Garlic Butter Chicken and Potatoes Skillet
Garlic Butter Chicken and Potatoes Skillet is a cozy, family-friendly dish that feels like a warm hug on a plate. This one-pan recipe features tender chicken (thighs or breasts), golden baby potatoes, and a garlicky butter sauce that browns and caramelizes for irresistible flavor and texture. Perfect for chilly evenings or simple weekend dinners, this skillet meal comes together quickly, makes great leftovers, and can easily be adapted to seasonal produce. If you love easy, comforting one-pan recipes, you might also enjoy a different approach to chicken and potatoes like garlic parmesan crockpot chicken and potatoes, which is great for hands-off days.
Ingredients & Equipment
Ingredients
- 4 chicken thighs or breasts (bone-in or boneless), about 1.5–2 pounds
- 2 cups baby potatoes, halved
- 4 tablespoons butter (divided)
- 4 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Notes
- Choose chicken thighs for a richer, juicier result; breasts work well if you prefer leaner meat.
- Baby potatoes keep their shape and cook evenly in a skillet; you can substitute small Yukon Golds or fingerlings.
- Butter gives great flavor and browning; for a lighter option, use a mix of butter and a neutral oil with a high smoke point.
Helpful tools and equipment
- Large, heavy-bottomed skillet (10–12 inch) with a lid — cast iron or stainless steel works best
- Chef’s knife and cutting board
- Tongs and a spatula
- Instant-read thermometer (optional, but helpful for ensuring chicken is done)
- Measuring spoons
- Colander (to rinse potatoes if needed)
If you prefer an oven-finished version, a rimmed baking tray and ovenproof skillet will be useful — and for sheet-pan lovers, see ideas like a sheet pan lemon balsamic chicken and potatoes to switch up the flavor profile.
Step-by-Step Instructions (with tips)
In a large skillet, melt 2 tablespoons of butter over medium heat.
- Tip: Allow the butter to foam slightly but not burn. If it begins to brown too fast, lower the heat a touch.
Season the chicken with salt, pepper, and paprika.
- Tip: Pat the chicken dry with paper towels so it browns beautifully rather than steams.
Add the chicken to the skillet and cook for about 5–7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
- Tip: If you’re using bone-in thighs, you may need an extra 2–3 minutes per side. Use an instant-read thermometer — 165°F (75°C) in the thickest part signals doneness for breasts; thighs are safely done at the same temperature but may benefit from slightly higher internal temp for tenderness.
- Variation: For a crispier skin, finish the chicken under a hot oven broiler for 2 minutes after pan-searing (use an ovenproof skillet).
In the same skillet, add the remaining butter and garlic. Sauté for 1 minute.
- Tip: Scrape up the browned bits from the bottom of the pan (fond) — that’s flavor gold. Keep the garlic moving so it doesn’t burn; slightly golden is perfect.
Add the halved baby potatoes to the skillet and cook until tender, about 10–15 minutes.
- Tip: If your potatoes are larger or you prefer them fully soft, parboil for 5–7 minutes first, then finish in the skillet for browning. Alternatively, roast the potatoes separately in a 425°F (220°C) oven for 20–25 minutes for extra crispness and add to the skillet at the end.
- Variation: Add a splash of chicken broth or low-sodium stock (1/4–1/2 cup) and cover for 6–8 minutes to steam the potatoes and pick up pan flavors. If avoiding extra liquids, use a lid and allow potatoes to steam in the butter-garlic mixture.
Return the chicken to the skillet, stir to combine, and cook for an additional 2–3 minutes.
- Tip: Nestle the chicken into the potatoes so everything reheats and the flavors meld. Spoon the buttery garlic sauce over the chicken for shine and flavor.
Garnish with fresh parsley and serve hot.
- Tip: A final squeeze of fresh lemon (optional) brightens the dish beautifully — add just a little to keep the overall profile balanced and fresh.
Additions and flavor suggestions
- Add vegetables like green beans, halved cherry tomatoes, or sliced bell peppers in the last 5–7 minutes of cooking to keep them crisp-tender.
- Swap paprika for smoked paprika for a subtle smoky note, or add a pinch of cumin for warm earthiness.
- For a herby twist, stir in chopped rosemary, thyme, or a sprinkle of dried oregano while cooking the potatoes.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate leftovers in an airtight container within two hours of cooking. Properly stored, this dish will keep well for 3–4 days.
- Reheat gently in a skillet over medium-low heat with a splash of water or stock to revive the sauce and prevent drying out, or microwave covered in short intervals, stirring between each interval.
Freezing
- To freeze, portion the cooled chicken and potatoes into freezer-safe containers or bags. Remove as much air as possible and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating. Reheat in a skillet over low heat, adding a bit of butter or stock to refresh the sauce and prevent the chicken from drying.
