Garlic Butter Chicken and Potatoes Skillet is a simple, comforting dish that brings juicy chicken pieces and tender potatoes together in one pan. The garlic butter gives everything a rich, buttery flavor with a little garlicky kick that makes this meal so satisfying and easy to love.
I like making this recipe because it’s straightforward and doesn’t require a lot of clean-up, but still feels like a special dinner. The crispy edges on the potatoes mixed with the soft chicken soaked in buttery garlic sauce always make my mouth water. I often find myself sneaking tastes while it cooks—it’s that good!
This skillet meal works great for any night of the week. I usually serve it with a simple side salad or some steamed veggies to keep things fresh. It’s a one-pan wonder that fills the house with such a cozy smell, and I know anyone I share it with is going to ask for seconds.
Key Ingredients & Substitutions
Chicken: I like using tenderloins or boneless breasts for quick cooking and easy slicing. If you prefer dark meat, thighs work great and stay juicy longer. Just adjust cooking time accordingly.
Baby Potatoes: Their size suits quick roasting without peeling. You can substitute with fingerlings or small red potatoes. Avoid large potatoes as they take longer to cook and may dry out.
Butter & Garlic: Butter adds richness and beautiful browning, while fresh minced garlic gives the dish its signature flavor. If you’re avoiding butter, olive oil is a fine substitute, though flavor will be lighter.
Herbs & Spices: Dried oregano, thyme, and rosemary build a fragrant base. If you have fresh herbs, adding them at the end or as garnish brightens the dish. Smoked paprika brings a nice mild warmth, but you can skip it if preferred.
How Do I Get Crispy Potatoes and Juicy Chicken in One Skillet?
The trick is patience and layering the cooking:
- Start by searing the potatoes cut-side down without moving them. This creates a golden, crispy crust.
- Once the potatoes have a good sear and start softening, push them aside for the chicken.
- Sear the chicken in butter and oil separately so it develops color but stays juicy.
- Lower the heat before adding garlic and extra butter. This prevents garlic from burning and lets flavors blend.
- Stir gently to coat everything without breaking potatoes or chicken pieces.
This method keeps potatoes crisp and flavorful, while chicken stays tender and coated in garlicky butter.
Equipment You’ll Need
- Large cast iron skillet or heavy-bottomed fry pan – I use this because it heats evenly and helps get crispy potatoes.
- Kitchen tongs – perfect for turning the chicken and potatoes without breaking them.
- Measuring spoons – handy for measuring spices and butter accurately.
- Knife and cutting board – for halving the baby potatoes and mincing garlic safely.
- Spatula or wooden spoon – helps stir and scoop everything out when serving.
Flavor Variations & Add-Ins
- Swap chicken for pork chops or shrimp for a different protein; they cook quickly and soak up those flavors nicely.
- Add vegetables like sliced bell peppers, green beans, or cherry tomatoes for color and extra crunch.
- Use fresh herbs like basil or parsley at the end for a bright finish, instead of dried ones.
- Spice it up with a pinch of red pepper flakes or paprika for some heat and smoky flavor.
Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or tenders
- 1.5 lbs baby potatoes, halved
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp olive oil
Seasonings & Herbs:
- 1 tsp dried oregano
- 1 tsp dried thyme (or fresh sprigs for garnish)
- 1 tsp dried rosemary (or fresh sprig for garnish)
- 1/2 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook, making it roughly 35 minutes total from start to finish. It’s a great no-fuss meal that you can have on the table quickly and enjoy warm and fresh.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Wash the baby potatoes thoroughly and cut them in half. Set them aside while you season the chicken.
2. Season the Chicken:
Pat the chicken dry and sprinkle both sides with salt, pepper, smoked paprika, oregano, and thyme. Make sure each piece is evenly coated with the spices.
3. Cook the Potatoes:
Heat the olive oil in a large cast iron skillet over medium-high heat until hot. Place the potatoes cut-side down in the skillet. Let them cook without stirring for 8 to 10 minutes until they develop a golden-brown crust and begin to soften. You can stir them gently after the initial sear.
4. Cook the Chicken:
Push the potatoes to one side of the skillet. Add 2 tablespoons of butter to the open side, then place the seasoned chicken pieces in the butter. Cook for about 4 to 5 minutes on each side until the chicken is golden brown and cooked through.
5. Add Garlic and Butter Sauce:
Turn the heat down to medium-low. Add the minced garlic and remaining 2 tablespoons of butter to the skillet. Stir gently to mix the garlic and butter evenly over the chicken and potatoes.
6. Finish Cooking and Add Herbs:
Let the chicken and potatoes cook together for an additional 2 to 3 minutes to blend flavors. If you like, add fresh rosemary or thyme sprigs into the skillet for extra aroma during this last step.
7. Season and Serve:
Give everything a taste and add more salt or pepper if needed. Sprinkle freshly chopped parsley on top just before serving for a fresh and colorful finish.
8. Serve Warm:
Enjoy this rustic, hearty dish right from the skillet. It’s perfect on its own or with a simple side salad or steamed vegetables.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it first in the refrigerator overnight or use the cold water thawing method. Pat the chicken dry before cooking to avoid excess moisture in the skillet.
What Can I Substitute for Baby Potatoes?
If you don’t have baby potatoes, small red or fingerling potatoes work well. Just cut them into bite-sized pieces so they cook evenly. Avoid large potatoes as they take longer to cook and won’t roast as nicely in this recipe.
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 stovetop over low heat or microwave until heated through. Adding a small splash of olive oil or butter during reheating helps keep the chicken moist.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare and cook the skillet meal in advance, then refrigerate. Reheat slowly on the stove to maintain the crispiness of the potatoes and juiciness of the chicken. Garnish with fresh herbs just before serving to keep flavors bright.