About this recipe
This Garlic Butter Chicken and Potatoes recipe is cozy, simple, and perfect for busy weeknights. The potatoes roast until golden, the chicken cooks quickly in a skillet, and everything gets tossed in garlic butter for a dinner that feels homemade and satisfying without being complicated.
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)
Equipment
Large Baking Sheet
Large Skillet
Mixing Bowl
Tongs
Instructions
- 1
Roast the potatoes
Preheat the oven to 425°F. Toss the potatoes with olive oil, paprika, salt, and black pepper. Spread them cut-side down on a baking sheet and roast for 20 to 25 minutes, flipping once, until golden and tender.
- 2
Season the chicken
Pat the chicken pieces dry, then season them with Italian seasoning, salt, and black pepper.
- 3
Cook the chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
- 4
Make the garlic butter
Reduce the heat to medium. Melt the butter in the same skillet, then stir in the minced garlic for about 30 seconds, just until fragrant.
- 5
Toss and serve
Return the chicken to the skillet and add the roasted potatoes. Toss everything in the garlic butter until coated, then finish with parsley and lemon juice if using.
Tips
- Cut potatoes evenly: Try to keep the potato pieces about the same size so they roast evenly and get golden at the same time.
- Pat the chicken dry: Dry chicken browns better in the skillet and gives the finished dish better texture.
- Do not burn the garlic: Garlic only needs a short time in the butter. If it gets too dark, it can taste bitter.
Substitutions
- Use chicken thighs: Boneless skinless chicken thighs work well and stay juicy.
- Swap the potatoes: Yukon gold potatoes or red potatoes can be used instead of baby potatoes.
- Add vegetables: Green beans, broccoli, zucchini, or bell peppers can be added, but cook them separately so they do not water down the skillet.
Storage
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezer: Freeze leftovers for up to 2 months. The potatoes may soften slightly after thawing. Reheating: Reheat in a skillet over medium heat or in the oven until warmed through. Add a small pat of butter if the dish seems dry.
Nutrition
- Serving Size
- 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?
Yes. Boneless skinless chicken thighs work well and stay juicy. Cut them into bite-size pieces and cook until fully done.
Can I cook the potatoes in the skillet instead of the oven?
Yes, but roasting gives the best texture. If using a skillet, cut the potatoes small, cook them covered first, then uncover to crisp.
What can I serve with garlic butter chicken and potatoes?
This recipe works well with a simple green salad, roasted vegetables, steamed broccoli, or green beans.
Recipe Card
Garlic Butter Chicken and Potatoes
Juicy chicken bites and golden potatoes tossed in a simple garlic butter sauce for an easy dinner.
- 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 the oven to 425°F. Toss the potatoes with olive oil, paprika, salt, and black pepper. Spread them cut-side down on a baking sheet and roast for 20 to 25 minutes, flipping once, until golden and tender.
- Season the chicken: Pat the chicken pieces dry, then season them with Italian seasoning, salt, and black pepper.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
- Make the garlic butter: Reduce the heat to medium. Melt the butter in the same skillet, then stir in the minced garlic for about 30 seconds, just until fragrant.
- Toss and serve: Return the chicken to the skillet and add the roasted potatoes. Toss everything in the garlic butter until coated, then finish with parsley and lemon juice if using.