Make-ahead
- You can brown the chicken and partially cook the potatoes a day ahead. Refrigerate separately to keep textures optimal. Combine and finish reheating in the skillet for 8–10 minutes before serving.
- Sauce-forward option: Make extra garlic butter sauce and store it in a small jar in the fridge. Reheat gently and pour over the chicken when serving.
If you enjoy comforting soups as well, try pairing leftovers with a bowlful of aromatic ginger garlic chicken noodle soup on chillier days for a cozy meal rotation.
How to Use / Serve This Dish
Serving ideas
- Family dinner: Serve straight from the skillet at the table with a simple green salad and warm flatbread or crusty halal bread to sop up the garlic butter sauce.
- Weeknight comfort: Plate the chicken and potatoes alongside steamed greens like spinach or broccoli for a balanced meal.
- Meal prep: Portion into containers with a side of roasted vegetables or a grain like couscous or rice for lunches or dinners during the week.
Creative variations
- Mediterranean: Add olives, sun-dried tomatoes, and a sprinkle of feta just before serving (use halal-certified cheese if needed).
- Herby lemon: Finish with lemon zest and lots of chopped parsley, dill, or basil for a bright, herb-forward plate.
- Creamy garlic: Stir in a splash of cream or a dollop of plain yogurt at the end for a creamy garlic sauce (use a modest amount to keep the butter-forward flavor).
Pairing suggestions
- Light salads: A cucumber-tomato salad with lemon vinaigrette warms down the richness.
- Simple grains: Fluffy rice, quinoa, or buttery couscous complement the buttery sauce and make the meal stretch for more people.
- Warm sides: Steamed green beans or roasted Brussels sprouts bring seasonal texture and color.
For an alternative garlic-forward comfort bowl inspired by ramen-style flavors, consider trying a comforting creamy garlic chicken ramen as a fun weeknight switch.
FAQ
Q: Can I use boneless, skinless chicken breasts instead of thighs?
A: Yes. Boneless breasts cook faster, so reduce searing time to around 4–5 minutes per side and check internal temperature (165°F / 75°C). To prevent drying, don’t overcook and finish over low heat with the potatoes to keep the meat moist.
Q: What if my potatoes are not cooking through in the skillet?
A: Parboil the potatoes for 5–7 minutes, then drain and finish them in the skillet for browning for 5–8 minutes. Alternatively, partially cook in the oven or microwave before adding to the skillet.
Q: Can I make this dairy-free or with less butter?
A: Yes. Substitute butter with a high-quality olive oil or a dairy-free butter alternative. For the richest flavor, use a mix of oil and a smaller amount of butter substitute to get browning and taste.
Q: How long will leftovers last in the fridge, and is reheating safe?
A: Leftovers last 3–4 days in the refrigerator in an airtight container. Reheat thoroughly until steaming hot, either in a covered skillet with a splash of liquid or in the microwave in short bursts, stirring between intervals.
Conclusion
This Garlic Butter Chicken and Potatoes Skillet is a seasonal, comforting one-pan supper that’s perfect for busy weeknights, cozy family dinners, or any time you crave home-cooked warmth. The pan-seared chicken, tender baby potatoes, and garlicky butter sauce come together with minimal fuss and maximum flavor — an approachable recipe that invites creativity and makes great leftovers. If you’re looking for different takes or want to compare flavor profiles, you can explore a Whole30-friendly version here: Garlic Butter Chicken and Potato Skillet {Whole30}, another classic take here: Garlic Butter Chicken and Potatoes Skillet – Eatwell101, or a cozy homestyle version here: Garlic Butter Chicken and Potatoes – The Country Cook. Give this skillet a try, tweak it to your tastes, and share the warmth with family and friends — I’d love to hear how yours turns out!
Garlic Butter Chicken and Potatoes Skillet
Ingredients
For the chicken and potatoes
- 4 chicken thighs or breasts (bone-in or boneless), about 1.5–2 pounds Thighs provide a richer flavor; breasts are leaner.
- 2 cups baby potatoes, halved Can substitute with small Yukon Golds or fingerlings.
- 4 tablespoons butter (divided) For flavor and browning; can mix with a neutral oil for a lighter option.
- 4 cloves garlic, minced Fresh garlic enhances the butter sauce.
- 1 teaspoon paprika Can substitute with smoked paprika for added flavor.
- Salt and pepper to taste
- Fresh parsley chopped (for garnish) Adds freshness to the dish.
Instructions
Cooking the chicken
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Season the chicken with salt, pepper, and paprika and add to the skillet.
- Cook for about 5–7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
Cooking the potatoes
- In the same skillet, add the remaining butter and garlic. Sauté for 1 minute.
- Add halved baby potatoes to the skillet and cook until tender, about 10–15 minutes.
- Return the chicken to the skillet, stir to combine, and cook for an additional 2–3 minutes.
Garnishing and serving
- Garnish with fresh parsley and serve hot.
