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Imagine a dinner that feels like a warm hug at the end of a long day. That’s this skillet, right here.
Juicy chicken and tender potatoes, all swimming in a rich, aromatic garlic butter sauce. It’s the kind of simple, satisfying meal that makes everyone ask for seconds.
Why This Skillet is Your New Weeknight Hero
Let’s be honest, who wants to wash a mountain of pots and pans? Not you, and certainly not me.
This glorious dish comes together in one single pan, meaning flavor is maximized and cleanup is, almost magically, minimized. It’s a practical kind of magic for busy lives.
Ingredients Needed for the Recipe
Gathering these simple ingredients is the first step toward a fantastic meal. You probably have most of them already.
- Chicken: 1 ½ to 2 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces.
- Potatoes: 1 pound of baby potatoes (like Dutch gold), cut into bite-sized pieces.
- Butter: 4 tablespoons of vegan butter (or regular butter if you prefer).
- Aromatics & Seasonings: 6 cloves of garlic, minced, ½ teaspoon of Italian seasoning, and 2 tablespoons of fresh, finely chopped parsley.
- Pantry Staples: 1 ½ tablespoons of olive oil, ¼ cup of water, 1 teaspoon of kosher salt (divided), and ½ teaspoon of black pepper.
The Perfect Pan for the Job
Your choice of skillet truly matters here. You need a good, large one to give everything enough room to cook properly.
A 12-inch skillet is ideal, whether it’s a trusty cast iron, a non-stick ceramic, or a heavy-bottomed stainless steel. Just make sure it has a lid—you’ll need it to work its steaming magic on the potatoes.
How to make Garlic Butter Chicken and Potato Skillet?
Step 1: Cooking the Potatoes
Start by heating the olive oil in your large skillet over a steady medium heat. Once the oil shimmers, add your potato pieces and sprinkle them with half of the salt.
Let them cook for about 5 minutes, giving them a stir occasionally, until they start to get those beautiful golden-brown spots. Don’t rush this step; that browning equals flavor.
Step 2: Steaming to Tenderness
Now, pour in the quarter cup of water and immediately cover the pan with the lid. Reduce the heat to medium-low.
Let the potatoes steam for 5 to 10 minutes. You’ll know they’re done when a fork slides in easily. Transfer them to a bowl and cover them with foil to keep them warm.
Step 3: Creating the Garlic Butter Sauce
Increase the heat back to medium and add those 4 tablespoons of butter to the now-empty skillet. Let it melt, swirling the pan.
This butter is about to become the base for something truly spectacular. You can almost smell it already, can’t you?
Step 4: Cooking the Chicken
Once the butter is foaming slightly, add the chicken pieces, the minced garlic, and the Italian seasoning. Sprinkle the remaining salt and all of the black pepper over everything.
Cook this for about 7 minutes, stirring often, until the chicken is cooked through with no pink remaining. The garlic will become fragrant and mingle beautifully with the butter.
Step 5: Bringing It All Together
It’s reunion time! Add the cooked potatoes back into the skillet with the chicken and that glorious sauce.
Stir everything well, ensuring every piece of chicken and potato gets coated in the garlic butter goodness. Let it all heat through for a minute or two.
Step 6: The Final Flourish
Take the skillet off the heat and stir in the fresh, chopped parsley. This isn’t just for color, it adds a bright, fresh flavor that cuts through the richness perfectly.
Serve it immediately, right from the pan, while it’s hot and bubbling. Dig in and enjoy the compliments.
Tips
The single most important tip is to not overcook the chicken. It cooks quickly, and once it’s opaque with no pink, it’s done.
Overcooked chicken breast becomes tough, and we’re aiming for juicy and tender every single time. Trust the timer, and trust your eyes.
Ingredient Swaps and Twists
Feel free to make this recipe your own. Chicken thighs work wonderfully here if you prefer their richer flavor.
Want more veggies? Toss in some broccoli florets or green beans with the potatoes. For a kick, a pinch of red pepper flakes with the chicken does the trick. Feeling cheesy? A sprinkle of Parmesan at the end is divine.
Storing and Reheating for Later
Any leftovers can be stored in an airtight container in the fridge for up to four days. They make for a fantastic next-day lunch.
Reheat gently in a skillet over medium-low heat or in the microwave until it reaches 165°F. You may want to add a tiny splash of water or broth to loosen the sauce back up.
What to Serve Alongside This Dish
This skillet is a complete meal all on its own, truly. But if you’re looking to round out the table, a simple green salad with a sharp vinaigrette is perfect.
Some crusty, warm bread for sopping up every last drop of that garlic butter sauce is also a very, very good idea. No one will judge you, I promise.
Garlic Butter Chicken and Potato Skillet Recipe
Description
This Garlic Butter Chicken and Potato Skillet is the ultimate easy dinner! Juicy chicken and tender potatoes are cooked in one pan and smothered in a rich, savory garlic butter sauce. It's a naturally gluten-free, crowd-pleasing meal that's perfect for busy nights and requires minimal cleanup.
Ingredients
Instructions
-
Cook the Potatoes
Add olive oil to a large (12-inch) skillet over medium heat. Once hot, add the potatoes and sprinkle with ½ teaspoon of salt. Cook for about 5 minutes, until the potatoes begin to turn golden brown. -
Steam the Potatoes
Add the water to the pan and cover it with a lid. Reduce the heat to medium-low and cook for 5-10 minutes, or until the potatoes are fork-tender. Remove the potatoes to a bowl and cover with foil. -
Cook the Chicken
Add the butter to the same pan and increase the heat to medium. Once melted, add the chicken pieces, minced garlic, and Italian seasoning. Sprinkle with the remaining salt and pepper. Cook for about 7 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining. -
Combine and Finish
Return the cooked potatoes to the skillet with the chicken. Stir everything together to coat it in the garlic butter sauce and cook for 1-2 minutes to reheat the potatoes. -
Garnish and Serve
Remove the skillet from the heat. Stir in the fresh parsley and serve immediately.
Nutrition Facts
Servings 4
Serving Size 1 serving
- Amount Per Serving
- Calories 485kcal
- % Daily Value *
- Total Fat 23 gg36%
- Saturated Fat 7 gg35%
- Trans Fat 0 gg
- Cholesterol 145 mgmg49%
- Sodium 810 mgmg34%
- Potassium 1120 mgmg32%
- Total Carbohydrate 22 gg8%
- Dietary Fiber 3 gg12%
- Sugars 2 gg
- Protein 46 gg92%
- Calcium 4 % mg
- Iron 15 % mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Not Dairy Free? Use regular dairy butter in place of vegan butter.
- Add More Veggies: Try adding broccoli florets or green beans in with the potatoes for a complete meal.
- Make it Spicy: Add ¼ teaspoon of red pepper flakes with the Italian seasoning for a kick.
- Make it Cheesy: Sprinkle with grated Parmesan cheese just before serving for extra flavor.
- Avoid Overcooking: Be careful not to overcook the chicken breast to keep it tender and juicy.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will work wonderfully in this recipe and can be even more flavorful and juicy. The cooking time should be similar.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave until the internal temperature reaches 165°F (74°C).