Garlic Butter Chicken and Potatoes Skillet is a simple, tasty dish that combines juicy chicken pieces with crispy, golden potatoes all cooked together in a buttery garlic sauce. The flavors blend beautifully, and the skillet method means everything gets cooked in one pan, making it super easy and quick to prepare.
I love cooking this meal because it feels like comfort food but doesn’t take forever to make. The garlic butter really brings out the best in both the chicken and the potatoes, giving them a rich, flavorful coating. Sometimes, I like to add a sprinkle of fresh herbs on top for a little extra brightness and color.
This dish works well for a busy weeknight dinner, and I usually serve it with a side of steamed veggies or a simple salad to balance things out. Plus, because it’s all cooked in one skillet, cleaning up afterward is a breeze. It’s the kind of meal that always gets a thumbs-up from family and friends!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy and flavorful. You can use breasts if you prefer leaner meat, but just be careful not to overcook them as they dry out faster.
Baby Potatoes: These are great because they cook evenly and get nicely crispy. If you don’t have baby potatoes, regular potatoes cut into small pieces work well too. Yukon Golds are my favorite for a creamy texture.
Butter and Garlic: Butter gives a rich taste and helps the garlic shine without burning. If you want to make it lighter, or dairy-free, use olive oil or vegan butter instead.
Herbs & Spices: Rosemary and thyme pair perfectly with garlic and chicken. Fresh herbs are best if you have them, but dried work fine too. Smoked paprika adds a subtle smoky flavor; you can swap with regular paprika if you prefer.
How Do I Get Crispy Potatoes and Tender Chicken in One Skillet?
Balancing crispy potatoes with tender chicken is easier than it sounds! Here’s my tips:
- Start cooking the potatoes first with some butter and oil. This gives them time to soften and get crispy edges before adding the chicken.
- Push potatoes to one side when adding chicken so each cooks evenly and develops good color.
- Don’t overcrowd the pan—crowding creates steam, which keeps potatoes and chicken from crisping up.
- Use medium heat to cook the chicken through without burning the garlic.
- Add garlic and butter near the end, stirring gently to coat everything. This keeps garlic from burning but flavors the entire dish.
If you follow these steps, you’ll get potatoes that are crispy on the outside and soft on the inside, and chicken that’s juicy with a golden crust. It’s all about timing and temperature control!
Equipment You’ll Need
- Large cast-iron skillet or heavy frying pan – I prefer this because it heats evenly and can go straight to the stove and oven if needed.
- Wooden spoon or spatula – helps you stir the potatoes and flip the chicken gently without breaking things apart.
- Measuring spoons and a knife – for garlic, herbs, and seasoning; keeping everything tidy and accurate.
- Tongs – useful for turning the chicken pieces and tossing the potatoes without poking holes in them.
Flavor Variations & Add-Ins
- Use chicken breasts instead of thighs for a leaner option, but watch cooking time so they don’t dry out.
- Add a squeeze of lemon juice or lemon zest at the end for a bright pop of flavor.
- Mix in chopped vegetables like green beans, bell peppers, or cherry tomatoes for more color and nutrients.
- Sprinkle grated Parmesan or a handful of shredded cheese on top just before serving to add richness.
Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
- 1.5 lbs (700 g) boneless, skinless chicken thighs or breasts, cut into strips or bite-sized pieces
- 1.5 lbs (700 g) baby potatoes, halved or quartered if large
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme (or fresh thyme sprigs)
- 1 tsp dried rosemary (or fresh rosemary sprigs)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: 1/4 tsp red pepper flakes for a bit of heat
Time Needed:
You’ll spend about 10 minutes prepping the ingredients and roughly 25 minutes cooking everything in one skillet. In about 35 minutes total, you’ll have a delicious, hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Potatoes:
Warm 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the halved baby potatoes, then season them with salt, pepper, and half of the thyme and rosemary. Cook, stirring every now and then, for 10-12 minutes until the potatoes are golden and tender. Cover with a lid occasionally to help them cook through.
2. Prepare and Cook the Chicken:
While potatoes cook, season the chicken pieces with salt, pepper, smoked paprika, and the remaining thyme and rosemary. Push the potatoes to one side of the skillet, then add the chicken to the empty side. Cook the chicken for about 5-7 minutes per side until it’s nicely browned and cooked through.
3. Add Garlic Butter and Finish:
When chicken is almost done, add the minced garlic and the remaining 2 tablespoons of butter to the skillet. Gently stir everything so that the chicken and potatoes get coated in the flavorful garlic butter. Cook for another 1-2 minutes until garlic becomes fragrant but not burnt.
4. Serve and Garnish:
Taste and add any extra salt, pepper, or red pepper flakes if you like a little heat. Remove from heat and sprinkle chopped fresh parsley over the top. Serve the dish hot straight from the skillet, optionally with a fresh salad or steamed vegetables for a balanced meal.
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure it’s fully thawed before cooking. Thaw frozen chicken in the fridge overnight or place it in a sealed bag and submerge in cold water. Pat dry to remove excess moisture for better searing.
Can I Use Different Types of Potatoes?
Absolutely! Baby potatoes work best for even cooking and crispiness, but you can substitute with Yukon Golds or fingerlings. Just cut larger potatoes into similar-sized pieces so they cook evenly.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or microwave, stirring occasionally to keep everything warm and delicious.
Can I Prepare This Dish Ahead of Time?
Yes! You can prep the chicken and potatoes separately and refrigerate for up to a day. When ready, cook the potatoes and chicken in the skillet and finish with garlic butter for best flavor.
