This Garlic Butter Chicken and Potatoes Skillet is a one-pan wonder! Juicy chicken, crispy potatoes, and a rich garlic butter sauce come together to create a meal that’s both hearty and delicious.
Honestly, who doesn’t love a dish that cooks itself in one pan? It makes cleanup so easy! I usually pair it with a simple salad, and it becomes the perfect dinner. 🍽️
Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for this dish. If you prefer, you can swap them for chicken thighs, which can add a richer flavor due to their fat content.
Potatoes: Baby Yukon gold potatoes are perfect for this recipe due to their creamy texture. If you can’t find them, try red potatoes or even sweet potatoes for a different taste.
Butter: Unsalted butter is my choice, as it gives you better control over the saltiness. If you’re looking for a dairy-free option, you can use olive oil or a plant-based butter instead!
Garlic: Fresh garlic is a must for that delicious flavor! If you’re in a pinch, garlic powder can work as a substitute but use it sparingly since it’s more concentrated.
Italian Seasoning: This blend adds great herbs to the dish. If you don’t have it, you can mix dried oregano, basil, and thyme instead. Or, any combination of what you have on hand!
How Do I Ensure My Chicken Stays Juicy While Cooking?
Cooking chicken can be tricky, but I have some tips to help keep it juicy in this skillet recipe.
- Always start with chicken at room temperature; let it sit out for about 15-20 minutes before cooking.
- Don’t overcrowd the skillet; give the chicken space to brown properly. If cooking for a crowd, do it in batches.
- Keep the heat on medium; too high can dry out the chicken. It’s better to cook low and slow for best results!
- Rest the chicken after cooking; let it sit for a few minutes before serving. This helps retain its juices.
How to Make Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
For the Main Dish:
- 1.5 lbs boneless, skinless chicken breasts, sliced into strips
- 1.5 lbs baby Yukon gold potatoes, halved or quartered
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: lemon wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25-30 minutes to cook. In total, you’ll need about 40 minutes from start to finish. It’s perfect for a quick and delicious weeknight dinner!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by heating a large skillet over medium heat. Add 2 tablespoons of butter and wait for it to melt. Once melted, toss in the halved or quartered baby potatoes. Season them with salt, pepper, and a sprinkle of paprika. Cook the potatoes for about 15-20 minutes, turning them occasionally. They should be golden brown and tender when done. After cooking, remove the potatoes from the skillet and set them aside.
2. Sear the Chicken:
In the same skillet, add the remaining 2 tablespoons of butter. Allow it to melt before adding the sliced chicken breasts. Season the chicken with salt, pepper, paprika, and Italian seasoning. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned and fully cooked through.
3. Add Garlic and Combine:
Once the chicken is cooked, it’s time to boost the flavor! Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until the garlic becomes fragrant. This adds a wonderful aroma!
4. Mix It All Together:
Now, return the cooked potatoes to the skillet with the chicken and garlic butter. Stir everything together to combine the delicious flavors. Let it cook together for an additional 2-3 minutes.
5. Garnish and Serve:
Remove the skillet from heat. Sprinkle the freshly chopped parsley over the top for a pop of color and freshness. Serve hot, and if you’d like, add lemon wedges on the side for a little extra zing. Enjoy your meal!
Can I Use Another Type of Potato?
Absolutely! If you don’t have baby Yukon gold potatoes, you can use red potatoes or even Russet potatoes. Just chop them into uniform pieces for even cooking. Keep in mind that different potatoes may have slightly different cooking times, so check for doneness as you go!
What If I Don’t Have Fresh Garlic?
No worries! You can substitute fresh garlic with garlic powder. Use about 1/4 teaspoon of garlic powder for each clove of garlic. Just add it with the chicken instead of sautéing it with minced garlic, as it doesn’t need as long to cook.
How To Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in a skillet over medium heat, adding a splash of water or broth to prevent sticking. Stir occasionally until warmed through. You can also reheat it in the microwave for a quick meal!
Can I Make This Recipe with Bone-In Chicken?
Yes, you can use bone-in chicken pieces! Just be aware that cooking times will increase. Make sure to check the internal temperature with a meat thermometer; it should reach 165°F (75°C). You may also want to cover the skillet with a lid to help the chicken cook through more evenly.
