Garlic Butter Chicken and Potatoes Skillet is a simple, comforting dish that brings together juicy chicken pieces and tender potatoes all cooked in a rich, buttery garlic sauce. The chicken gets beautifully golden on the outside while staying moist inside, and the potatoes soak up all those delicious flavors, making every bite satisfying. It’s a one-pan meal that feels special but doesn’t require a ton of effort, which is always a win in my book.
I love making this dish when I want something cozy and homemade but also quick enough for a weeknight. The smell of garlic and butter filling the kitchen is unbeatable, and I usually add a sprinkle of fresh herbs at the end to brighten everything up. One tip I’ve learned is to let the chicken rest for a few minutes after cooking—it helps keep all the juices locked in, so every bite is nice and tender.
For serving, I like to pair this skillet with a simple side salad or some steamed green veggies to balance out the richness. It’s perfect for sharing too, so I often invite a friend over or save some for a comforting lunch the next day. This recipe feels like a warm hug on a plate, and it’s always a hit whenever I make it!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs both work well here. I prefer thighs because they stay juicier and more flavorful, but breasts are leaner and cook a bit faster.
Baby Potatoes: These small potatoes cook evenly and get nice and golden. If you can’t find them, use fingerling potatoes or cut regular potatoes into similar-sized pieces for even cooking.
Butter & Olive Oil: Butter adds rich flavor while olive oil helps with browning. You can swap butter for a dairy-free margarine if needed, and any neutral oil works instead of olive oil.
Garlic: Fresh minced garlic gives the best fragrant punch here. Avoid pre-minced garlic in a jar as it can taste a bit dull and less fresh.
How Can I Get Crispy Potatoes and Juicy Chicken in the Same Pan?
To get crispy potatoes and juicy chicken, timing and heat are key. Here’s what helps me:
- Pat chicken dry before seasoning to help it sear well and get that golden crust.
- Cook chicken first on medium-high heat to lock juices, then set aside while potatoes cook in the flavorful pan fat.
- Stir potatoes occasionally but not constantly, so they get browned on some sides.
- Add garlic last, cooking briefly to avoid burning and bitterness.
- Return chicken at the end just to warm through and soak up the garlic butter flavor without overcooking it.
Equipment You’ll Need
- Large skillet – I prefer a heavy-bottomed one because it distributes heat evenly and gets nicely browned.
- Sharp knife – for cutting the chicken and halving the potatoes easily and safely.
- Cutting board – a sturdy surface for prepping the ingredients.
- Measuring spoons – to accurately measure spices and seasonings.
- Spatula or tongs – helpful for flipping the chicken and stirring the potatoes without breaking them apart.
Flavor Variations & Add-Ins
- Herb Twist: Add fresh rosemary or thyme sprigs with the garlic for a fragrant herbal flavor.
- Spicy Kick: Sprinkle red pepper flakes over the chicken before searing for some heat.
- Creamy Finish: Stir in a splash of heavy cream or sour cream after cooking for a richer sauce.
- Veggie Boost: Toss in sliced bell peppers, mushrooms, or green beans with the potatoes for extra color and texture.
Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
For The Chicken and Potatoes:
- 4 boneless, skinless chicken breasts or thighs
- 1.5 pounds baby potatoes, halved
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal comes together in about 30 to 40 minutes. It takes roughly 10 minutes to prepare the ingredients, then about 20 to 25 minutes to cook the chicken and potatoes until they’re golden, tender, and full of flavor. Just a little skillet time and your delicious dinner is ready!
Step-by-Step Instructions:
1. Seasoning the Chicken:
Start by patting your chicken pieces dry with paper towels. This helps them get nice and crispy when cooking. Sprinkle both sides evenly with salt, pepper, paprika, and dried thyme or Italian seasoning for great flavor.
2. Searing the Chicken:
Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once hot, add your chicken and cook about 5-7 minutes on each side until golden brown and cooked through. When done, remove the chicken and set it aside.
3. Cooking the Potatoes:
In the same skillet, add the remaining olive oil if needed. Toss in the halved baby potatoes and season with salt and pepper. Cook, stirring occasionally, for 10 to 12 minutes until they turn golden and tender.
4. Adding Garlic Butter Flavor:
Push the potatoes to one side of the skillet. Add the remaining butter and minced garlic to the empty side. Sauté the garlic for about 1 minute until fragrant, careful not to burn it.
5. Bringing It All Together:
Place the chicken back into the skillet, nestling it among the potatoes. Spoon some of the delicious garlic butter sauce over everything. Let it cook together for 2 to 3 minutes so all those wonderful flavors blend.
6. Garnishing and Serving:
Take the skillet off the heat. Sprinkle freshly chopped parsley over the chicken and potatoes for a fresh, colorful touch. Serve the dish hot straight from the skillet and enjoy your comforting, homemade meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it fully in the fridge overnight before cooking. This ensures even cooking and helps the chicken sear properly without steaming.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave until heated through.
Can I Substitute the Baby Potatoes?
Absolutely! Fingerling or small red potatoes work well too. Just make sure to cut them into similar-sized pieces so they cook evenly with the chicken.
Is It Possible to Make This Recipe Dairy-Free?
Yes! Swap the butter for a dairy-free alternative like a plant-based margarine or olive oil. The flavor will still be delicious and rich with garlic and herbs.