If you’re looking for a hearty and flavorful dinner that’s easy to make, this Garlic Butter Chicken and Potatoes Skillet is the perfect choice. Tender chicken strips, crispy golden potatoes, and a rich garlic butter sauce combine in one pan for a comforting meal that will satisfy the whole family. With the added kick from fresh herbs and a hint of heat from the optional chili flakes, this dish is sure to become a favorite in your weeknight dinner rotation.

Why You’ll Love This Recipe

This one-skillet wonder offers so much more than just convenience. The garlic butter sauce brings an irresistible depth of flavor, while the chicken remains juicy and the potatoes develop a crispy golden crust. The marinade adds a savory kick, balancing the richness of the butter. Plus, it’s a meal that doesn’t require much cleanup—perfect for a busy weeknight!

Garlic Butter Chicken and Potatoes Skillet

Ingredients

1 1/2 lb (650g) chicken breast, cut into strips
1 1/2 lb (650g) baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional

The marinade:

1/4 cup low sodium soy sauce (or coconut amino if you’re strictly paleo)
1 tablespoon olive oil
1 tablespoon hot sauce (we used Sriracha)
Fresh cracked pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the chicken strips with low-sodium soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook the potatoes.
Parboil the potatoes in boiling salted water for 8 minutes to speed up the cooking time in the skillet and ensure they get a nice golden crust.
In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted, add the drained potatoes. Cook for about 4 minutes, then stir and cook for another 4-5 minutes until the potatoes are golden and fork-tender. Transfer the potatoes to a plate and set aside.
In the same skillet, add the remaining 2 tablespoons butter. Lay the marinated chicken strips in one layer in the skillet. Add garlic and red chili pepper flakes. Cook the chicken on each side for about 1 minute, or until nicely browned.
Stir in the reserved marinade and cook with the chicken until the sauce thickens. Add the fresh herbs and stir briefly. Then return the sautéed potatoes to the skillet and heat through. Adjust seasoning with salt and pepper as needed.
Remove from heat and serve immediately. Garnish with more crushed chili pepper, fresh herbs, and a sprinkle of Parmesan cheese if desired. Enjoy!

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Variations

Vegetarian Version: Replace the chicken with tofu or your favorite plant-based protein for a vegetarian twist.
Different Potatoes: Use red potatoes or Yukon Gold potatoes for a different flavor and texture.
Spicy: Add extra hot sauce or chili pepper flakes to turn up the heat in the dish.
Herb Choices: Experiment with other fresh herbs like basil or parsley for added freshness.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to prevent the dish from drying out. Alternatively, you can microwave for 1-2 minutes, stirring halfway through to ensure even reheating.

FAQs

1. Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work well in this recipe. They will be more flavorful and juicy, but adjust the cooking time as they may take slightly longer to cook through.

2. How can I make this dish spicier?

You can increase the amount of hot sauce or add more crushed red chili pepper flakes to the marinade or directly in the skillet while cooking.

3. Can I make this recipe without the soy sauce?

Yes, if you need a soy-free option, you can substitute with coconut aminos, which will give a similar flavor profile with fewer allergens.

4. Can I use russet potatoes instead of baby yellow potatoes?

While russet potatoes can be used, they tend to be starchier and may not hold up as well in this recipe. Baby yellow potatoes or red potatoes are ideal for their waxy texture.

5. How do I know when the chicken is cooked through?

The chicken should be golden on the outside and reach an internal temperature of 165°F (74°C). You can check with a meat thermometer for accuracy.

6. Can I prepare the marinade in advance?

Yes, you can prepare the marinade up to 24 hours in advance and let the chicken marinate in the refrigerator. This will enhance the flavor even more.

7. Can I add vegetables to this dish?

Certainly! You can add vegetables like bell peppers, zucchini, or spinach during the cooking process for added nutrition and flavor.

8. How can I make this dish gluten-free?

To make it gluten-free, ensure that the soy sauce is replaced with tamari, which is a gluten-free alternative.

9. Can I use dried herbs instead of fresh?

You can substitute dried herbs for fresh, but since dried herbs are more concentrated, use about 1/3 of the amount called for in the recipe.

10. Is there a way to make this dish dairy-free?

To make this dish dairy-free, replace the butter with a plant-based butter or olive oil.

Conclusion

This Garlic Butter Chicken and Potatoes Skillet is an easy, one-pan meal that’s perfect for busy weeknights. With flavorful chicken, crispy potatoes, and a savory garlic butter sauce, it’s sure to satisfy your cravings for comfort food. Plus, with the option to customize the recipe with your favorite herbs and spices, it’s a dish you’ll want to make again and again.