This garlic butter chicken and potatoes skillet is one of those dependable dinners
you’ll find yourself coming back to again and again.
It’s cozy, full of flavor, and made entirely in one pan—
perfect for busy nights when you want something hearty without the extra work.
Juicy chicken, golden potatoes, and a rich garlic butter sauce come together quickly
using simple ingredients you probably already have.
It’s an easy, satisfying meal that feels special enough for the whole family,
yet effortless enough for any weeknight.
For Garlic Butter Chicken & Potatoes
- Chicken Breast – Boneless, skinless chicken breast works best here. Cutting it into strips helps it cook quickly and soak up the garlic butter sauce.
- Baby Yellow Potatoes – These have a naturally creamy texture and crisp beautifully after parboiling and sautéing.
- Olive Oil – Used to start the cooking process and help achieve a golden sear on both the potatoes and chicken.
- Butter – Adds richness and depth to the dish, forming the base of the garlic butter sauce.
- Garlic – Freshly minced garlic brings bold, savory flavor that ties everything together.
- Fresh Herbs (Thyme, Rosemary, Oregano) – These herbs add freshness and balance to the richness of the butter and garlic.
- Salt and Black Pepper – Used sparingly to season and enhance the natural flavors.
- Crushed Red Chili Pepper Flakes – Optional, but great for adding a subtle kick of heat.
For the Marinade
- Low Sodium Soy Sauce – Adds savory, umami flavor while keeping the salt level under control.
- Olive Oil – Helps coat the chicken evenly and keeps it juicy during cooking.
- Hot Sauce – Brings a gentle heat and extra flavor without overpowering the dish.
- Fresh Cracked Black Pepper – Adds mild spice and depth to the marinade.
Garlic Butter Chicken & Potato Skillet Dinner Recipe
This one-pan dinner brings together tender chicken, crispy potatoes, and a rich garlic butter sauce for a fast, satisfying meal that’s perfect for busy evenings.
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Servings: 4
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Ingredients
Scale: 1x / 2x / 3x- 1 1/2 lb (650g) chicken breast, cut into strips
- 1 1/2 lb (650g) baby yellow potatoes, quartered
- 1 tablespoon olive oil
- 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 freshly cracked black pepper
- Crushed red chili pepper flakes (optional)
- 1/4 cup low sodium soy sauce (or coconut aminos if strictly paleo)
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (Sriracha used here)
- Freshly cracked black pepper
Instructions
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Marinate the chicken:
Place the chicken strips in a large bowl. Add the soy sauce, olive oil, hot sauce, and pepper. Toss until evenly coated, then set aside while preparing the potatoes. -
Parboil the potatoes:
Bring a pot of salted water to a boil. Add the potatoes and cook for 8 minutes. Drain well—this step helps the potatoes cook faster and develop a golden exterior later. -
Cook the potatoes:
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts, add the drained potatoes. Cook for about 4 minutes, stir, then continue cooking another 4–5 minutes until browned and fork-tender. Transfer the potatoes to a plate and set aside. -
Sear the chicken:
In the same skillet, lower heat to medium and add the remaining 2 tablespoons butter. Arrange the chicken strips in a single layer, reserving the marinade. Add the minced garlic and optional chili flakes. Cook the chicken for about 1 minute per side, or until nicely browned. -
Build the sauce:
Pour the reserved marinade into the skillet and cook until heated through. Stir in the fresh thyme, rosemary, and oregano. Return the potatoes to the pan and toss everything together until warmed through. Taste and adjust seasoning with salt and pepper if needed. -
Serve:
Remove from heat and serve immediately. Garnish with extra crushed chili flakes, fresh herbs, or a sprinkle of parmesan cheese if desired.
- Can I use chicken thighs instead of chicken breasts?
Yes. This recipe works well with both boneless, skinless chicken breasts and chicken thighs. It really comes down to preference—breasts are leaner, while thighs stay extra juicy and flavorful. - Do I need to parboil the potatoes first?
Yes, and it’s worth it. Parboiling helps the potatoes cook evenly and allows them to get golden and crispy in the skillet without burning. - What if I don’t have fresh herbs?
Dried herbs can be used instead. Simply substitute with dried thyme, rosemary, and oregano, and add them while cooking the chicken so the flavors bloom in the butter. - How do I keep the dish from being too salty?
Be sure to use low-sodium soy sauce. Since the marinade already adds plenty of seasoning, avoid adding extra salt until the very end, and adjust only if needed. - Can I prep this recipe ahead of time?
Yes. The chicken can be marinated up to 24 hours in advance, and the potatoes can be parboiled earlier in the day. When ready to eat, finish everything in the skillet for best texture and flavor.
