This Garlic Butter Chicken and Potatoes Skillet is a cozy dish that’s perfect for dinner! Juicy chicken cooked in rich garlic butter, along with tender potatoes, makes it super tasty.
You’ll find that this one-pan meal saves you time on clean-up. Plus, the smell of garlic sizzling is just heavenly! I always sneak a potato while cooking—you can’t resist them! 🥔❤️
Key Ingredients & Substitutions
Chicken Breast: I recommend using boneless, skinless chicken breast because it cooks quickly and stays tender. If you’re looking for a twist, you could swap in thighs, which are juicier and packed with flavor.
Baby Potatoes: These little gems are perfect for this dish due to their creamy texture. If they’re not available, feel free to substitute with fingerling potatoes or even regular potatoes (just cut them into smaller chunks).
Butter: Unsalted butter is great for controlling the amount of salt in the dish. If you’re trying to cut back on dairy, you might use olive oil or a vegan butter substitute instead, just note that it may alter the taste slightly.
Garlic: Fresh garlic really brings a strong, savory punch. You can use garlic powder in a pinch, but fresh is always best. If you’re not a big fan of garlic, reduce the amount or skip it altogether!
Herbs: Dried thyme and rosemary are essential for flavor. If you have fresh herbs on hand, use those—just remember that fresh herbs are stronger, so you’d need less.
How Do You Make Sure Your Potatoes Are Golden Brown?
Getting those baby potatoes perfectly golden can be a bit tricky, but it’s all about how you cook them. Here’s how to achieve that lovely, crispy exterior:
- First, ensure your skillet is hot enough before adding the potatoes. This helps them sear instead of steam.
- Place the cut side down to get that golden color. Don’t overcrowd the skillet—give them space to fry!
- Let them cook without stirring too much for the first few minutes. This allows a crust to form. Aim for 10-15 minutes on medium-high heat, until browned and tender.
How to Make Garlic Butter Chicken and Potatoes Skillet
Ingredients You’ll Need:
For the Dish:
- 1.5 lbs chicken breast, sliced into strips
- 1.5 lbs baby potatoes, halved
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1/4 cup chicken broth or white wine
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend around 10-15 minutes cooking the potatoes to golden perfection, then about 15 minutes for the chicken and flavors to come together. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Potatoes:
First, heat a large skillet over medium-high heat. Add 2 tablespoons of the unsalted butter and let it melt. Once melted, toss in the halved baby potatoes, cut side down. Season them with a pinch of salt and pepper. Cook the potatoes for about 10-15 minutes, stirring occasionally, until they look golden brown and feel tender. After that, remove the potatoes from the skillet and set them aside on a plate.
2. Cook the Chicken:
Now, in the same skillet, add the remaining 2 tablespoons of butter and melt it down. Then, add the sliced chicken strips to the skillet. Sprinkle some salt, pepper, thyme, and rosemary over the chicken. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden-brown color.
3. Add Flavor and Combine:
Next, stir in the minced garlic and let it cook for an additional minute—this is where the smell starts to get amazing! Then, pour in the chicken broth (or white wine) to deglaze the skillet, scraping up any tasty brown bits from the bottom. Let it simmer for about 2 minutes to reduce slightly. Finally, add the cooked potatoes back to the skillet. Toss everything together and let the flavors meld for a couple of minutes.
4. Finish and Serve:
Once everything is hot and well combined, remove the skillet from the heat. Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve the garlic butter chicken and potatoes hot and enjoy your delicious meal!
## FAQ for Garlic Butter Chicken and Potatoes Skillet
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are fantastic for this recipe, you can use other varieties like red potatoes or Yukon Gold. Just make sure to cut them into similar-sized pieces for even cooking. If using larger potatoes, you might want to cut them into smaller chunks to reduce cooking time.
Can I Make This Recipe with Thighs Instead of Breasts?
Yes! Chicken thighs will work beautifully in this dish. They are juicier and can handle longer cooking times without drying out. Just adjust your cooking time slightly, ensuring they reach an internal temperature of 165°F (75°C).
What Can I Use Instead of White Wine or Chicken Broth?
If you prefer not to use wine or broth, you can substitute with water, vegetable broth, or even apple cider vinegar mixed with a bit of water for a tangy twist. Just keep the amount the same, and feel free to adjust seasoning as you go.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stovetop or in the microwave until heated through. You may want to add a splash of chicken broth to keep it moist while reheating.
