Skillet Chicken and Potatoes

Skillet Chicken and Potatoes

Yield 3-4 servings


For step 1

For step 2

For step 3

For garnish (optional)


  1. Wash chicken breast fillets and pat dry. If one end of the breasts is really thick, pound them out to an even thickness. Season with oregano, sage, salt, and pepper. Cover and let sit for 30 - 60 minutes in the refrigerator. In a hot pan with olive oil, brown both sides of chicken breast fillets. Set aside.
  2. In the same pan, sauté onions and garlic. Add red potatoes and season with marjoram, thyme, sage, salt, and black pepper. Cook for 3 - 5 minutes on low heat.
  3. Add chicken, sun dried tomatoes, bell pepper, red pepper flakes, white wine, and chicken broth. Simmer on low heat for a few minutes until white wine has reduced by half, potatoes are tender, and chicken is cooked through.
  4. Transfer to a serving dish and sprinkle with dried minced garlic and fresh parsley. 

Recipe by Gluten-Free Homemaker at