Garlic Butter Chicken and Potatoes Skillet is a simple, comforting one-pan meal that brings together tender chicken breasts, crispy golden potatoes, and a rich garlic butter sauce. The chicken stays juicy while the potatoes soak up all those buttery, garlicky flavors, making every bite satisfying and full of warmth.
I love how easy this skillet is to make—it’s basically a complete dinner in one pan with minimal cleanup. My favorite part is the crust that forms on both the chicken and potatoes when cooked together; it adds a lovely texture that makes the dish feel special even on busy weeknights. Plus, that garlicky butter sauce is just plain irresistible.
When I make this, I like to serve it with a simple side salad or some steamed greens to balance out the richness. But honestly, the chicken and potatoes often steal the show all on their own. It’s a dish that always feels like a cozy, home-cooked hug, perfect for sharing with family or friends around the table.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts because they cook quickly and stay tender. Thighs work great too if you prefer juicier, more flavorful meat. Both are easy to find and cook evenly in the skillet.
Potatoes: Baby potatoes are perfect here since they roast quickly and hold their shape. If you don’t have baby potatoes, cut regular potatoes into small chunks. Yukon gold or red potatoes work best for their creamy texture.
Butter & Garlic: Butter is key for richness and helps create that golden crust. I always use unsalted butter so I can control the salt level. Garlic adds a punch of flavor—fresh minced garlic works best, but garlic powder can substitute.
Herbs & Spices: Smoked paprika adds a subtle smoky warmth, which I love. If you don’t have it, regular paprika or a pinch of chili powder works fine. Dried Italian herbs or oregano bring out herbal notes, but fresh herbs tossed in at the end would be delicious too.
Chicken Broth: This is optional but helpful to keep things moist and add flavor. If you’re avoiding broth, water works in a pinch, or skip it and just cook a bit longer to get everything nicely crispy.
How Do I Get Both Crispy Potatoes and Juicy Chicken in One Skillet?
Balancing crispy potatoes and juicy chicken can be tricky, but here’s how I do it:
- Start with the potatoes: Cook them first in butter and oil so they get a nice golden color and start softening.
- Season and sear the chicken separately: Push potatoes aside, add more butter and garlic for flavor, then sear the chicken. This seals in juices while creating a crust.
- Use a lid: Cover the skillet after adding broth (or water) to steam and cook the chicken through without drying it out.
- Finish uncovered: Remove the lid at the end to let excess liquid evaporate and let both the chicken and potatoes crisp up.
My tip: Pat the potatoes dry before cooking and don’t overcrowd the skillet. This helps them brown well. Also, keep the heat medium so nothing burns but develops color slowly.
Equipment You’ll Need
- Large cast iron or skillet – I prefer this because it heats evenly and can go from stove to oven if needed.
- Wooden spoon or spatula – helps turn the potatoes and chicken without scratching the pan.
- Meat thermometer – to check that chicken reaches 165°F for safety and juiciness.
- Kitchen tongs – useful for flipping the chicken and handling potatoes.
- Cutting board and knife – for chopping garlic, herbs, and preparing ingredients.
Flavor Variations & Add-Ins
- Replace chicken with pork chops or sausage for a different protein twist that cooks just as well.
- Use shredded cheese or sprinkle Parmesan on top before serving for extra richness.
- Mix in sautéed mushrooms or bell peppers to add more vegetables and textures.
- Season with lemon juice or fresh herbs like thyme or rosemary to bring brightness and freshness.
Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1.5 lbs baby potatoes (red or yellow), halved
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 cup chicken broth (optional, for extra moisture)
- Fresh parsley, chopped for garnish
- Cherry tomatoes (optional, a few for roasting)
For the Seasoning:
- 1 tsp smoked paprika
- 1 tsp dried Italian herbs or oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 25-30 minutes to cook. Overall, you’ll spend around 35-40 minutes from start to finish, making it a quick and satisfying weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by rinsing the baby potatoes and cutting them in half. Dry them well using a towel. Heat olive oil and 2 tablespoons of butter in a large cast iron or oven-safe skillet over medium heat. Add the potatoes, season with salt, pepper, half the minced garlic, and 1/2 teaspoon dried herbs. Cook, stirring occasionally, for 10-12 minutes until they start to brown and become tender. Use a lid if you want to help them steam and soften.
2. Season and Sear the Chicken:
While the potatoes cook, season your chicken with smoked paprika, garlic powder, onion powder, salt, pepper, and the remaining dried herbs. Push the potatoes to one side of the skillet to make space. Add the remaining 2 tablespoons of butter to the empty side, then add minced garlic and the chicken pieces. Sear the chicken over medium heat for 3-4 minutes per side until golden brown but not fully cooked.
3. Finish Cooking and Serve:
If you are using chicken broth, pour it around the edge of the skillet to add moisture and flavor. Scatter a few cherry tomatoes if you like. Cover the skillet, reduce the heat to low, and cook for 6-8 minutes more until the chicken is fully cooked and the potatoes are tender. Remove the lid and cook for another minute to let any extra liquid evaporate and to give the chicken and potatoes a nice crust. Garnish with chopped fresh parsley and serve warm right from the skillet. Enjoy your cozy garlic butter chicken and potatoes!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before cooking. Pat the chicken dry with paper towels to ensure a nice sear and avoid excess moisture in the skillet.
Can I Substitute Other Types of Potatoes?
Absolutely! Yukon gold or red potatoes work well, but if you only have larger potatoes, just cut them into smaller chunks to help them cook evenly and quickly.
How Should I Store Leftovers?
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Is It Okay to Skip the Chicken Broth?
Yes, the broth is optional. If you skip it, just cook a little longer on low heat to let the chicken finish cooking and the potatoes soften while developing a crispier crust.
