This garlic butter chicken and potatoes skillet is the easiest and tastiest weeknight dinner in one pan.

Scale

1 1/2 lb chicken breast, cut into strips

1 1/2 lb baby yellow potatoes, quartered

1 tablespoon olive oil

3 tablespoons butter, divided

5 garlic cloves, minced

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh oregano, chopped

Salt and fresh cracked pepper

Crushed red chili pepper flakes, optional

1/4 cup low sodium soy sauce

1 tablespoon olive oil

1 tablespoon hot sauce

Fresh cracked pepper

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1. Combine chicken with soy sauce, olive oil, pepper, and hot sauce. Set aside.

2. Parboil potatoes in salted water for 8 minutes.

3. Heat olive oil and 1 tablespoon butter in a skillet. Brown potatoes 4–5 minutes per side. Set aside.

4. Add remaining butter to skillet. Brown chicken strips 1 minute per side with garlic and chili flakes.

5. Stir in reserved marinade and cook until thickened.

6. Return potatoes to skillet with herbs and heat through. Adjust seasoning and serve.

Finish with parmesan if desired.

Adjust chili flakes for heat preference.