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Garlic Butter Chicken and Potatoes Skillet

This Garlic Butter Chicken and Potatoes Skillet recipe delivers perfectly cooked chicken and tender potatoes in a flavorful garlic butter sauce. Achieve a delicious and easy one-pan meal with minimal effort, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1.5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 6 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 1/4 cup chopped fresh parsley, for garnish
  • 1/4 cup chicken broth

Equipment

  • Large skillet (cast iron preferred)
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • paper towels
  • Spatula or spoon
  • Meat Thermometer

Method
 

  1. Prepare the Chicken and Potatoes: Pat the chicken cubes dry with paper towels and season generously with salt, pepper, paprika, and red pepper flakes (if using). Toss the potatoes with olive oil, salt, pepper, thyme, and rosemary.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet (cast iron is ideal) over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
  3. Cook the Potatoes: Add the remaining 1 tablespoon of olive oil to the skillet. Add the potatoes and cook, stirring occasionally, for 10-12 minutes, or until they are starting to brown and soften. If the potatoes start to stick, add a splash of chicken broth to deglaze the pan.
  4. Make the Garlic Butter Sauce: Reduce the heat to medium. Add the butter to the skillet and let it melt. Add the minced garlic and cook for 1-2 minutes, until fragrant, being careful not to burn it.
  5. Combine and Finish: Return the chicken to the skillet. Add the chicken broth. Stir to coat the chicken and potatoes in the garlic butter sauce. Bring to a simmer, then cover the skillet and cook for 5-7 minutes, or until the chicken is cooked through and the potatoes are tender. Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
  6. Garnish and Serve: Remove from heat and garnish with fresh parsley. Serve immediately.

Notes

For a richer flavor, use clarified butter (ghee) to sear the chicken. You can substitute other herbs like oregano or Italian seasoning. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.