Garlic Butter Chicken and Potatoes Skillet – Quick & Easy One-Pan Meal

Garlic Butter Chicken and Potatoes Skillet is the kind of weeknight dinner you dream about when it’s 5:30 p.m., you’re starving, your brain is mush, and your fridge looks like a bad game of pantry Tetris. With its golden potatoes and juicy garlic-marinated chicken all cooked in one pan (yes, one!), this recipe isn’t just fast—it’s full-on flavor-packed. The garlic butter adds that comforting richness, while the herbs keep things fresh and bright. It’s that perfect combo of hearty and wholesome that feels homemade without the hassle.

Whether you’re feeding picky kids, a hungry partner, or just yourself after a long day, this skillet meal has your back. You can pair it with a light side, eat it straight from the pan (zero judgment here), or dress it up with some cheese on top. The best part? Garlic Butter Chicken and Potatoes Skillet doesn’t require fancy ingredients or culinary gymnastics—just real, good food and about 30 minutes of your evening.

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What is Garlic Butter Chicken and Potatoes Skillet?

So what exactly is Garlic Butter Chicken and Potatoes Skillet? It’s a one-pan meal that brings tender marinated chicken breast and crispy baby potatoes together in a garlicky, herby butter sauce. Think of it as comfort food with a kick—easy enough for a Tuesday night but delicious enough to serve on a Sunday. The chicken gets a quick soak in a flavorful marinade with soy sauce, hot sauce, and olive oil (don’t worry, it’s not too spicy unless you want it to be), then gets cooked up with perfectly parboiled potatoes that crisp up in the skillet like golden nuggets of joy.

The real magic? That garlic butter. It coats every bite with savory, buttery goodness and brings all the elements together. You don’t need a culinary degree to whip this up, and there’s no need to dirty three pots to do it. It’s simple, filling, and straight-up tasty. Honestly, if you’ve got a skillet, some chicken, and garlic in the kitchen—you’re already halfway there.

Reasons to Try Garlic Butter Chicken and Potatoes Skillet

Alright, here’s why Garlic Butter Chicken and Potatoes Skillet should land a spot in your weekly dinner lineup. First of all, it’s fast—this whole meal comes together in about 30 minutes, which is a lifesaver for anyone who’s juggling work, kids, or just life in general. Second, the cleanup is easy. One skillet. That’s it. No pile of dishes glaring at you from the sink after dinner. Third, it’s versatile—you can tweak the marinade, toss in other veggies, or even swap the chicken for thighs or shrimp if you’re feeling bold. Fourth, it’s flavorful without being fussy.

The garlic butter and herbs bring restaurant-level taste without needing a long ingredient list or complicated steps. Lastly, this dish is a crowd-pleaser. Picky eaters? Covered. Big appetites? Satisfied. It’s cozy, budget-friendly, and keeps well for leftovers (hello, next-day lunch). And if you love recipes like this, you’ll definitely want to check out this healthy sticky chicken bowl or chicken stroganoff—both easy, protein-packed, and flavor-filled.

Ingredients Needed to Make Garlic Butter Chicken and Potatoes Skillet

• 1 ½ lb (650g) chicken breast, cut into strips
• 1 ½ 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 fresh cracked pepper to taste
• Crushed red chili pepper flakes (optional, but recommended for a little kick)

For the marinade:

• ¼ cup low-sodium soy sauce (or coconut aminos for a paleo option)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (like Sriracha)
• Fresh cracked pepper

Instructions to Make Garlic Butter Chicken and Potatoes Skillet

Marinate the Chicken

Start by tossing the chicken strips in a big bowl with soy sauce, olive oil, hot sauce, and cracked black pepper. Give it all a good mix and let it sit while you handle the potatoes. The marinade only takes a few minutes to soak in but adds loads of flavor and keeps the chicken juicy when cooked.

Parboil the Potatoes

Bring a pot of salted water to a boil and add the quartered baby potatoes. Let them parboil for about 8 minutes. This step helps speed things up later and gives you that crispy outside and soft inside when they hit the skillet.

Sauté the Potatoes

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter melts and starts bubbling, throw in the drained potatoes. Cook them for about 4 minutes, give them a flip, then cook another 4–5 minutes until they’re golden brown and fork-tender. Transfer them to a plate and set aside.

