This recipe of sautéed chicken and baby potatoes is just so simple and delicious! You can serve this dish for practically any of the three major meals of the day. So, enjoy it with a toast for breakfast, or savor this decadent preparation as a filling side for lunch or dinner!

Marinate chicken strips with soy sauce, a ½ tablespoon of olive oil, and hot sauce. Boil baby potatoes in hot water with the salt for 8 minutes. Drain and keep it aside. Heat a large non-stick pan and add the remaining olive oil and half of the butter to it.

Cook the drained potatoes in it for 5 minutes or until potatoes turn golden brown. Transfer the cooked potatoes in a separate bowl. Add the remaining butter, garlic, herbs, and pepper flakes to the same hot pan.

Place the marinated chicken strips in a single layer over the spiced oil and cook it for 2 minutes or until it turns slightly brown on one side.

Flip and cook it on another side for a minute until it turns light brown and the sauce thickens. Add the potatoes and cook everything for 2 more minutes or until the potatoes are well coated in the spiced marinade or sauce.

Serve hot and enjoy!


You can even marinate the chicken strips overnight. Do not overcook the chicken. The end product should be dry and not with any liquid sauce.

Nutritional information (per serving): 207 Calories, 13.8g Total fat (4.8g Saturated fat, 0.8g Polyunsaturated fat, 7g Monounsaturated fat), 48mg Cholesterol, 1218mg Sodium, 232.8mg Potassium, 9g Total carbohydrates (1.3g Dietary fiber, 0.5g Sugars), 13g Protein