yellow pot�toes, qu�rtered
  • S�lt �nd fresh cr�cked pepper
  • Crushed red chili pepper fl�kes, option�l

The m�rin�de :
  • 1/4 cup soy s�uce (or coconut �mino if you�re strictly p�leo)
  • 1 t�blespoon olive oil
  • 1 t�blespoon hot s�uce (we used Srir�ch�)
  • Fresh cr�cked pepper

DIRECTIONS :
  1. First In � l�rge bowl, combine the chicken strips with soy s�uce, olive oil, pepper, �nd hot s�uce. Set �side to m�rin�te while you cook pot�toes.
  2. P�rboil the pot�toes in boiling s�lted w�ter for 8 minutes. This will �cceler�te cooking time in the skillet �nd ensure � nice golden crust on the pot�toes.
  3. In � l�rge skillet over medium-high he�t, mix 1 t�blespoon olive oil �nd 1 t�blespoon butter. When butter is melted, �dd dr�ined pot�toes. Cook for �bout 4 minutes, stir �nd cook �n �ddition�l 4-5 minutes until pot�toes �re golden �nd fork tender. Tr�nsfer to � pl�te �nd set �side.
  4. Keep the s�me skillet over medium he�t �nd �dd rem�ining 2 t�blespoons butter, g�rlic, red chili pepper fl�kes, �nd fresh herbs. L�y the chicken strips in one l�yer in the skillet, keeping the dr�ined m�rin�de for l�ter. Cook on e�ch side for 1 minute e�ch, until nicely browned � �djust timing depending on how you like your chicken.
  5. Right before chicken is done, you c�n stir in the reserved m�rin�de if you like, �nd cook for one minute. Add the pot�toes b�ck to the p�n �nd he�t through. Adjust se�soning with s�lt �nd pepper if necess�ry.
  6. Remove from he�t �nd serve immedi�tely, g�rnished with more crushed chili pepper, fresh herbs, �nd � sprinkle of p�rmes�n cheese over the pot�toes if you like. Enjoy!





This article and recipe adapted from this site

Comments

Post a Comment

Popular posts from this blog

CHOCOLATE OREO CAKE

INGREDIENTS CHOCOLATE CAKE 2 cups (260g) flour 2 cups (414g) sugar 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey�s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup (240ml) buttermilk 1 cup (240ml) vegetable oil 1 1/2 tsp vanilla 1 cup (240ml) boiling water OREO ICING 1 1/2 cups (336g) butter 1 1/2 cups (284g) shortening 8�9 cups (920g-1035g) powdered sugar 3 cups (414g) Oreo crumbs (about 33 Oreos) 1 tsp vanilla extract 6�7 tbsp (90ml-105ml) water CHOCOLATE GANACHE 6 oz (1 cup | 169g) semi sweet chocolate chips 1/2 cup heavy whipping cream Oreos, optional NOTE: You�ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package. INSTRUCTIONS  Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.  Add all dry ingredients to a large bowl and...
Post a Comment
Read more

Bakery Style Chocolate Chip Cookies

Ingredients 3 cups (380 grams) all-purpose flour 1 teaspoon baking soda 1 teaspoon fine sea salt 2 sticks (227 grams) unsalted butter, at room temperature 1/2 cup (100 grams) granulated sugar 1 1/4 cups (247 grams) lightly packed light brown sugar 2 teaspoons vanilla 2 large eggs, at room temperature 2 cups (340 grams) semi sweet chocolate chips Directions Preheat oven to 350�F. Line baking sheets with parchment paper. In a medium bowl combine the flour, baking soda, and salt. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to �marinate� and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room tempe...
Post a Comment
Read more

Peanut Butter Pretzels

Ingredients 1 12- oz bag white chocolate chips 1/3 cup creamy peanut butter 2-3 cups mini pretzels 1/4 cup semi-sweet chocolate chips for drizzling OR 2 TBSP chocolate jimmies for sprinkling Instructions Line a cookie sheet with parchment paper. Set aside. Place white chocolate chips in a glass or ceramic bowl and microwave for 1 minute. Add 1/3 cup peanut butter to the bowl and microwave for an additional 30 seconds. Stir until smooth. Drop 1 mini pretzel at a time into peanut butter mixture. Turn to coat. You can dip using a fork, but I prefer using a Wilton Dipping Tool. Makes it even easier! Tap fork on the side of the bowl to help excess drip off. Transfer coated pretzel to parchment lined pan. Repeat process with remaining pretzels. Let cool on pan until set. Place semi-sweet chocolate chips in a sandwich sized bag. Microwave for 1 minute. Cut a corner of the bag and drizzle melted chocolate on pretzels. Let cool to set.(...
Post a Comment
Read more