If you’re craving a cozy, flavor-packed meal that’s ready in under 30 minutes and only uses one skillet, let me introduce you to your new weeknight hero: Garlic Butter Chicken and Potatoes Skillet! Juicy marinated chicken strips, golden baby potatoes, a glorious bath of garlicky herb butter—every bite is comforting and absolutely irresistible.
Why You’ll Love This Recipe
- Everything cooks in one skillet: Less mess and more flavor since the chicken and potatoes soak up every last drop of that infectious garlic butter.
- Crowd-pleasing comfort food: The golden potatoes and juicy chicken absolutely sing with aromatic herbs and just the right hint of heat.
- Quick but impressive: Even with minimal prep, Garlic Butter Chicken and Potatoes Skillet looks and tastes like you spent hours in the kitchen.
- Flexible for all tastes: Easily customize with your favorite herbs, make it mild or spicy, or swap in sweet potatoes—there’s a version for everyone.
Ingredients You’ll Need
I’m always amazed at how just a few essential ingredients can create such a rich, satisfying dish! For this Garlic Butter Chicken and Potatoes Skillet, each component packs a punch—working together to deliver tender textures, golden edges, and buttery, herby goodness in every bite.
- Chicken breast: Sliced into strips, chicken breast becomes super juicy and soaks up every bit of marinade and garlic butter.
- Baby yellow potatoes: Quartered for the perfect bite, these potatoes get beautifully crispy on the outside and stay fluffy inside.
- Olive oil: Adds richness, helps the potatoes brown, and blends perfectly with butter in the skillet.
- Butter (divided): The star of our sauce—used for both sautéing and smothering everything in irresistible garlic flavor.
- Garlic cloves: Five fresh cloves, minced, infuse the whole dish with warm, aromatic flavor (don’t skimp!).
- Fresh thyme, rosemary, and oregano: Chopped herbs give bright pops of earthy, woodsy flavor in every mouthful.
- Salt and cracked pepper: Essential for seasoning and drawing out all those real, wholesome flavors.
- Crushed red chili pepper flakes (optional): A dash adds just the right balance of heat—adjust to your spice preference.
- Low sodium soy sauce (or coconut aminos): The base of the marinade, delivering savory umami that makes everything pop.
- Hot sauce (such as Sriracha): Lends a subtle kick and depth to the marinade, making the chicken even more irresistible.
Variations
One of my favorite things about Garlic Butter Chicken and Potatoes Skillet is how effortlessly you can tailor it to fit your cravings or pantry! Don’t be afraid to have a little fun—here are some ideas to make this recipe truly your own.
- Swap in sweet potatoes: For a slightly sweeter, vibrant twist, substitute baby yellow potatoes with sweet potatoes or even a medley of root vegetables.
- Make it dairy-free: Use plant-based butter instead of regular—trust me, the garlic and herbs still shine beautifully without the dairy!
- Tweak the spice level: Prefer mild? Skip the hot sauce and chili flakes. Love it fiery? Add a little extra Sriracha or sprinkle on more chili at the end.
- Play with herbs: Mix and match what’s on hand—basil, sage, or even parsley can create a whole new subtlety without much effort.
How to Make Garlic Butter Chicken and Potatoes Skillet
Step 1: Marinate the Chicken
Start by tossing your chicken strips with low sodium soy sauce, olive oil, cracked pepper, and a spoonful of hot sauce. Let the chicken marinate for at least 10 minutes—just enough time to prep your potatoes. This quick soak makes the chicken wonderfully bold and super juicy every time.
Step 2: Parboil the Potatoes
While the chicken is soaking up that goodness, parboil your quartered baby potatoes in boiling salted water for about eight minutes. This step is the secret to tender insides and crispy, golden outsides later on—no impatient hovering needed!
Step 3: Sauté the Potatoes
Drain the potatoes well, then add them to a large skillet with a swirl of olive oil and a tablespoon of butter over medium-high heat. Let them get golden and crispy for about four minutes undisturbed, then give them a gentle stir and cook for another four or five minutes. They should look beautifully golden and be easy to pierce with a fork. Transfer them to a plate to rest for just a moment.
Step 4: Cook the Chicken
In the same skillet (no need to wash—hooray for extra flavor!), add the remaining butter. Lay the marinated chicken strips in a single layer—hold onto the marinade, you’ll need it soon! Add the minced garlic and a sprinkle of red chili flakes. Sear the chicken for just about a minute per side, or until both sides are golden and lovely.
Step 5: Finish & Combine
Stir in your reserved marinade to the skillet and let it cook down slightly with the chicken. Scatter in your fresh herbs, give everything a good toss, and finally, return the golden potatoes to the pan. Let the flavors mingle for another minute or two just to heat through, then taste and season with extra salt or pepper as needed. It smells incredible at this point!
Step 6: Serve & Savor
Serve your Garlic Butter Chicken and Potatoes Skillet straight from the skillet to the table, garnished with extra fresh herbs, another sprinkle of chili flakes, or even a shower of parmesan cheese. It’s rustic, comforting, and completely irresistible!
Pro Tips for Making Garlic Butter Chicken and Potatoes Skillet
- Golden Sear on Potatoes: Make sure your potatoes are dry before sautéing—any extra moisture will prevent that gorgeous crispiness you’re after.
