This Garlic Butter Chicken and Potatoes Skillet is a cozy meal that brings comfort to any table. Juicy chicken and tender potatoes are cooked together in a rich garlic butter sauce that’s totally irresistible!
I love how easy this dish is to whip up. Just one pan and dinner is ready! Plus, the smell of garlic wafting through the kitchen is like a warm hug. It’s a weeknight winner! 🍽️
Key Ingredients & Substitutions
Boneless Skinless Chicken Breasts: These are perfect for quick cooking. If you’re looking for a healthier option, turkey breast works too. Or you can use chickpeas for a vegetarian version!
Potatoes: I recommend using Yukon Gold or red potatoes for their creamy texture. If you’re low on potatoes, sweet potatoes make a fantastic substitute, adding a slight sweetness.
Butter: I love the rich flavor of real butter in this dish, but for a lighter option, you can swap it with olive oil or vegan butter. The taste will vary slightly, but it will still be tasty!
Garlic: Fresh garlic has the best flavor, but minced garlic from a jar can save time. Just use a bit less, as jarred garlic is often more potent.
Olive Oil: While olive oil is my go-to, you could use avocado oil or another cooking oil if that’s what you have on hand. It will still keep the dish delicious!
How Can You Get Perfectly Golden Potatoes?
Cooking the potatoes to golden perfection can be tricky, but a few steps can help you achieve that nice, crispy exterior!
- Ensure the skillet is hot before adding the potatoes. This helps sear the exterior quickly.
- Don’t overcrowd the skillet. Cook in batches if necessary to allow each wedge to fry evenly.
- Flipping them occasionally is crucial. This ensures all sides cook evenly and develop a lovely color.
By following these tips, your potatoes will be golden, crispy, and absolutely delicious in combination with the garlic butter sauce! Enjoy!
How to Make Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 1.5 lbs boneless skinless chicken breasts, sliced into strips
- 4 medium-sized potatoes, cut into wedges
- 2 tablespoons olive oil
For the Garlic Butter Sauce:
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 teaspoons dried Italian seasoning (or a mix of oregano, basil, and thyme)
- 1 teaspoon paprika
- Salt and pepper to taste
For Garnish:
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This tasty Garlic Butter Chicken and Potatoes Skillet takes about 30 minutes in total. You’ll spend about 10-12 minutes preparing and cooking the potatoes, and around 10-15 minutes for the chicken. It’s quick, simple, and delivers big flavors!
Step-by-Step Instructions:
1. Cooking the Potatoes:
First, heat up a large skillet over medium heat and add 2 tablespoons of olive oil. When the oil is hot, carefully add the potato wedges in a single layer. Season them with salt, pepper, and half of the Italian seasoning. Let the potatoes cook for about 10-12 minutes, turning them occasionally, until they are golden brown and tender. Once done, remove them from the skillet and set them aside.
2. Making the Garlic Butter:
Now, in the same skillet, add the butter and let it melt. When the butter is all melted and starts to foam slightly, toss in the minced garlic and cook for about 30 seconds until it becomes fragrant. Keep an eye on it, so the garlic doesn’t burn!
3. Cooking the Chicken:
Add your sliced chicken strips to the skillet. Season the chicken with the remaining Italian seasoning, paprika, and a bit more salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside. You’ll know it’s done when it’s golden and juicy!
4. Bringing It All Together:
Once the chicken is cooked, bring back the potato wedges to the skillet and toss them with the chicken and the garlic butter sauce. Stir gently for about 1-2 minutes until everything is heated through and well combined.
5. Serve and Enjoy:
Take the skillet off the heat and sprinkle fresh parsley on top for garnish. Serve your delicious Garlic Butter Chicken and Potatoes Skillet while it’s warm and enjoy every bite!
Can I Use Different Vegetables Instead of Potatoes?
Absolutely! You can substitute the potatoes with other veggies such as carrots, zucchini, or broccoli. Just keep in mind that cooking times may vary; make sure to cut them into similar sizes to ensure even cooking!
What Can I Substitute for Fresh Parsley?
If you don’t have fresh parsley, you can use dried parsley or another herb like basil or thyme. Use about one-third of the amount if using dried herbs, as they are more concentrated in flavor.
How Can I Store Leftover Chicken and Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on the stovetop over low heat, adding a splash of chicken broth to keep them moist!
Can I Make This Recipe with Thighs Instead of Breasts?
Yes, chicken thighs work great in this recipe! They tend to be more flavorful and juicier. Just make sure to cook them longer if they’re bone-in; boneless thighs will require similar cooking times to breasts.
