Garlic Butter Chicken and Potatoes Pressure Cooker Recipe
This Garlic Butter Chicken and Potatoes recipe brings juicy chicken and buttery soft potatoes together in one pressure-cooked skillet meal — quick, flavorful, and perfect for busy weeknights.
Equipment
- 1 Mixing bowl Large
- 1 Skillet Oven-safe
Ingredients
Main Ingredients
- 1 pound Chicken tenderloins
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 2 teaspoons Hot sauce
- ½ teaspoon Pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- 1 pound Baby gold potatoes
- 2 tablespoons Butter
- 3 cloves Garlic minced
- 1 Green onion sliced
- ½ teaspoon Italian seasoning
- Fresh parsley optional garnish, chopped
Instructions
Instructions
- In a large bowl, marinate chicken with soy sauce, olive oil, hot sauce, pepper, garlic powder, and onion powder. Let sit for 10 minutes.
- Cut baby gold potatoes in half and toss with olive oil, salt, and pepper.
- Preheat a large oven-safe skillet over medium heat. Add 1 tablespoon of butter and sear the marinated chicken a few minutes each side. Set aside.
- Place halved potatoes cut side down in the same skillet. Cook for about 5 minutes until lightly browned.
- Return chicken to skillet with potatoes. Top with remaining butter.
- Transfer skillet to oven and bake at 400°F for 20-25 minutes, until chicken is cooked through and potatoes are tender.
- Add minced garlic and reserved marinade into skillet and cook until aromatic.
- Add green onion and Italian seasoning, cook until heated through. Garnish with fresh parsley if desired.
Notes
You can prep the chicken the night before and store in fridge to save more time! Pre-washed baby potatoes and store-bought minced garlic work great for this recipe too.