Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1.5 lbs Yukon gold potatoes, diced
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1/4 cup chicken broth
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat and sauté the diced potatoes until tender and golden brown, about 8-10 minutes. Season with salt and pepper and set aside.
- Add the remaining 2 tablespoons of butter, then the chicken pieces. Cook until browned and cooked through, about 6-8 minutes, seasoning with salt, pepper, thyme, and paprika.
- Add minced garlic and cook for 1 minute until fragrant. Return the potatoes, pour in the chicken broth, and stir to coat everything in the garlic butter sauce.
- Cover and simmer for about 5 minutes. Garnish with fresh parsley and serve immediately.
Notes
- Use high-quality butter for the best flavor.
- Do not overcrowd the skillet; cook in batches if needed.
- Adjust seasonings to your preference; add more garlic or herbs if desired.
- Feel free to add other vegetables like bell peppers or zucchini.
- For a spicy kick, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480 Kcal
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg