Garlic Butter Chicken and Potatoes Skillet is a simple, hearty meal that combines juicy chicken pieces with crispy, golden potatoes all cooked together in a rich garlic butter sauce. The best part is how the garlic and butter soak into every bite, making the dish full of comforting, familiar flavors.
I love making this skillet dinner on busy weeknights because it’s all done in one pan, which means less cleanup and more time to relax. The potatoes get beautifully crispy on the edges, and the chicken stays tender and juicy — it’s honestly a combo that never gets old in our house. Plus, I always find that the garlic butter sauce is so good it’s hard not to lick the pan clean.
When I serve this, I like to sprinkle a little fresh parsley or chives on top for a bit of color and freshness. Sometimes I’ll add a simple side salad or steamed veggies to round out the meal. This dish always feels like a warm hug on a plate, perfect for sharing with family or friends around the table.
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy and tender, but breasts work fine too. If you prefer, turkey breast is a lean alternative with a similar texture.
Baby Potatoes: These roast nicely and cook evenly. You can swap with red or Yukon Gold potatoes. Just cut larger potatoes into small, even pieces for consistent cooking.
Butter & Olive Oil: Butter adds richness and flavor, while olive oil helps prevent burning. If you want a dairy-free version, try using all olive oil or vegan butter.
Garlic: Fresh garlic is key for that bold flavor. Avoid pre-minced garlic if possible, as fresh garlic gives the best aroma and taste.
Chicken Broth or White Wine: I often use broth for depth and moisture, but wine adds an extra layer of flavor if you enjoy it. Vegetable broth works as a substitute too.
How Do You Get Crispy Potatoes and Juicy Chicken Together in One Skillet?
Cooking potatoes and chicken in the same pan can be tricky because they need different cooking times. Here’s how I handle it:
- Sear the Chicken First: Searing locks in juices and builds flavor. Cook chicken until golden but not fully done.
- Garlic Butter Layer: Adding garlic in butter after chicken creates a tasty base for the potatoes.
- Steam the Potatoes: Adding broth and covering the pan helps soften potatoes gently without drying out the chicken.
- Combine & Finish: Return chicken to skillet to finish cooking alongside potatoes and tomatoes, letting flavors mingle and sauce thicken.
Following these steps ensures your potatoes are tender on the inside and crispy outside, while chicken stays moist with no overcooking.
Equipment You’ll Need
- Large skillet or cast-iron pan – I recommend this because it heats evenly and can handle searing, steaming, and simmering all in one.
- Wooden spoon or spatula – helps turn the chicken and stir the potatoes without scratching the pan.
- Measuring spoons and cups – for accurate seasoning and liquid ingredients.
- Knife and cutting board – for chopping garlic, parsley, and preparing potatoes and chicken.
Flavor Variations & Add-Ins
- Spice it up: Add a splash of paprika, cumin, or chili powder for a smoky or spicy kick.
- Vegetable boost: Mix in sliced bell peppers, green beans, or mushrooms for extra veggies and flavor.
- Cheese: Sprinkle grated Parmesan or mozzarella on top during the last few minutes for cheesy goodness.
- Herb twist: Use fresh rosemary, thyme, or basil instead of dried herbs for a brighter flavor.
Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
For The Chicken and Potatoes:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1.5 lbs baby potatoes, halved or quartered if large
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup chicken broth or white wine
- 6 cherry tomatoes (optional for color and sweetness)
For The Seasoning:
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or rosemary
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook, for a total of around 35 minutes. It’s a quick and satisfying one-pan meal that’s perfect for busy weeknights.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Start by heating a large skillet over medium heat. Add the olive oil and 2 tablespoons of butter to melt. Season the chicken pieces well with salt, pepper, smoked paprika, oregano, thyme, and red pepper flakes if using. Place the chicken in the skillet in a single layer and cook until golden on all sides but not fully cooked through, about 4-5 minutes. Remove the chicken and set it aside for now.
2. Cook Garlic and Potatoes:
In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Cook the garlic just until fragrant, about 1 minute. Add the halved baby potatoes and toss them to coat with the garlic butter mixture. Season lightly with salt and pepper. Pour in the chicken broth or white wine, then cover the skillet with a lid. Let the potatoes cook and steam until tender, about 10-12 minutes, stirring occasionally to keep them from sticking.
3. Finish Cooking and Serve:
When the potatoes are tender, add the seared chicken back into the skillet along with the cherry tomatoes. Stir well to combine all the flavors. Cook everything together for another 5-7 minutes, until the chicken is fully cooked, the sauce thickens slightly, and the tomatoes soften. Stir in the fresh chopped parsley, and check seasoning again with salt and pepper if needed. Serve hot, garnished with extra fresh parsley for a nice touch.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps ensure even cooking and prevents extra moisture in the skillet.
Can I Substitute Other Potatoes?
Absolutely! Yukon Gold or red potatoes work well too. Just cut them into small, evenly sized pieces so they cook evenly along with the chicken.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken tender.
Can I Make This Recipe Ahead of Time?
Yes! You can prep the chicken and potatoes in advance and keep them refrigerated. When ready, cook them together in the skillet for best freshness and flavor.