Garlic Butter Chicken and Potatoes Skillet is such a comforting and tasty one-pan meal. Juicy chicken thighs sear to golden perfection in rich garlic butter, while tender potatoes soak up all those lovely flavors. It’s simple but packed with that warm, homey taste that feels just right any night of the week.
I love making this dish because it’s speedy but feels like a real treat. The garlic butter gives everything a deliciously fragrant touch that fills the kitchen, and the crispy edges on the potatoes always make me smile. I usually toss in a bit of fresh parsley at the end for a pop of color and freshness—it just lifts the whole skillet.
This meal is perfect for when I want something hearty but don’t want to fuss with too many pots and pans. I like serving it with a side salad or steamed veggies to keep things balanced. Plus, it’s fantastic for leftovers; just pop the skillet back on the stove and everything tastes just as good the next day!
Key Ingredients & Substitutions
Chicken: You can use either chicken breasts or thighs. Thighs stay juicier and more flavorful, while breasts cook a bit faster and are leaner. Both work great here!
Potatoes: Baby potatoes are perfect—they cook quickly and hold their shape well. If you don’t have baby potatoes, small red or Yukon gold potatoes cut into similar sizes will work fine.
Butter and Garlic: Butter builds a rich base for flavor, while garlic adds that classic punch. If you want a dairy-free option, try olive oil but expect a milder richness.
Herbs and Spices: Paprika, oregano, thyme or parsley add depth and warmth. Fresh herbs at the end brighten the dish, but dried herbs work just as well during cooking.
How Can I Get Crispy, Golden Potatoes Without Drying Them Out?
To get crispy potatoes that stay tender inside, parboiling them first is key. Boil potatoes until just tender but not fully cooked. Then, drain them well—this step removes excess moisture which can stop roasting in the skillet.
- Dry potatoes well after parboiling to prevent splattering when they hit the hot pan.
- Use a mix of butter and olive oil in the pan. Butter adds flavor, oil raises the smoke point.
- Cook potatoes over medium heat and avoid stirring constantly to allow a crust to form.
This method helps achieve golden, slightly crispy potatoes with soft inside every time without burning or drying them.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed skillet like cast iron for even heat and crispy edges.
- Pot for parboiling potatoes – a simple pot to pre-cook the potatoes before crisping them up.
- Cooking spoon or spatula – for stirring and flipping the chicken and potatoes as they cook.
- Measuring spoons – to keep track of spices and butter for precise flavor.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or sausages to change up the protein; they cook quickly and soak up the garlic butter well.
- Add chopped bell peppers or zucchini with the potatoes for extra veggies and color.
- Finish with a squeeze of lemon or a splash of balsamic vinegar for a bright, tangy twist.
- Sprinkle with grated Parmesan or shredded cheese in the last minute for a cheesy touch.
Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into strips
- 1.5 lbs baby potatoes, halved
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup cherry tomatoes (optional)
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme or parsley
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 10 minutes to parboil the potatoes, and about 20 minutes for cooking everything in the skillet. So, plan for around 40 minutes total from start to finish for a delicious and satisfying meal.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Rinse the baby potatoes well and cut them in half. Boil a pot of salted water and parboil the potatoes for about 10 minutes, until they are just tender but still firm. Drain them and set aside.
2. Cook the Chicken:
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds, until fragrant but not browned. Season the chicken strips with salt, pepper, paprika, oregano, and thyme or parsley. Add the chicken to the skillet and cook for about 4-5 minutes on each side until golden and cooked through. Remove the chicken and set aside.
3. Cook Potatoes and Combine Everything:
In the same skillet, add the parboiled potatoes and cook, stirring occasionally, for about 8-10 minutes until golden and slightly crispy. Add the cherry tomatoes and cook for another 2-3 minutes until softened. Return the chicken to the skillet, add the remaining 2 tablespoons of butter, and spoon the melted butter over the chicken and potatoes. Let everything cook together for 2 more minutes so flavors blend. Finish by sprinkling chopped parsley on top before serving.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to avoid excess moisture, which can affect browning.
Can I Substitute Other Potatoes?
Absolutely. If baby potatoes aren’t available, use small red or Yukon gold potatoes cut into similar-sized pieces for even cooking.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove or in the microwave to keep the chicken tender.
Can I Make This Recipe Dairy-Free?
For a dairy-free version, replace butter with olive oil or a vegan butter alternative. The dish will still be delicious, though a bit less rich.