Cook the Chicken

Keep the same skillet (less cleanup—win!). Add the remaining 2 tablespoons of butter and let it melt. Place your marinated chicken strips in a single layer. Add minced garlic and a sprinkle of red chili flakes if you want some heat. Let the chicken cook for about 1 minute per side until browned and just cooked through. Adjust timing depending on thickness.

Add Marinade and Herbs

Pour in the leftover marinade and stir it into the skillet. Let it cook down with the chicken for a minute or two until it starts to thicken and cling to the meat. Then, sprinkle in the fresh thyme, rosemary, and oregano. Stir everything together so those fresh herbs coat the chicken beautifully.

Finish with Potatoes

Bring the cooked potatoes back into the pan. Toss gently with the chicken so everything is evenly coated in that buttery, garlicky sauce. Taste and adjust with more salt, pepper, or chili flakes as needed. Want to go the extra mile? Add a sprinkle of grated parmesan over the top for a melty, cheesy finish.

Serve

Take the skillet straight to the table (hey, it’s rustic charm!), and dig in. Serve hot and garnish with more herbs or chili flakes if you’re feeling fancy.

What to Serve with Garlic Butter Chicken and Potatoes Skillet

This dish honestly holds its own, but if you’re feeding a hungry crowd or just want to stretch it out a bit, there are some tasty options. A simple green salad with lemon vinaigrette can add a refreshing crunch, while something like this high-protein kidney bean salad would give you even more staying power. Crusty bread on the side is a no-brainer if you want to mop up every last bit of that garlic butter sauce (highly recommend). You could also serve it alongside roasted veggies or a quick sautéed green like spinach or broccolini for color and balance. And hey, if you’re feeling cozy, follow it up with a treat like caramel apple dessert cups to make the meal feel special.

Key Tips for Making Garlic Butter Chicken and Potatoes Skillet

• Parboil your potatoes: Don’t skip this! It shaves off skillet time and helps them crisp up without burning.
• Marinate while you prep: No need for an hour-long soak—just let the chicken sit in the marinade while your potatoes boil. It’s efficient and flavorful.
• Use fresh herbs if you can: Dried herbs work in a pinch, but fresh thyme, rosemary, and oregano really wake up the dish.
• Don’t crowd the pan: Lay chicken strips in a single layer. Overcrowding steams them instead of browning.
• Play with heat: If you like spice, go heavier on the chili flakes or add a little cayenne.
• Finish with a sprinkle: Fresh herbs or a dusting of parmesan cheese make the dish pop at the end.
• Leftovers? No problem: This reheats well, and we’ll talk about that next.

Storage and Reheating Tips for Garlic Butter Chicken and Potatoes Skillet

Let leftovers cool down before popping them in the fridge. Store in an airtight container and keep for up to 3 days. If you’re planning to meal prep, keep the potatoes and chicken separate so they reheat more evenly. For reheating, the skillet is your friend again. Just add a little splash of water or broth to loosen the sauce and warm everything over medium heat. You can microwave, too—cover with a damp paper towel and heat in 45-second bursts to avoid rubbery chicken. This dish doesn’t freeze super well because the potatoes can get grainy, but if you must, store in a freezer-safe bag for up to 2 months. Let it thaw overnight in the fridge before reheating.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely. Thighs are juicier and add a little more richness. Just adjust the cook time since they take a bit longer.

Is this dish spicy?
Only if you want it to be! The hot sauce and chili flakes are adjustable, so keep it mild or turn up the heat.

Can I make this dairy-free?
Sure! Swap butter for a vegan butter or more olive oil. You’ll miss some richness, but the garlic and herbs still shine.

What if I don’t have fresh herbs?
Use dried, but cut the quantity by half (1/2 tsp each). Or sub in an Italian seasoning blend.

Can I add veggies?
Yes! Bell peppers, zucchini, or green beans would all work. Add them during the last few minutes of cooking so they stay crisp.

Is it gluten-free?
If you use tamari or coconut aminos instead of soy sauce, yes. Always double-check your labels.

Final Thoughts

Garlic Butter Chicken and Potatoes Skillet is one of those golden recipes that just works. It’s quick, comforting, and totally doable even on your busiest night. Whether you’re cooking for one or feeding your whole crew, this dish hits that sweet spot between hearty and healthy. Plus, with minimal cleanup and endless ways to riff on it, you’ll come back to this one again and again. And if this kind of skillet magic is your vibe, don’t miss out on healthy low-calorie chicken and broccoli stir fry—another winner for your rotation. Happy cooking!

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