Let’s be honest: after a long day, the last thing you want is a dinner that feels like a chore. Enter the hero of countless weeknights this Garlic Butter Chicken and Potatoes Skillet. One pan, no fancy tools, and a flavor payoff that tastes like you slow-cooked it all Sunday.
This isn’t just another “toss it all in” meal. We’re talking juicy chicken with golden edges, baby potatoes that crisp on the outside and melt inside, all coated in a buttery garlic sauce that somehow feels indulgent and balanced. Whether you’re cooking for one, feeding a family, or trying to impress someone without breaking a sweat this skillet’s got your back.
In this guide, I’ll walk you through every step (with tips that answer your unspoken questions before you even ask), offer smart substitutions, and suggest flavor variations to keep it fresh every time. And yep I’ll even tell you if that cast-iron skillet is worth the hype.
Table of Contents
Why You’ll Love This Dinner
There’s something almost therapeutic about a one-skillet meal that quiet sigh of relief when you realize dinner won’t end with a mountain of dishes. But this Garlic Butter Chicken and Potatoes Skillet goes beyond convenience. It hits that perfect sweet spot between comfort food and clean eating hearty without being heavy.
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Garlic Butter Chicken And Potatoes Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A quick one-pan garlic butter chicken and potatoes Skillet recipe that’s rich, flavorful, and perfect for weeknights.
Ingredients
- 1 1/2 lb (650g) chicken breast, cut into strips
- 1 1/2 lb (650g) baby yellow potatoes, quartered
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 5 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh oregano, chopped
- Salt and fresh cracked pepper
- Crushed red chili pepper flakes, optional
The marinade
- 1/4 cup low sodium soy sauce (or coconut amino if you’re strictly paleo)
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (we used Sriracha)
- Fresh cracked pepper
Instructions
- To make the Garlic Butter Chicken And Potatoes Skillet : In a large bowl, combine the chicken strips with low-sodium soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook the potatoes.
- Parboil the potatoes in boiling salted water for 8 minutes. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes.
- In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add drained potatoes. Cook potatoes for about 4 minutes, stir and cook an additional 4-5 minutes until the potatoes are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.
- Keep the same skillet over medium heat and add the remaining 2 tablespoons butter. Lay the chicken strips in one layer in the skillet, keeping the drained marinade for later. Add garlic and red chili pepper flakes to the chicken. Cook chicken strips on each side for 1 minute each until nicely browned – adjust timing depending on how you like your grilled chicken.
- Stir in the reserved marinade and cook with chicken until the marinade is cooked. Add the fresh herbs and give a quick stir. Then add the sauteed potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.
- Remove from heat and serve immediately your Garlic Butter Chicken with sauteed Potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the chicken and potatoes if you like. Enjoy! ❤️
Notes
- Based on ingredients like skinless chicken thighs, baby potatoes, butter, garlic, and soy sauce.
- Sodium may vary depending on broth and soy sauce brand (use low-sodium versions to reduce).
- To lower fat or calories, reduce butter by 1 tbsp or use chicken breast instead of thighs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 475 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg
Here’s why it’s earned a permanent spot in the weeknight rotation:
- One Pan = One Win: Fewer dishes, less cleanup, and all the flavor stays locked in the pan.
- Customizable for Any Mood: Prefer dark meat? Thighs soak up the sauce like a dream. Want extra greens? Toss in spinach or broccoli.
- Quick, Not Rushed: It comes together in ~30 minutes, but still gives you that slow-cooked, layered taste.
- Flavor That Grows with You: The buttery garlic base is a canvas dress it up with heat, herbs, citrus, or even a dash of cream.
And the kicker? It reheats like a champ. That means leftovers that don’t taste like leftovers. Which let’s be real is a rare and wonderful thing.What You’ll Need for the Best Garlic Butter Chicken and Potatoes Skillet
The magic of this garlic butter chicken and potatoes skillet lies in its simplicity each ingredient chosen for maximum impact with minimal effort. Let’s get into
what you’ll need to make this Garlic Butter Chicken and Potatoes Skillet.
The Chicken (Your Flavor Sponge)
- 600g boneless chicken thighs or breasts, sliced
For this skillet recipe, either works beautifully. Thighs bring rich, juicy depth. Breasts are lean and quick-cooking. Cut into even strips so they sear quickly and soak up that irresistible garlic butter sauce.
The Potatoes (Crispy, Creamy Contrast)
- 650g baby yellow or red potatoes, halved or quartered
These potatoes brown like a dream in the skillet. No baby potatoes? Use larger Yukon Golds just chop into small chunks so they cook evenly with the chicken.
The Garlic Butter Base
- 3 tablespoons butter (divided for cooking in stages)
- 5 cloves garlic, minced
Garlic and butter are the flavor foundation of this garlic butter chicken and potatoes skillet. The garlic softens and mellows, the butter creates golden edges and creamy richness.
