About this recipe
We've all had those nights where the fridge is glaring at you and takeout is dangerously close. That's exactly when you need this garlic butter chicken and potatoes setup. It relies on basic pantry staples you probably already have laying around. The potatoes get beautifully golden and crisp in the oven while the chicken browns up perfectly in the skillet. Toss it all together in a rich, garlicky butter sauce, and you're eating a homemade dinner in exactly 35 minutes. It feels cozy and satisfying without destroying your kitchen. Just a solid, easy dinner.
Why You'll Love This Recipe
It uses basic pantry staples you likely already have.
Everything is completely done and ready to eat in exactly 35 minutes.
Ingredients
Potatoes
- 1 1/2 lb baby potatoes (halved or quartered if large)
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Chicken and garlic butter
- 1 1/2 lb boneless skinless chicken breasts (cut into bite-size pieces)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1 tbsp fresh parsley (chopped, optional)
- 1 tbsp lemon juice (optional)
Ingredient Notes
Chicken
You can absolutely use boneless skinless chicken thighs instead of breasts—they are super forgiving and stay incredibly juicy.
Equipment
Large baking sheet
Use a light-colored metal pan for the best browning.
Large skillet
Cast iron or stainless steel will give the chicken the best crust.
Mixing bowl
Tongs
Instructions
Roast the potatoes
Preheat your oven to 425°F. Toss the baby potatoes right on the baking sheet with olive oil, paprika, salt, and black pepper. Spread them out cut-side down—this is the secret to getting those nice, crispy edges. Roast for 20 to 25 minutes, flipping them once halfway through, until they're tender when pierced with a fork.
25 minute timer
Season the chicken
Grab some paper towels and pat the chicken pieces completely dry. Wet chicken just steams in the pan, and we want a good sear here. Once they are dry, toss them with the Italian seasoning, salt, and black pepper until they are evenly coated.
Cook the chicken
Heat the olive oil in a large skillet over medium-high heat. Let the pan get properly hot before adding the chicken in a single, even layer. Let them cook undisturbed for a couple of minutes to develop a golden crust, then turn occasionally. Cook for 6 to 8 minutes total until they reach a safe internal temperature of 165°F. Move the chicken to a clean plate.
8 minute timer
Make the garlic butter
Turn the heat down to medium. Drop the butter right into the hot skillet and let it melt, scraping up any of those browned bits left from the chicken. Stir in the minced garlic and cook for about 30 seconds. You just want it fragrant—if the garlic burns, it gets horribly bitter.
Toss and serve
Add the cooked chicken back into the skillet along with your hot, roasted potatoes. Give everything a good toss so it gets entirely coated in that garlic butter sauce. Squeeze fresh lemon juice over the top to cut the richness and sprinkle with parsley if you're using it. Serve it up immediately.
Common Mistakes to Avoid
Wet chicken
Skipping the paper towel step means your chicken will steam instead of sear. Pat it dry for the best texture.
Burning the garlic
Garlic goes from perfectly fragrant to bitter and burnt in seconds. Keep the heat moderate and move fast once it goes in the pan.
Tips
- Try to cut the potatoes into uniform sizes so they roast evenly and finish at the exact same time.
- Use a metal baking sheet instead of a glass dish for crispier potato edges.
Variations
Add veggies
Toss some green beans or broccoli florets in olive oil and roast them on a separate pan for the last 12 minutes of cooking.
Substitutions
- Swap the baby potatoes for diced Yukon golds or red potatoes.
- Use ghee instead of butter if you want a slightly nuttier flavor and a higher smoke point.
What to Serve With It
Serve this alongside a bright, simple green salad with a sharp vinaigrette to balance out the rich butter sauce.
Make Ahead
Prep the ingredients
You can chop the chicken and slice the potatoes a day in advance. Store them separately in airtight containers in the fridge to save prep time.
Storage
Refrigerator
Store leftovers in an airtight container for up to 3 days. The potatoes will soften a bit overnight, but they still taste incredible.
Freezer
Freeze any leftovers in a tightly sealed container for up to 2 months. You'll want to thaw it completely in the fridge before warming it back up.
Reheating
Toss everything back in a skillet over medium heat until it's warmed through. Add a splash of chicken broth or a tiny pat of butter if things seem a bit dry.
Recipe Notes
Always verify your chicken is fully cooked by using a digital meat thermometer to check for a safe 165°F internal temperature.
Nutrition
- Serving Size
- 1/4 of recipe
- Calories
- 465
- Protein
- 39g
- Carbohydrates
- 33g
- Fat
- 20g
- Fiber
- 4g
- Sugar
- 2g
- Sodium
- 650mg
FAQ
Can I make garlic butter chicken and potatoes with chicken thighs?
Yep, absolutely! Boneless skinless chicken thighs are fantastic here. They stay super juicy and handle the high heat well. Just cut them into bite-size pieces and make sure they hit that 165°F mark.
Can I cook the potatoes in the skillet instead of the oven?
You can, but honestly, roasting them in the oven gives you a much better texture. If you really want to keep it to one pan, chop them small, cover the skillet to steam them soft, then take the lid off to crisp them up.
What can I serve with garlic butter chicken and potatoes?
It's pretty heavy on its own, so I usually pair it with something fresh. A crisp green salad, steamed green beans, or roasted broccoli works perfectly. If you love this kind of easy dinner, you should also try my Beef and Broccoli Skillet [cite: 34] or the Creamy Garlic Chicken Pasta [cite: 43] next.
Recipe Card
Garlic Butter Chicken and Potatoes
Juicy chicken bites and golden baby potatoes tossed in a simple garlic butter sauce.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Category
- Easy Dinner Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Potatoes
- 1 1/2 lb baby potatoes (halved or quartered if large)
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Chicken and garlic butter
- 1 1/2 lb boneless skinless chicken breasts (cut into bite-size pieces)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1 tbsp fresh parsley (chopped, optional)
- 1 tbsp lemon juice (optional)
Instructions
- Roast the potatoes: Preheat your oven to 425°F. Toss the baby potatoes right on the baking sheet with olive oil, paprika, salt, and black pepper. Spread them out cut-side down—this is the secret to getting those nice, crispy edges. Roast for 20 to 25 minutes, flipping them once halfway through, until they're tender when pierced with a fork.
- Season the chicken: Grab some paper towels and pat the chicken pieces completely dry. Wet chicken just steams in the pan, and we want a good sear here. Once they are dry, toss them with the Italian seasoning, salt, and black pepper until they are evenly coated.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Let the pan get properly hot before adding the chicken in a single, even layer. Let them cook undisturbed for a couple of minutes to develop a golden crust, then turn occasionally. Cook for 6 to 8 minutes total until they reach a safe internal temperature of 165°F. Move the chicken to a clean plate.
- Make the garlic butter: Turn the heat down to medium. Drop the butter right into the hot skillet and let it melt, scraping up any of those browned bits left from the chicken. Stir in the minced garlic and cook for about 30 seconds. You just want it fragrant—if the garlic burns, it gets horribly bitter.
- Toss and serve: Add the cooked chicken back into the skillet along with your hot, roasted potatoes. Give everything a good toss so it gets entirely coated in that garlic butter sauce. Squeeze fresh lemon juice over the top to cut the richness and sprinkle with parsley if you're using it. Serve it up immediately.
Reviews
Have you tried this recipe? Be the first to leave a review.
