Description
A hearty, one-pan meal featuring tender marinated chicken strips and crispy baby yellow potatoes tossed in a rich, herb-infused garlic butter sauce. This savory dish uses a parboiling technique to ensure perfectly tender potatoes, while a blend of soy sauce and sriracha provides a deep umami base. Finished with fresh rosemary and thyme, this dish is a sophisticated, restaurant-style dinner that comes together in under 40 minutes, perfect for busy weeknights.
Ingredients
1 1/2 lbs chicken breast, cut into strips
1 1/2 lbs baby yellow potatoes, quartered
3 tbsp butter, divided
5 cloves garlic, minced
1 tsp fresh thyme
1 tsp fresh rosemary
1 tsp fresh oregano
1/4 cup low-sodium soy sauce
1 tbsp sriracha
2 tbsp olive oil
Salt and pepper to taste
Instructions
Combine chicken strips with soy sauce, 1 tablespoon olive oil, pepper, and sriracha in a bowl and marinate for 10 minutes.
Boil quartered potatoes in salted water for 8 minutes, then drain and pat dry.
Heat 1 tablespoon of butter and remaining oil in a large skillet over medium-high heat.
Sauté potatoes for 8-9 minutes until golden brown, then remove and set aside.
Add remaining 2 tablespoons of butter to the same skillet.
Add the marinated chicken strips and cook until browned and cooked through.
Stir in minced garlic, thyme, rosemary, and oregano, cooking until fragrant.
Return the potatoes to the skillet, toss to coat in the garlic butter sauce, and serve warm.
Notes
Patting the potatoes dry after boiling is essential for achieving a crispy, golden-brown crust. You can swap the chicken breast for chicken thighs if preferred. Ensure the skillet is hot before adding the chicken to get a professional-grade sear.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner Recipes
- Method: Skillet Sauté
- Cuisine: American Fusion