Herbs & Heat
- 1 teaspoon fresh rosemary or thyme, or ½ tsp dried
- Chili flakes – optional, for a little kick
- Salt & black pepper, to taste
The Sauce (Where the Skillet Becomes a Star)
- ¼ cup low-sodium soy sauce
- ¼ cup chicken broth
- 1 tablespoon hot sauce or honey – pick your direction: spicy or mellow
This liquid mix transforms the pan drippings into a clingy, silky glaze the soul of your garlic butter skillet.
Optional Add-Ins (For Extra Flexibility):
A squeeze of lemon juice or a splash of cream for a whole new flavor profile
Broccoli florets, mushrooms, or zucchini
A handful of spinach stirred in at the end
Real-Life Steps to the Best Garlic Butter Chicken and Potatoes Skillet
Let’s walk through this garlic butter chicken and potatoes skillet like a real human cooking in a real kitchen not some sterile, overly optimized fantasy.
1. Start With the Chicken (Because It’s the Mood Setter)
Slice your chicken into manageable strips not too thick, not too thin. Somewhere in the “this’ll cook fast but won’t dry out” zone. I like to toss mine in a bit of soy sauce, pepper, and hot sauce right away. Nothing intense. Just enough to give it a head start while you prep everything else.
2. Half-Boil the Potatoes (This Is Not Optional. Okay, It Is. But Don’t.)
Here’s the thing: if you skip this step, you’ll still get dinner it just might feel like a bit of a gamble. Boil your chopped potatoes in salted water for, say, 6 minutes. Enough to soften without collapsing. Drain them and let them hang out for a sec.
If you don’t par-cook, you’re signing up for 20 minutes of potato babysitting in the pan.
3. Crisp the Potatoes (Hands Off. Let the Pan Do Its Thing.)
Drop a chunk of butter and a bit of oil into a hot pan. Once it’s sizzling, spread the potatoes out like they’re sunbathing. Don’t stir. Let them develop those golden undersides we all pretend are accidental. Flip once, if you must. Pull them when they look “restaurant-worthy.”
4. Sear the Chicken (It’s Gonna Smell Fantastic)
Use the same skillet. No washing. That’s flavor in there. Add more butter, drop in your marinated chicken, and let it sear. Don’t shuffle it around give it space and confidence. You’re building that savory crust that makes this garlic butter chicken and potatoes skillet worth making twice.
5. Sauce Happens Fast
Garlic, herbs, maybe a few chili flakes go in now. Stir for just enough time to make you pause and say, “Oh wow.” Add a splash of broth and the leftover marinade. Stir up those crispy bits on the bottom. That’s not mess that’s the good stuff.
6. Everybody Back in the Pan
Toss in the potatoes. Let everything get cozy for a minute or two on low heat. Taste. Adjust. Maybe hit it with lemon juice or a pinch more salt. And there it is your garlic butter chicken and potatoes skillet, glistening, sizzling, ready.
H3: Can I make this without boiling the potatoes first?
Sure. But be ready for uneven texture and longer cooking. This dish is about rhythm and that quick boil keeps things moving. Trust me on this one.
Real Tips & Unexpected Tweaks for Your Garlic Butter Chicken and Potatoes Skillet
Here’s the thing once you’ve made this garlic butter chicken and potatoes skillet a few times, you stop looking at measurements and start cooking by instinct. Until then, these are the moves that’ll save you from frustration.
Little Moves That Matter More Than You Think
- Use a bigger skillet than you think you need. If you crowd the pan, you’ll steam everything not crisp it. I made this mistake once when doubling the recipe. Let’s just say… soft potatoes and pale chicken weren’t the look I was going for.
- Stagger the butter. Sounds fussy, but it’s not. Start with a little for the potatoes, save the rest for the sauce. Butter burns fast when overused early. Trust me burnt butter and garlic? Not it.
- Don’t rush the garlic. I used to throw it in at the start like I was in a cooking show. That’s how you end up with bitter bits. Add it later, once the chicken’s nearly done. Timing matters more than people admit.
- Taste at the end. Always. You think you nailed it, then realize it needed a splash of acid, or a pinch more salt, or something to cut the richness. That last-minute tweak? That’s what makes it your garlic butter chicken and potatoes skillet.
Flavor Variations That Don’t Try Too Hard
- Bright & Herby: Add lemon zest and fresh dill right before serving. It suddenly feels like a summer picnic… even if it’s Tuesday and raining.
- Creamy Mushroom Spin: Sauté mushrooms in the pan first, remove, then build the dish as usual. Stir them back in with a dash of cream before serving. Earthy. Cozy. Unapologetically rich.
- Spicy-But-Grounded: Go heavier on chili flakes, swap soy for Worcestershire. Maybe finish with lime instead of lemon. It’s not fusion it’s survival seasoning.
- Veg-Forward (but not preachy): Stir in chopped zucchini or spinach at the end. It won’t be a salad, but at least there’s green stuff on your plate.
H3: Should I double the garlic?
