Garlic Butter Chicken and Potato Skillet
This easy garlic butter chicken and potato skillet is a one pan meal packed with flavor, perfect for a gluten-free dinner.
Equipment
- skillet
Ingredients
- 1.5 Tablespoon Olive Oil
- 1 pound Baby Potatoes, cut into bite-size pieces
- 0.25 Cup Water
- 4 Tablespoons Vegan Butter
- 1.5 - 2 pounds Boneless Skinless Chicken Breasts, cut into 1-inch pieces
- 6 cloves Garlic, minced
- 0.5 teaspoon Italian Seasoning
- 1 teaspoon Kosher Salt, divided
- 0.5 teaspoon Black Pepper
- 2 Tablespoons Fresh Parsley, finely chopped
Instructions
- Add oil to a skillet over medium heat.
- Once the oil is hot, add in the potatoes and ½ teaspoon of salt. Allow the potatoes to cook for about 5 minutes until potatoes begin to brown.
- Add the water to the pan and cover. Reduce the heat to medium low and cook for 5-10 minutes until the potatoes are fork tender. Then remove the potatoes from the pan to a separate bowl and tent with foil.
- Add the butter to the pan and increase the heat to medium.
- Once the butter has melted, add in the chicken pieces, garlic and Italian seasoning. Sprinkle the remaining salt and the black pepper over the chicken. Cook for about 7 minutes until the chicken is cooked through with no pink remaining.
- Add the potatoes back into the pan and stir together. Cook for 1-2 minutes until everything is warmed through.
- Stir in the parsley.
- Remove from heat and serve immediately.
Notes
For variations, use dairy butter instead of vegan butter, or add veggies like broccoli or green beans. For spiciness, add red pepper flakes, or for cheesiness, include Parmesan cheese.
Nutrition
Serving: 1servingCalories: 355kcal
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