Italian Chicken and Potatoes (Skillet)

An easy dinner recipe cooked in a skillet.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 363kcal

1 1/2 pounds small gold potatoes quartered or cut into 2 inch pieces
3 -4 tablespoons extra virgin olive oil divided (or butter)
4 cloves garlic minced
2 1/2 teaspoons Italian seasoning
1-1 1/2 pounds boneless skinless chicken breasts cut into 1" pieces (or boneless skinless chicken thighs)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper
Lemon wedges for serving

To soften the potatoes before cooking on the stovetop, you will need to parboil the potatoes. You can do this in the microwave or stovetop. To use the microwave, place them in a microwave safe bowl with about 1/4 cup of water and microwave on high for 5-6 minutes or until barely fork tender. If using the stovetop, parboil the potatoes in boiling salted water for 8 minutes.
Preheat a large skillet over medium heat, then add half of the olive oil (1.5-2 tablespoons). There should be enough oil to coat the bottom of the pan. Add a little more oil, if needed. Once hot, add the potatoes. Cook for 3 minutes, stir then cook for another 2 minutes, stirring occasionally to evenly brown, until golden brown and tender.
Sprinkle the potatoes with Italian seasoning and garlic. Cook for 30 seconds. Remove the potatoes from the skillet and set aside on a plate.
Add the remaining 1 1/2 tablespoon of olive oil to the skillet. Add the chicken and season with the garlic powder, onion powder, salt and pepper. Cook undisturbed over medium-high heat for 3 minutes. Stir the chicken and cook for another 4 to 5 minutes, or until the chicken is cooked through.
Add the potatoes back to the skillet with the cooked chicken. Toss to combine.

Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days.