Honestly? You already know the answer. This garlic butter chicken and potatoes skillet wasn’t meant for restraint.
How to Serve Your Garlic Butter Chicken and Potatoes Skillet (Plus Recipes to Pair It With)
Here’s where your garlic butter chicken and potatoes skillet goes from “solid dinner” to “that meal people remember.” A few smart sides, a little contrast, and suddenly you’ve got something that feels like a full-on spread with almost no extra effort.
Light Sides That Balance the Richness
- Crisp Salad with Lemon Vinaigrette: That hit of acid? It cuts through the garlic butter and makes each bite of chicken feel brand new.
- Steamed Green Beans or Roasted Broccoli: Quick, clean, and easy to toss in the oven while the skillet finishes.
- Simple Garlic Yogurt Sauce: Yes, more garlic but in a creamy, cooling form. Works like a charm if you went heavy on chili flakes.
Drink Pairings That Actually Work
- White wine drinker? A chilled Sauvignon Blanc lifts the richness.
- No alcohol? Try sparkling water with cucumber or a ginger-lemon iced tea for that bite-meets-bright balance.
Recipes to Keep the Momentum Going
If this garlic butter chicken and potatoes skillet becomes a favorite (and it probably will), here’s what to try next:
- Cheesy Garlic Chicken Wraps – Wrap up the leftovers or remix the vibe entirely.
- Honey Lavender Ice Cream – The delicate floral chill that finishes this rich dinner with a sigh.
- Mushroom Chicken – If you loved the butter and want something earthier.
- Black Pepper Chicken – Bold, punchy, and pepper-forward.
- Crispy Bang Bang Chicken Bowl – Sweet heat and crunch if you’re chasing a different high.
Final Thoughts: When One Pan Is Enough
Some dinners are just food. Others like this garlic butter chicken and potatoes skillet become part of the rhythm of your week. Not because they’re flashy, but because they show up, taste amazing, and ask almost nothing in return.
It’s the kind of meal you’ll find yourself making again without even glancing at a recipe. One where you tweak the herbs, eyeball the broth, maybe swap potatoes for sweet ones or throw in something green just because it’s there.
But most of all, it’s a reminder that good food doesn’t need to be complicated. Sometimes, it just needs garlic, butter, and a skillet that stays on the stove a little longer than planned.
If you try it change it, love it, hate it, reinvent it come back and share. Recipes evolve. And so do the cooks behind them.
Keep the Flavor Going: More Recipes You’ll Love
Tried the garlic butter chicken and potatoes skillet and craving more simple-but-satisfying meals? Here’s what to cook next:
- 👉 Cheesy Garlic Chicken Wraps – Use leftovers or go fresh. This wrap’s got that same garlic-forward vibe, but in a handheld crunch.
- 👉 Mushroom Chicken – A deeper, more savory option when you’re in the mood for earthiness and umami.
- 👉 Black Pepper Chicken – Spicy, sharp, and made to wake up your taste buds. The perfect change of pace.
- 👉 Crispy Bang Bang Chicken Bowl – For nights when you want sweet heat and texture fireworks this is your go-to.
- 👉 Honey Lavender Ice Cream – Gentle, floral, and a surprisingly perfect contrast to the garlic-heavy skillet meal.
- For more recipes follow me on Pinterset and Facebook !
FAQ: Garlic Butter Chicken and Potatoes Skillet What You Really Want to Know
Not everything gets answered in the recipe card so here’s the stuff people actually wonder when cooking a garlic butter chicken and potatoes skillet.
What kind of chicken should I use?
Boneless chicken thighs are ideal they’re tender, juicy, and hard to overcook. But chicken breasts work great too, especially if you prefer leaner meat. Just slice them thin and keep an eye on the cook time so your garlic butter chicken and potatoes skillet doesn’t end up dry.
I don’t have baby potatoes can I substitute?
Absolutely. Regular Yukon Gold or even red potatoes will work just fine. Just cut them into 1-inch cubes so they cook at the same rate. You want them fork-tender before they hit the skillet. That way, your garlic butter chicken and potatoes skillet still delivers that crisp-on-the-outside, creamy-on-the-inside potato magic.
Do I need to use a cast iron skillet?
Nope. It’s great for heat retention and golden crusts, but a sturdy non-stick or stainless steel skillet will do the job too. The point of this garlic butter chicken and potatoes skillet isn’t showing off your cookware it’s making a solid, no-fuss meal in one pan.
Is it too salty with soy sauce and broth?
It shouldn’t be especially if you use low-sodium versions. But if you’re sensitive to salt, swap the soy sauce for coconut aminos or dilute the broth. This garlic butter chicken and potatoes skillet should taste rich and savory, not overpowering.
Can I make this ahead?
Yes! It reheats beautifully in a covered skillet over low heat, or even in the microwave (just add a splash of broth to refresh the sauce). The potatoes may lose a little crisp, but the flavor deepens arguably even better the next day.