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Garlic Butter Chicken Skillet

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Ingredients Method

Ingredients
  

  • 1/4 cup soy sauce
  • 1 tbsp sriracha
  • 1 tbsp olive oil
  • 1 pound boneless skinless chicken breasts (about 2 chicken breasts), cut into strips
  • 1 pound baby Yukon Gold potatoes cut into quarters vertically
  • 3 tbsp butter divided
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 3 garlic cloves minced
  • 1 tsp Italian seasoning
  • black pepper

Method
 

  1. In a medium bowl, stir together the soy sauce, sriracha, and 1 tbsp olive oil. Add the chicken strips, toss to combine, and set aside while you cook the potatoes.
  2. In a saucepan with boiling water, parboil the potatoes so that they aren't cooked, but are slightly tender (about 7-8 minutes). Drain the water from the potatoes.
  3. In a large skillet over medium-high heat, melt 2 tbsp butter and add 1 tbsp olive oil. Add the potatoes to the skillet and allow to cook for 4-5 minutes (don't move them around the pan; letting them sit will allow a buttery crust to form on the outside). Sprinkle in some salt and pepper, stir, and cook for an additional 4-5 minutes (so that the other side of the potatoes can form a crust as well). Remove the potatoes to a plate and set aside.
  4. Reduce the heat to medium. Add 1 tbsp butter to the skillet, allow to melt, and then add the marinated chicken strips in a single layer (keep the reserved marinade). Cook until that side is browned (about 2-3 minutes) and flip. Sprinkle in the minced garlic. Cook until the chicken is browned, about 2-3 minutes more until the chicken reaches 165 degrees internally.
  5. Pour the reserved marinade into the pan with the chicken and allow it to simmer until reduced (about 5 minutes).
  6. Add the potatoes to the pan, sprinkle everything with the Italian seasoning and black pepper, and stir.
  7. Remove the pan from the heat and serve.