Garlic Butter Chicken and Potatoes Skillet is one of those easy and delicious meals that feels like a hug on a plate. Tender chicken pieces coated in rich garlic butter are cooked right alongside crispy, golden potatoes, making it a one-pan wonder that fills your kitchen with mouthwatering smells.
I love this recipe because it’s so simple but tastes like you spent hours in the kitchen. The garlic butter sauce is the star here—it keeps the chicken juicy and the potatoes flavorful. Whenever I make this, I make sure to have some crusty bread nearby to soak up every last bit of that buttery goodness.
This skillet dinner is perfect for busy weeknights or when you want a comforting meal without a lot of fuss. I usually serve it straight from the pan, and everyone loves digging in together. It’s a warm, satisfying dish that always brings smiles around the table.
Key Ingredients & Substitutions
Chicken: Chicken tenders are quick and tender, but boneless skinless chicken breasts work well too. For a richer flavor, try chicken thighs. Just adjust cooking time slightly.
Baby potatoes: These roast evenly and stay tender. If you can’t find them, use small Yukon Gold or red potatoes cut into similar sizes for even cooking.
Butter & garlic: Butter adds richness and garlic gives that punch of flavor. Unsalted butter is best so you can control salt level. Garlic powder can substitute fresh garlic but won’t be as vibrant.
Herbs & spices: Italian herbs bring classic flavors. Fresh herbs like thyme or rosemary can also work great if you have them. Smoked paprika adds a nice smoky note but it’s okay to skip if you don’t have it.
Cherry tomatoes: Optional but they add sweetness and nice color. You can swap with grape tomatoes or omit entirely.
How Do I Get Crispy, Golden Potatoes and Juicy Garlic Butter Chicken?
The key is timing and temperature control:
- Start potatoes cut side down in hot oil. Let them cook undisturbed on medium heat to create a crisp crust.
- Use a lid for a few minutes early on to make sure potatoes cook through and become tender inside.
- When the potatoes are almost done, move them aside and sear chicken in the same skillet for great flavor from the browned bits.
- Lower heat and add butter and garlic. Constantly spoon the melted butter over chicken and potatoes—this helps keep the chicken moist and coats everything in that tasty sauce.
- Be gentle when turning chicken to keep the coating intact and prevent it from drying out.
Following these steps ensures you get the perfect contrast of crispy, tender potatoes and moist, flavorful chicken every time!
Equipment You’ll Need
- Large cast iron skillet or heavy-bottomed pan – It heats evenly and is perfect for searing and roasting everything in one place.
- Wooden spoon or spatula – Great for stirring garlic and herbs without scratching your skillet.
- Measuring spoons – To keep your spices balanced and accurate.
- Knife and cutting board – For halving potatoes, mincing garlic, and chopping herbs.
Flavor Variations & Add-Ins
- Swirl in some grated Parmesan or hard cheese on top right before serving for extra richness.
- Use fresh herbs like thyme, rosemary, or parsley instead of dried herbs for a fresher flavor.
- Add sliced bell peppers or zucchini with the potatoes for more veggies.
- Spice it up with a dash of cayenne pepper or chili flakes if you like heat.
Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 1.5 to 2 pounds chicken tenders or chicken breast strips
- 1.5 pounds baby potatoes, halved
- 1 cup cherry tomatoes (optional, for color and flavor)
For the Sauce and Seasoning:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 teaspoons dried Italian herbs (or a mix of dried basil, oregano, and thyme)
- 1 teaspoon smoked paprika (optional for slight smoky flavor)
- ½ teaspoon red pepper flakes (optional for mild heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This meal takes about 10 minutes to prepare and about 25 minutes to cook, so you’ll have a delicious dinner ready in under 40 minutes. The prep involves seasoning and halving potatoes, and the cooking happens all in one skillet for easy cleanup.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Rinse and halve the baby potatoes, then pat them dry. Heat 1 tablespoon of olive oil in a large cast iron skillet over medium heat. Add the potatoes cut side down, sprinkle with salt, pepper, and 1 teaspoon of Italian herbs, and cook undisturbed for about 15 minutes. To speed softening, cover the skillet for a few minutes.
2. Season and Sear the Chicken:
While the potatoes cook, season the chicken tenders with salt, pepper, the remaining Italian herbs, smoked paprika, and red pepper flakes if you like a little heat. Push potatoes to the skillet edges and add the remaining olive oil to the center. Add the chicken and sear for 3-4 minutes on each side until golden but not fully cooked.
3. Add Garlic Butter and Finish Cooking:
Lower the heat to medium-low. Add butter and minced garlic to the skillet. Continuously spoon the melted garlic butter over the chicken and potatoes as they cook. If using, add cherry tomatoes around the skillet. Cook another 5-7 minutes, turning chicken gently until fully cooked and potatoes are tender.
4. Final Touches and Serve:
Taste and adjust seasoning with salt and pepper if needed. Remove from heat and sprinkle with fresh parsley. Serve warm, right from the skillet, making for a rustic and cozy presentation. This pairs wonderfully with a fresh salad or steamed vegetables.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken tenders or breast strips, but make sure to thaw them completely in the refrigerator overnight before cooking. This ensures even cooking and the best texture.
What Can I Substitute for Baby Potatoes?
If you don’t have baby potatoes, small Yukon Gold or red potatoes cut into halves or quarters work well. Just aim for similar-sized pieces so they cook evenly alongside the chicken.
Can I Make This Dish Ahead of Time?
Absolutely! Cook the chicken and potatoes as directed, then cool completely and store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium-low heat to keep the chicken juicy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a little butter or olive oil if needed to refresh the garlic butter sauce.