Garlic Butter Chicken and Potatoes Skillet is a perfect one-pan meal that’s simple and full of flavor. Tender chicken pieces get a golden crust while cooking right alongside crispy, garlicky potatoes. The whole dish is finished with a rich butter sauce that brings everything together in the tastiest way.
I love making this skillet dinner when I want something comforting without a lot of fuss. The smell of garlic and butter cooking fills the kitchen and makes everyone’s mouth water. I often add a sprinkle of fresh herbs on top to brighten the flavors and give it a little freshness.
This dish is perfect for busy weeknights because you just throw everything in one pan and let it cook. I like serving it with a simple green salad or steamed veggies to round out the meal. It’s the kind of recipe that feels cozy and homey but doesn’t take all night to make—definitely one to keep in your recipe box!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts or tenderloins because they cook quickly and stay juicy. If you prefer dark meat, thighs work great too and add more flavor.
Potatoes: Baby potatoes are perfect here since they cook evenly and crisp nicely. If you don’t have baby potatoes, you can use Yukon Gold or red potatoes cut into similar sizes.
Butter & Olive Oil: Butter adds richness and flavor while olive oil helps with searing. You can use all butter for a richer taste or all oil for a lighter meal.
Garlic & Herbs: Fresh garlic is key for that aromatic punch. If you need a substitute, garlic powder works but use less. Fresh thyme and rosemary bring earthiness; dried versions are fine but add later to avoid bitterness.
How Can I Get Perfectly Crispy Potatoes and Juicy Chicken Together?
Balancing crispy potatoes with juicy chicken is all about timing and heat control. Here’s how I do it:
- Boil potatoes first to ensure they cook through without burning in the pan.
- Sear the chicken first in hot butter and oil for a golden crust, then set aside to rest.
- Sauté the veggies next, then add potatoes to crisp up without crowding the pan.
- Return chicken to the skillet last and cook gently with everything to combine flavors.
- Use medium to medium-low heat when cooking potatoes and veggies to avoid burning.
These steps help me get crispy potatoes with soft centers and chicken that stays tender and flavorful every time.
Equipment You’ll Need
- Large cast-iron skillet or heavy-bottomed frying pan – I prefer it because it evenly distributes heat and goes straight from stove to table.
- Pot for boiling potatoes – a simple tool to cook the potatoes quickly and evenly.
- Chef’s knife – makes chopping garlic, herbs, and vegetables safe and quick.
- Cutting board – keeps your work surface tidy and safe while prepping.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for more juiciness and flavor.
- Add sliced mushrooms or cherry tomatoes with the vegetables for extra color and taste.
- Sprinkle with grated Parmesan or feta cheese just before serving for a savory finish.
- Use fresh herbs like parsley or basil to brighten up the dish at the end.
How to Make Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 boneless, skinless chicken breasts or tenderloins
- 1.5 lbs baby potatoes, halved or quartered if large
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tsp smoked paprika
- ½ tsp dried thyme (or 1 tsp fresh thyme)
- ½ tsp dried rosemary (or 1 tsp fresh rosemary)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley or thyme, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes for prep, 10 minutes to boil the potatoes, and about 20 minutes to cook everything in the skillet. In total, plan for around 35-40 minutes from start to finish to enjoy a warm and tasty meal.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the halved baby potatoes into a pot of salted water. Boil them for around 10 minutes, or until they are just tender when pierced with a fork. Drain the potatoes and set them aside for now.
2. Cook the Chicken:
Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, smoked paprika, thyme, and rosemary. Add the chicken to the hot skillet and cook for about 3 to 4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and keep it warm.
3. Sauté the Vegetables:
In the same skillet, add the remaining olive oil and butter. Add the sliced onion, red bell pepper, and minced garlic. Cook over medium heat, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.
4. Cook the Potatoes:
Add the boiled potatoes to the skillet with the vegetables. Let them cook undisturbed for a few minutes to get a nice golden crust on one side, then gently toss them to brown the other sides. Season with salt and freshly ground black pepper to your taste.
5. Combine Everything:
Return the cooked chicken to the skillet, nestling it among the potatoes and vegetables. Spoon some of the buttery garlic sauce over the chicken pieces so they soak up all the delicious flavors.
6. Finish Cooking:
Let everything cook together on low heat for another 3 to 5 minutes to allow the flavors to blend. Taste and adjust seasoning with a pinch more salt or pepper as needed.
7. Serve and Garnish:
Sprinkle freshly chopped parsley or thyme on top for a fresh touch. Serve the chicken and potatoes warm right from the skillet and enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it safely in the refrigerator overnight or use the cold water method for quicker thawing. Pat dry the chicken to ensure a good sear.
Can I Substitute Other Vegetables for the Bell Pepper?
Absolutely! Feel free to use vegetables like zucchini, mushrooms, or green beans. Just add them during the sauté step and adjust cooking time as needed to ensure they become tender.
How Should I Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or butter if the dish seems dry.
Can I Make This Dish Ahead of Time?
You can prepare the chicken and potatoes separately in advance, then combine and finish cooking just before serving. This works well for saving time on busy evenings!