Sautéed Chicken with Garlic and Herb Latkes

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Pan-sautéed chicken pieces served alongside crispy herb-infused latkes, bringing a flavorful and festive touch to your Hanukkah meal. This Middle Eastern Hanukkah recipe, ready in about 50 minutes, pairs boneless skinless chicken thighs, salt, and black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 tsp paprika
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 3 large (about 2 lbs) russet potatoes, peeled and grated
• 3 green onions, thinly sliced
• 2 large eggs
• 4 tbsp all-purpose flour
• 1/2 cup for frying vegetable oil
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Season 1.5 lbs boneless skinless chicken thigh pieces with 1 1/2 tsp salt, 3/4 tsp black pepper, and 1 tsp paprika.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, for 8-10 minutes until golden and cooked through. Add 4 minced garlic cloves during the last 2 minutes of cooking and sauté until fragrant.
3. Step 3: Meanwhile, grate 3 large peeled russet potatoes and squeeze out excess moisture using a kitchen towel.
4. Step 4: In a large bowl, combine the grated potatoes, 3 thinly sliced green onions, 2 large eggs, 4 tbsp all-purpose flour, 1 1/2 tsp salt, and 2 tbsp chopped fresh parsley. Mix until well combined.
5. Step 5: Heat 1/2 cup vegetable oil in a separate large skillet over medium heat. Scoop 1/4 cup portions of the latke batter and flatten into patties. Fry for 4 minutes per side until golden brown and crisp. Drain on paper towels.
6. Step 6: Serve the garlic sautéed chicken pieces alongside the herb latkes while both are warm for a festive Hanukkah meal.