Last week I stared into my fridge after a long day, craving something hearty but not fussy. That’s when this Garlic Butter Chicken and Potatoes Skillet happened. One pan, minimal cleanup, maximum flavor. The chicken comes out juicy with that irresistible sear, while the potatoes get all crispy and golden, soaking up the garlicky butter sauce. It’s become my go-to for those Super Ideas Dinners Easy Meals moments when the family needs feeding fast.
I remember the first time I nailed the timing – potatoes parboiled just right, not mushy, and the butter hitting that nutty point where it foams perfectly. The smell alone had everyone hovering in the kitchen. This isn’t fancy restaurant stuff; it’s home cooking that hits all the right notes – savory, buttery, a little herby. Perfect for weeknights or even impressing friends without breaking a sweat. If you’re into Best Chicken Food For Chickens or just solid family dinners, give this a whirl.
Ingredients for Garlic Butter Chicken and Potatoes Skillet
Gathering everything takes minutes since most are pantry staples. Focus on good quality butter – it makes all the difference in that silky sauce.
- 1 1/2 pounds boneless skinless chicken breasts or tenderloins, cut into bite-sized pieces
- 1 1/2 pounds baby potatoes, halved or quartered
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1/4 cup low-sodium chicken broth optional for deglazing
- Juice of 1/2 lemon optional for brightness
How to Make Chicken Tenderloin Potatoes Recipes
Start with the potatoes since they take longest. Bring a pot of salted water to boil, add the halved baby potatoes, and parboil for 8 minutes. Drain well and pat dry – this step is key for crispiness later. In your largest skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high. Toss in potatoes, season with salt, pepper, and half the paprika. Let them sizzle undisturbed for 4 minutes, then stir and cook another 4-5 until fork-tender and golden. Scoop them out to a plate.
Wipe the skillet lightly if needed, then melt 2 tablespoons butter with remaining olive oil. Season chicken pieces with salt, pepper, onion powder, Italian seasoning, and rest of paprika. Add to the hot skillet in a single layer. Don’t crowd – cook in batches if necessary. Sear 3 minutes per side until browned and cooked through, about 165°F internal. Push chicken aside, toss in minced garlic, stir 30 seconds until fragrant. Deglaze with broth if you want extra sauce, scraping up bits.
Return potatoes to the skillet, add last tablespoon butter, and toss everything to coat in that glorious garlic butter. Squeeze lemon if using, hit with fresh parsley. Off heat – the residual warmth finishes it perfectly. Total time? Under 30 minutes for this Homemade Chicken Cooking Guide winner.
Pro Tips for Best Chicken Tenderloin And Potato Recipes
Pat chicken and potatoes super dry before cooking – moisture is the enemy of crisp. Use a cast iron skillet if you have one; it holds heat like a champ. Taste the sauce before serving and adjust salt – garlic can mute flavors sometimes. For extra pop, smash a few garlic cloves instead of mincing for deeper flavor release.
Easy Variations on Garlic Butter Chicken and Potatoes Skillet
- Swap chicken for thighs – fattier, more forgiving.
- Add veggies like green beans or broccoli after potatoes cook.
- Spicy kick: red pepper flakes or Cajun seasoning.
- Creamy twist: stir in heavy cream at end for sauce.
- One-pan sheet version: roast at 425°F for 25 minutes.
Troubleshooting Beginner Chicken Cooking Guide Issues
Potatoes soggy? Didn’t pat dry or skipped parboil. Chicken tough? Overcooked – use thermometer. Sauce too thin? Simmer longer or add cornstarch slurry. Garlic burnt? Lower heat next time, it happens fast.
Ingredient Substitutions
- No baby potatoes? Dice Yukon golds same size.
- Dairy-free: ghee or vegan butter works great.
- Chicken broth: white wine or water fine.
- Fresh garlic short? 1.5 tsp powder per clove.
- Herbs: dried Italian mix, half the amount.
Storage and Serving Suggestions for Quick Chicken Potato Meal
Leftovers keep 3-4 days in airtight container fridge, or freeze 2 months. Reheat stovetop with splash water to revive sauce. Serve over rice, with crusty bread, or salad. Pairs with roasted asparagus or simple greens. Kids love it plain; adults add Parmesan grate.
Frequently Asked Questions
Can I use chicken thighs?
Absolutely, thighs stay juicier. Same cooking time.
Are these potatoes crispy?
Yes, parboil and high-heat sear method guarantees it.
Gluten-free friendly?
Yes, naturally gluten-free. Check broth label.
How spicy is it?
Mild savory. Add chili flakes for heat.
Can I make ahead?
Prep ingredients yes, cook fresh for best texture.
Air fryer option?
Cook potatoes 400°F 15 min, chicken separate 10 min, then toss with butter sauce.
Garlic Butter Chicken and Potatoes Skillet
Equipment
- Large skillet
- Pot for parboiling
Ingredients
- 1.5 pounds boneless skinless chicken breasts or tenderloins cut into bite-sized pieces
- 1.5 pounds baby potatoes halved or quartered
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 6 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped
- 0.25 cup low-sodium chicken broth optional
Instructions
- Parboil potatoes in salted water 8 minutes, drain, pat dry.
- In skillet, heat 1 tbsp oil + 1 tbsp butter. Cook potatoes with salt, pepper, half paprika until golden, ~8-10 min. Remove.
- Season chicken with salt, pepper, onion powder, Italian seasoning, remaining paprika. Sear in 2 tbsp butter + oil, 3 min/side.
- Add garlic, stir 30 sec. Deglaze with broth if using.
- Return potatoes, toss with 1 tbsp butter, parsley. Serve.
Notes
- Pat everything dry for crispiness.
- Use cast iron for best sear.
- Don’t overcrowd chicken.
- Taste and adjust seasoning before serving.
- Parboil prevents undercooked centers.
