This Garlic Butter Chicken and Potatoes Skillet is a one-pan wonder! Juicy chicken pieces are cooked to perfection with tender potatoes, all smothered in delicious garlic butter.
The smell alone will have everyone running to the kitchen! I love how easy it is to clean up—just one skillet means less washing up later. Perfect for busy nights!
Key Ingredients & Substitutions
Chicken Breast: This recipe calls for thinly sliced chicken breast, which cooks quickly. If you want an alternative, try using chicken thighs for a juicier option, or even tofu for a vegetarian twist!
Baby Potatoes: These are preferred for their small size and creaminess. If you’re out of baby potatoes, try using regular potatoes cut into smaller pieces or even sweet potatoes for extra flavor.
Unsalted Butter: I love using unsalted butter as it allows you to control the salt levels. If you’re looking for a dairy-free option, coconut oil or vegan butter works well too.
Garlic: Fresh minced garlic gives a great punch of flavor. If you’re in a pinch, garlic powder can substitute, but use about 1/8 teaspoon for each clove.
Herbs: Thyme and rosemary bring great flavor, but if you don’t have these, Italian seasoning or any mixed herbs will do just fine. Fresh herbs can elevate the dish, so consider that if available.
How Do I Cook Potatoes Perfectly in a Skillet?
Cooking potatoes in a skillet can be tricky but follow these steps for perfectly cooked, golden potatoes. First, make sure they are cut evenly to ensure consistent cooking.
- Heat the skillet over medium-high heat before adding the butter.
- Place the potatoes in a single layer without overcrowding them. This allows them to cook evenly and get that lovely golden crust.
- Keep the heat steady; if the potatoes are browning too quickly, lower the heat to avoid burning.
- Turn them only occasionally—every 5 minutes or so—to allow them to develop that crispy exterior.
How to Make Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
For the Dish:
- 1 lb chicken breast, thinly sliced
- 1 lb baby potatoes, halved or quartered
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This scrumptious dish will take about 30-40 minutes total. You’ll need around 10 minutes for prep and about 20-30 minutes for cooking. It’s a quick and delicious meal perfect for any night of the week!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by heating a large skillet over medium-high heat. Add 2 tablespoons of butter to the skillet and wait for it to melt. Once it’s melted, add the halved or quartered baby potatoes in a single layer. Sprinkle some salt and pepper over them. Cook these potatoes for about 15-20 minutes, giving them a turn or two during cooking until they are golden brown and tender. When they’re cooked, carefully take them out of the skillet and set them aside.
2. Prepare the Chicken:
In the same skillet where you cooked the potatoes, add the remaining 2 tablespoons of butter. Let it melt, then add the sliced chicken breast. Season the chicken with some more salt and pepper, along with the dried thyme and rosemary. Cook the chicken for about 5-7 minutes, making sure to stir occasionally until it’s browned and cooked all the way through.
3. Add Garlic and Combine:
Next, toss in the minced garlic and sauté it for an additional 1-2 minutes until it’s wonderfully fragrant. Now, return the cooked potatoes to the skillet and gently toss everything together so the potatoes are well coated with the garlic butter chicken mixture.
4. Garnish and Serve:
Before serving, sprinkle some fresh chopped parsley over the top for a pop of color and flavor. Dish it up and enjoy your delicious garlic butter chicken and potatoes skillet meal!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are great for this recipe, you can use Yukon gold or red potatoes as well. Just keep in mind that cooking times may vary slightly depending on the size and type of potato you choose. Make sure they are cut into similar sizes for even cooking!
What Can I Substitute for Butter?
If you’re looking for a dairy-free option, you can substitute the butter with olive oil or coconut oil. Both will give your dish a different flavor, but they’ll still keep the garlic and herbs front and center!
Can I Make This Dish Ahead of Time?
Yes, you can prepare everything ahead of time! Cook the chicken and potatoes, then cool them to room temperature, and store them in an airtight container in the fridge for up to 2 days. Just reheat gently in a skillet with a splash of broth or water to keep it moist.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a skillet over medium heat or microwave until heated through. You can add a touch of butter or a splash of water to help keep the dish juicy!