- Skillful Marinade Timing: Even just 10 minutes marinating the chicken adds huge flavor, but if you have a little more time, 30 minutes will make them even more tender and tasty.
- Don’t Crowd the Skillet: Give everything space to brown properly—even if you need to cook in batches, it’s worth it for those caramelized edges.
- Herb Add-Ins at the End: Sprinkle fresh herbs right before serving so their fragrance and color stay vibrant and bright, not muted!
How to Serve Garlic Butter Chicken and Potatoes Skillet
Garnishes
The finishing touch makes all the difference! Shower your Garlic Butter Chicken and Potatoes Skillet with freshly chopped parsley, rosemary, or thyme right before bringing it to the table. For a savory kick, a dusting of parmesan cheese or a few extra chili flakes will add loads of personality—plus, it looks so inviting.
Side Dishes
This skillet is hearty enough to shine solo, but if you want to round out your meal, try serving it with crisp green beans, a fresh leafy salad, or simple steamed broccoli. Warm crusty bread is always a welcome addition for sopping up every last bit of buttery sauce.
Creative Ways to Present
Lean into the rustic charm by serving straight from the skillet family-style, or plate up in shallow bowls with a swirl of garlic butter on top. For dinner parties, arrange chicken and potatoes on a large platter, sprinkle with herbs, and nestle lemon wedges or edible flowers for that extra “wow!”
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Butter Chicken and Potatoes Skillet stores beautifully! Simply pop cooled leftovers in an airtight container and refrigerate for up to three days—making this a smart choice for meal prep or next-day lunches.
Freezing
This dish can be frozen, too. Allow to cool completely, then transfer to freezer-safe containers. Freeze for up to two months. While potatoes can lose a touch of their texture upon thawing, the flavor stays absolutely delicious—just reheat gently for best results.
Reheating
To bring leftovers back to life, warm gently on the stovetop with a splash of broth or an extra knob of butter. The microwave works in a pinch, but lower, slower reheating keeps everything juicy and helps revive the lovely herb aroma.
FAQs
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Can I use chicken thighs instead of breast?
Absolutely! Boneless, skinless chicken thighs add even more flavor and are extra forgiving if you’re worried about overcooking. Just slice them into strips as you would the breast, and you may want to add a couple minutes to the cooking time.
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What’s the best way to get crispy potatoes?
Dry the potatoes thoroughly after parboiling, give them plenty of space in the skillet, and sauté without stirring too often. The combination of butter and high heat is key—don’t rush, and you’ll get that perfect golden crust!
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How do I make this gluten-free?
Simply substitute coconut aminos or a gluten-free soy sauce in the marinade for a gluten-free version of Garlic Butter Chicken and Potatoes Skillet. Double-check your hot sauce ingredients, too, if you need to avoid all gluten sources.
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Can I double this recipe for a crowd?
Yes, this recipe scales up beautifully! Just make sure to brown the chicken and potatoes in batches so nothing gets overcrowded and soggy. Combine everything at the end to serve family-style or straight from your largest skillet or casserole dish.
Final Thoughts
If you’re searching for a comforting, no-fuss meal that tastes like a warm hug, Garlic Butter Chicken and Potatoes Skillet is your answer. Try it once and you’ll see why it’s beloved in my kitchen—simple, flexible, and packed with flavor in every forkful. I can’t wait for you to make it your own and share it with your favorite people!
Print
Garlic Butter Chicken and Potatoes Skillet Recipe
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 Servings 1x
- Category: Stovetop
- Method: Stovetop
Description
Garlic Butter Chicken and Potatoes Skillet is a flavorful one-pan dish featuring tender chicken strips and golden baby potatoes cooked in a savory garlic butter sauce with a hint of herbs and spice. It’s a satisfying and easy meal for any day of the week.
Ingredients
For the Garlic Butter Chicken:
- 1 1/2 lb (650g) chicken breast, cut into strips
- 1/4 cup low sodium soy sauce (or coconut amino if you’re strictly paleo)
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (e.g., Sriracha)
- Fresh cracked pepper
- 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
For the Potatoes:
- 1 1/2 lb (650g) baby yellow potatoes, quartered
- 1 tablespoon olive oil
Instructions
- Marinate the Chicken: In a large bowl, combine chicken strips with soy sauce, olive oil, hot sauce, and pepper. Set aside.
- Prepare the Potatoes: Parboil quartered potatoes in salted water for 8 minutes. Drain and set aside.
- Cook the Potatoes: In a skillet, cook potatoes in olive oil and butter until golden and tender. Remove and set aside.
- Cook the Chicken: In the same skillet, cook chicken with garlic and chili flakes until browned. Add reserved marinade, herbs, and potatoes. Heat through.
- Finish and Serve: Adjust seasoning, garnish with chili flakes, herbs, and parmesan. Serve hot.
Notes
- For added heat, increase the amount of crushed red chili pepper flakes.
- Ensure chicken is cooked through before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 4.24 g
- Sodium: 241.42 mg
- Fat: 32.95 g
- Saturated Fat: 11.35 g
- Unsaturated Fat: 19.46 g
- Trans Fat: 0 g
- Carbohydrates: 39.2 g
- Fiber: 5.25 g
- Protein: 43.71 g
- Cholesterol: 132.19 mg
