Garlic Butter Chicken and Potatoes Skillet – One-Pan Comfort Food

Introduction

When you need a satisfying, fuss-free dinner that the whole family will love, this Garlic Butter Chicken and Potatoes Skillet delivers every time. Made in just one pan, it’s packed with juicy seared chicken, golden crispy potatoes, and a rich garlic herb butter sauce that ties everything together beautifully.

This recipe brings together the rustic simplicity of skillet cooking with the mouthwatering aroma of garlic and herbs. The chicken is tender and flavorful, the potatoes are crispy on the outside and creamy on the inside, and the garlicky butter adds a luxurious finish. Best of all, it’s ready in about 40 minutes with minimal cleanup.

Perfect for weeknight dinners, cozy weekends, or meal prepping ahead of time, this is comfort food made simple.

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Ingredients Overview

Chicken

Boneless, skinless chicken thighs are ideal here for their rich flavor and tenderness. They sear well and stay juicy throughout cooking.

Substitute: Chicken breasts also work — just be sure not to overcook them. Cut into even pieces for faster, more even cooking.

Potatoes

Baby Yukon Gold or red potatoes are the best for this dish — they’re creamy, hold their shape, and crisp up beautifully when seared.

Prep Tip: Halve or quarter the potatoes depending on their size for faster cooking. Boil or microwave briefly before searing to speed up the process.

Alternative: Use diced sweet potatoes for a slightly sweeter variation.

Garlic

Garlic is the hero of the flavor base. Use freshly minced garlic — around 4–6 cloves — for a strong, fragrant punch.

Tip: Avoid burning garlic by adding it toward the end of cooking or mixing it into the butter.

Butter

Use unsalted butter to control the saltiness. When melted and infused with garlic and herbs, it creates a velvety sauce that coats the chicken and potatoes.

Lighten it up: Use a mix of olive oil and butter to reduce saturated fat while keeping the flavor.

Olive Oil

Used for searing the chicken and potatoes, olive oil helps develop a crispy golden crust while preventing sticking.

Herbs

A mix of fresh parsley, thyme, and rosemary balances the richness of the butter and adds bright, earthy notes.

Dried herbs work too — just reduce quantity to about ⅓ of the fresh amount.

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Step-by-Step Instructions

1. Par-Cook the Potatoes
   Bring a pot of salted water to a boil. Add halved baby potatoes and cook for 6–7 minutes, until just fork-tender. Drain and set aside. (Or microwave in a covered bowl with a splash of water for 4–5 minutes.)
2. Season and Sear the Chicken
   Season chicken thighs (or breasts) with salt, pepper, and a pinch of paprika. Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat.

   Sear chicken for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove from skillet and set aside.

3. Crisp the Potatoes
   In the same skillet, add another tablespoon of oil if needed. Add the par-cooked potatoes cut-side down. Sear undisturbed for 5–6 minutes until golden brown. Stir and cook another 3–4 minutes until crispy all over. Remove and set aside with chicken.
4. Make the Garlic Herb Butter Sauce
   Reduce heat to medium. Add 3 tablespoons butter to the skillet. Once melted, stir in 5–6 minced garlic cloves and sauté for 1 minute.

   Add 1 teaspoon each of chopped fresh thyme and rosemary (or ½ tsp each dried). Season with a pinch of salt and pepper.

5. Combine and Simmer
   Return chicken and potatoes to the skillet. Spoon garlic butter over the top. Cover and cook on low for 5–7 minutes to meld flavors and finish cooking if needed.
6. Garnish and Serve
   Finish with freshly chopped parsley and a squeeze of lemon juice for brightness. Serve directly from the skillet for a rustic, family-style meal.

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Tips, Variations & Substitutions

• Make it spicy: Add red pepper flakes or a dash of cayenne to the garlic butter for heat.
• Add veggies: Toss in green beans, asparagus, or spinach during the last few minutes for a full one-pan meal.
• Use sweet potatoes: Adds a naturally sweet flavor that pairs well with garlic butter and herbs.
• For crispier potatoes: Let them brown undisturbed on one side before flipping.
• Dairy-free version: Use ghee or a vegan butter alternative — still flavorful and rich.
• Meal prep tip: Make a double batch and portion into containers for lunch all week.

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Serving Ideas & Occasions

This garlic butter chicken and potatoes skillet is a one-dish wonder, but it pairs nicely with:

• A crisp green salad with lemon vinaigrette
• Steamed broccoli or roasted Brussels sprouts
• Warm dinner rolls or garlic bread to soak up the sauce

Serve it for:

• Weeknight family dinners
• Meal prep Sundays
• Casual dinner with friends
• Cold-weather comfort meals

It’s hearty, flavorful, and totally satisfying.

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Nutritional & Health Notes

This meal is naturally gluten-free, rich in protein, and balanced with healthy carbs and fats. Here’s a rough breakdown per serving (based on 4 servings):

• Protein: ~28g
• Carbs: ~25g
• Fat: ~18g
• Calories: ~380–420 per serving

To lighten it:

• Use skinless chicken breast
• Reduce butter to 1–2 tablespoons
• Add more vegetables to bulk it up without extra calories

To make it keto-friendly:

• Swap potatoes for cauliflower or turnips.

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FAQs

Q1: Can I make this recipe ahead of time?

A1: Yes! Store cooked chicken and potatoes in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.

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Q2: Can I use bone-in chicken?

A2: Absolutely, but increase cook time. Sear well and then finish in the oven at 400°F for 20–25 minutes until internal temp reaches 165°F.

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Q3: How do I make it extra saucy?

A3: Add ¼ cup chicken broth or a splash of white wine to the garlic butter for a pan sauce. Simmer until slightly reduced.

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Q4: What’s the best skillet to use?

A4: A large cast iron or stainless steel skillet holds heat well and gives the best sear. Avoid nonstick for crisping potatoes.

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Q5: Can I use leftover potatoes?

A5: Yes! Roasted or boiled leftover potatoes work well. Just sear them in the skillet until crispy before adding to the final dish.

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Q6: Is this recipe freezer-friendly?

A6: The potatoes can become grainy when frozen, but the chicken freezes well. Freeze in a container with sauce and thaw overnight before reheating.

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Q7: What herbs go best with garlic butter?

A7: Thyme, rosemary, and parsley are the classic trio. You can also try sage, oregano, or chives for variation.

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