Ingredients:
– 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-inch pieces (or boneless skinless chicken thighs)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper
– Lemon wedges, for serving
Instructions:
1. Prepare the Potatoes:
– To soften the potatoes before cooking, parboil them. You can use either the microwave or stovetop method. For the microwave, place the potatoes in a microwave-safe bowl with about 1/4 cup of water and microwave on high for 5-6 minutes until barely fork-tender. If using the stovetop, parboil the potatoes in boiling salted water for 8 minutes.
2. Cooking:
– Heat a large skillet over medium heat and add half of the olive oil (around 1.5-2 tablespoons) to coat the bottom of the pan. Add more oil if necessary.
– Once hot, add the parboiled potatoes. Cook for 3 minutes, stir, then cook for an additional 2 minutes, occasionally stirring until they turn golden brown and tender.
– Sprinkle the potatoes with Italian seasoning and minced garlic. Cook for 30 seconds, then transfer the potatoes to a plate and set aside.
3. Prepare the Chicken:
– Add the remaining 1 1/2 tablespoons of olive oil to the skillet. Place the chicken pieces in the skillet and season them with garlic powder, onion powder, salt, and pepper.
– Cook the chicken undisturbed over medium-high heat for 3 minutes. Stir and continue cooking for another 4 to 5 minutes, or until the chicken is thoroughly cooked.
4. Combine and Serve:
– Return the cooked potatoes to the skillet with the chicken. Toss everything together to combine.
Enjoy your flavorful Skillet Italian Chicken and Potatoes, served with lemon wedges for an extra zesty touch!