Garlic Butter Chicken and Potatoes Skillet
One-pan wonder with juicy chicken and crispy potatoes in garlic butter sauce. Ready in 30 minutes for easy weeknight dinners.
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.