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.

Garlic Butter Chicken and Potatoes Skillet (One-Pan Meal)

Description

A quick one-pan garlic butter chicken and potatoes Skillet recipe that’s rich, flavorful, and perfect for weeknights.

Ingredients

Scale

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

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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