Garlic Butter Chicken and Potatoes Skillet is a simple, one-pan meal that’s full of flavor and super comforting. Tender chicken breasts cook right alongside golden, crispy potatoes, all coated in a rich garlic butter sauce that’s just so tasty. The smell of garlic and butter filling the kitchen makes this dish hard to resist!
I love making this skillet when I want something straightforward but satisfying. The best part is how the potatoes soak up the buttery, garlicky goodness while the chicken stays juicy and flavorful. I usually throw in a little parsley at the end for a fresh pop of color and taste. It’s one of those recipes that feels fancy but is really easy to pull together.
Serving this straight from the skillet keeps things casual and cozy. I like pairing it with a simple green salad or some steamed veggies on the side. What I really enjoy is how it’s a perfect dinner for weeknights when I don’t want to spend hours cooking but still want something hearty and delicious. Plus, clean-up is a breeze with just one pan to wash!
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless works best for quick cooking. Chicken thighs are a great substitute if you want juicier and more flavorful meat.
Baby potatoes: These keep their shape well and cook evenly. If unavailable, use small red potatoes or fingerlings, or even quarter larger potatoes.
Butter and garlic: Butter brings richness and garlic adds a punch of flavor. For a lighter version, use olive oil instead of butter, but don’t skip the garlic!
Herbs: Fresh thyme and rosemary add great aroma. You can substitute dried versions, but add them earlier in cooking so their flavors soften.
Chicken broth: This keeps the potatoes moist and adds flavor. If you don’t have broth, water works fine, or a splash of white wine for extra taste.
How Can I Get Crispy Yet Tender Potatoes and Juicy Chicken in One Skillet?
The key is layering the cooking steps so each ingredient reaches perfect doneness.
- First, sear the chicken breasts in hot oil and butter. This locks in juices and browns the outside nicely. Don’t rush this step!
- Remove chicken and sauté garlic and onions in the same pan for flavor. Add butter here to keep things rich.
- Add the halved potatoes and season well. The butter and herbs coat them for flavor while the broth helps steam them tender.
- Cover and cook so the potatoes soften without burning. Stir occasionally to prevent sticking and ensure even cooking.
- Return the chicken to the skillet on top of the potatoes. Cover again to finish cooking the chicken through without drying it out.
This method makes sure your potatoes are soft inside with a touch of crisp, and the chicken stays juicy. Using a cast iron skillet helps with even heat and great searing!
Equipment You’ll Need
- Large cast-iron skillet – I love this for its even heat and excellent browning, which gives the chicken and potatoes a nice sear.
- Tongs – helpful for flipping chicken breasts without poking holes that let juices escape.
- Measuring spoons and cups – to accurately measure herbs, broth, and butter for the best flavor.
- Sharp knife and cutting board – for halving potatoes and slicing onions easily and safely.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more flavorful meat. They stay tender and become even tastier with slow cooking.
- Add sliced mushrooms or bell peppers with the potatoes for extra texture and flavor.
- Sprinkle with grated Parmesan or feta cheese right before serving for a salty, creamy touch.
- Mix in fresh herbs like parsley, thyme, or basil at the end to brighten the dish with fresh flavors.
Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
For The Chicken and Potatoes:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- 1 pound baby potatoes, halved
- 1 medium onion, sliced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 1/4 cup chicken broth or water
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal comes together in about 35-40 minutes. You’ll spend around 10 minutes prepping ingredients and seasoning. Searing the chicken takes about 10-12 minutes, then cooking the potatoes and finishing the chicken in the skillet will take an additional 15-18 minutes. It’s a quick and easy dinner you can make any night!
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Start by seasoning the chicken breasts well with salt and pepper on both sides. Heat the olive oil and 2 tablespoons of butter in a large cast-iron skillet over medium-high heat. When the butter melts and the pan is hot, add the chicken breasts. Cook each side for about 5-6 minutes until they have a nice golden brown color. Don’t worry if the chicken isn’t cooked all the way through yet. Remove the chicken from the skillet and set aside.
2. Sauté Garlic, Onion, and Potatoes:
In the same skillet, add the remaining 2 tablespoons of butter. Toss in the minced garlic and sliced onion, cooking until they soften and smell wonderful, about 2 minutes. Then add the halved baby potatoes. Sprinkle salt, pepper, thyme, and rosemary over everything. Stir well so the potatoes get covered with the garlic butter and herbs.
3. Cook Potatoes and Finish Chicken:
Pour in the chicken broth or water to help steam the potatoes. Cover the skillet with a lid and let everything cook for about 10 minutes, stirring occasionally. Check the potatoes with a fork—they should be tender. Nestle the chicken breasts back among the potatoes and onions. Cover again and cook for another 5-7 minutes until the chicken reaches an internal temperature of 165°F (74°C).
4. Garnish and Serve:
Once everything is cooked, remove the skillet from heat. Sprinkle freshly chopped parsley on top and add extra rosemary sprigs for a lovely touch if you’d like. Serve hot, spooning some of the garlic butter sauce over the chicken and potatoes for delicious, comforting flavors.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken breasts before cooking. Thaw them in the refrigerator overnight or place the sealed package in cold water for faster thawing. Pat dry to remove excess moisture for better searing.
Can I Substitute Other Potatoes?
Absolutely! Baby potatoes work best for even cooking, but you can use red potatoes, fingerlings, or quartered Yukon gold potatoes. Just ensure the pieces are small enough to cook through in the same time frame.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water if the dish seems dry.
Can I Add Vegetables to This Skillet?
Yes! Feel free to add mushrooms, bell peppers, or green beans along with the potatoes. Add quick-cooking veggies toward the end to avoid overcooking them.