EASY & DELICIOUS Garlic Butter Chicken & Potatoes
EBT-Friendly: 100% of ingredients
From Panacea Palm
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Crispy seasoned potatoes and tender, golden chicken come together in this simple yet irresistible sheet pan meal. Tossed in a rich garlic butter sauce with a hint of soy, it’s the perfect high-protein comfort food that’s ready with minimal cleanup.
Ingredients:
For the Potatoes
- 900 g potatoes (diced)
- oil spray
- smoked paprika
- garlic powder
- onion powder
- salt
- pepper
- parsley
For the Chicken
- 800 g boneless, skinless chicken breast (diced)
- garlic powder
- onion powder
- salt
- pepper
- 20 g flour
- 30 g cornflour
- 60 ml water
- 50 g unsalted butter
- 4 cloves garlic (minced)
- 1 tbsp soy sauce
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Prepare the potatoes: Dice potatoes into bite-sized pieces. Spray with oil spray and season with smoked paprika, garlic powder, onion powder, salt, pepper, and parsley. Toss well to coat evenly.
- Cook the potatoes: Bake in the oven at 200°C (400°F) for 35-40 minutes, or air fry at 180°C (350°F) for 30-35 minutes, until golden and crispy.
- Prepare the chicken: Dice boneless, skinless chicken breast into bite-sized pieces. In a bowl, combine garlic powder, onion powder, salt, pepper, flour, cornflour, and a splash of water. Add the chicken and mix to coat evenly.
- Place the coated chicken pieces on a rack and spray with oil spray.
- Cook the chicken: Bake in the oven at 220°C (425°F) for 15-18 minutes, or air fry at 200°C (400°F) for 10-12 minutes, until golden and cooked through.
- Make the garlic butter sauce: In a medium-hot pan, melt unsalted butter. Add minced garlic and stir until fragrant. Add a splash of soy sauce and stir to combine. Finish with fresh parsley.
- Combine and serve: Add the cooked chicken to the pan and toss to coat in the garlic butter sauce. Plate the chicken alongside the crispy potatoes, drizzle with any remaining sauce, and enjoy!
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