Garlic Butter Chicken and Potatoes Skillet is a simple, delicious one-pan dish that combines tender chicken pieces and crispy golden potatoes all coated in a rich garlic butter sauce. The chicken gets perfectly seared while the potatoes soak up all those buttery, garlicky flavors. It’s a comforting meal that feels like a warm hug on a plate.
I love making this dish when I want something easy but impressive. The best part is that it all cooks together in one skillet, so there’s less mess and more time to relax while it’s cooking. The garlic butter really takes the flavor to the next level, and I always add a sprinkle of fresh herbs on top—it makes a big difference and smells amazing.
My favorite way to serve it is right out of the skillet with a fresh green salad on the side, or steamed veggies to add some brightness to the meal. It’s the kind of dinner that everyone loves and asks for again, which makes it perfect for weeknights or a cozy weekend dinner. Plus, leftovers warm up great, so you get to enjoy it all over again the next day!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or tenders work best here for quick cooking. If you prefer dark meat, thighs are juicier and stay tender. Just adjust cooking time slightly for thicker pieces.
Potatoes: Baby potatoes are great because they cook evenly and hold their shape. You can swap in fingerlings or small Yukon Golds if you prefer. Just halve or quarter them so they cook through like in the recipe.
Butter and Garlic: The butter gives richness and helps garlic flavor spread. I like unsalted butter to control salt levels. For a lighter version, mix butter with olive oil or swap butter entirely for olive oil.
Herbs and Spices: Paprika adds mild warmth and color. Feel free to switch thyme with rosemary or Italian seasoning depending on what you have. Fresh herbs like parsley at the end brighten the dish and add freshness.
How Do You Get the Potatoes Crispy While Keeping Chicken Juicy?
Balancing crispy potatoes and tender chicken is key to this recipe. Here’s what works for me:
- Cook potatoes first, cut side down, without moving them too much. This helps them brown and get a nice crust.
- Remove potatoes before cooking chicken. This frees up space for the chicken to sear well without steaming.
- Use enough fat (butter and oil) for good browning but not too much to avoid sogginess.
- Pat chicken dry and season well. Searing on medium-high heat locks in juices and develops color.
- After cooking garlic butter sauce, toss everything back together briefly so potatoes soak a bit of sauce without losing crispness.
Following these steps keeps potatoes crispy and chicken moist and flavorful every time!
Equipment You’ll Need
- Large cast-iron skillet or heavy-bottomed frying pan – I recommend this because it heats evenly and helps get that nice sear on the chicken and potatoes.
- Kitchen tongs or spatula – they make flipping and tossing the chicken and potatoes easy without breaking them.
- Meat thermometer – useful to check that the chicken reaches 165°F so it’s safe and juicy.
- Cutting board and knife – for prepping the potatoes and garlic.
Flavor Variations & Add-Ins
- Swap chicken for pork chops or beef strips for a different taste, keeping it quick and hearty.
- Add cooked vegetables like green beans, bell peppers, or cherry tomatoes toward the end for extra color and nutrients.
- Mix in a teaspoon of smoked paprika or cayenne for a smoky or spicy kick.
- Finish with a squeeze of lemon or a splash of balsamic vinegar for a tangy twist that brightens the dish.
Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken breasts or tenders
- 1.5 lbs baby potatoes (red, yellow, or mixed), halved
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary (or fresh, chopped)
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1/4 cup chicken broth or white wine (to deglaze pan)
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and 25-30 minutes of cooking. In about 40 minutes total, you’ll have a flavorful, satisfying meal ready right from your skillet.
Step-by-Step Instructions:
1. Prepare the Ingredients:
Rinse the baby potatoes and cut them in half. Pat the chicken pieces dry with paper towels. Season the chicken on both sides well with salt, pepper, paprika, oregano, and thyme.
2. Cook the Potatoes:
Heat 1 tablespoon of olive oil in a large cast-iron or heavy skillet over medium heat. Add the halved potatoes with the cut side down. Season them with salt and pepper. Let them cook without moving for 5-7 minutes until the cut side is golden and crispy. Flip the potatoes over and cook for another 5 minutes, checking that they’re tender by poking them with a fork. Once done, remove the potatoes from the skillet and set aside.
3. Cook the Chicken:
Add 2 tablespoons of butter into the same skillet. When melted and hot, place the chicken pieces in the pan. Cook them for about 3-4 minutes per side until they are nicely browned and fully cooked (an internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set it aside.
4. Make the Garlic Butter Sauce:
Turn the heat to medium-low. Add the remaining butter and the minced garlic to the pan. Sauté the garlic for about 30 seconds until fragrant, but be careful not to burn it. If you like, pour in 1/4 cup chicken broth or white wine to deglaze the pan, scraping up any browned bits with a spoon for extra flavor.
5. Combine and Warm Through:
Return the chicken and potatoes to the skillet. Toss gently so everything is coated with the garlic butter sauce. Let everything cook together for 2-3 minutes to soak up the flavors and warm through.
6. Serve:
Sprinkle the chopped fresh parsley over the top for a fresh finish. Serve the chicken and potatoes hot, straight from the skillet.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The safest method is to thaw overnight in the refrigerator. Avoid cooking from frozen to ensure even cooking and juiciness.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly. Adding a splash of broth can help keep the chicken moist.
Can I Swap the Potatoes for Another Vegetable?
Absolutely! Feel free to substitute with vegetables like carrots, Brussels sprouts, or green beans. Just keep in mind cooking times may vary, so add sturdier veggies earlier and delicate ones closer to the end.
Is It Okay to Use Olive Oil Instead of Butter?
You can use olive oil alone if you prefer a lighter dish or want to avoid butter. However, butter adds rich flavor and helps create the delicious garlic sauce. For best results, use a combination of both.
