Our Garlic Butter Chicken and Potatoes Skillet is an easy family-friendly chicken and potatoes weekday dinner that can be made in minutes.
This simple recipe is naturally gluten-free and is filled with flavorful marinated chicken tenders and perfectly pan-fried potatoes, all prepared in a single pan.
Garlic Butter Chicken and Potatoes Skillet — Perfect One-Pan Meal
Garlic Butter Chicken and Potatoes Skillet is the perfect one-pan meal made with simple, fresh ingredients and can be prepared in minutes.
It’s as easy as marinating chicken in the most flavorful garlic and herb-infused sauce, cooking it in butter, and combining it with salted sauteed potatoes.
This one skillet-supper doesn’t have a lot of sauce for simmering, rather it’s a recipe for pan searing each part in butter, which I think makes the best and tastiest potatoes with crispy edges and perfectly seasoned juicy chicken.
This delicious dish makes clean-up a breeze – it’s more like my easy sheet pan meals, but made on the stovetop instead!
Why We Love This Garlic Butter Chicken and Potatoes Skillet Recipe
- Quick and easy to make in one pan.
- Uses simple, fresh ingredients.
- Naturally gluten-free dish that tastes delicious any day.
- Family friendly recipe you will make on repeat.
- Filling, hearty, comfort food to feed the entire family.
More Skillet Recipes
Ingredients
- Boneless, skinless chicken breast tenderloins
- Balsamic vinegar
- Extra virgin olive oil
- Fresh minced garlic
- Dried oregano
- Kosher salt
- Fresh cracked black pepper
- Red pepper flakes
- Creamer potatoes
- Salted Sweet cream butter
- Fresh minced rosemary
- Fresh chopped oregano
Substitutions and Additions
- Pick Your Potato: If you prefer not to use creamer potatoes, the best substitute would be either baby gold potatoes, new potatoes, or fingerling potatoes.
- Choose Your Chicken: You can substitute boneless skinless chicken breasts sliced into strips for the tenderloins. Sliced boneless skinless chicken thighs also work in this recipe.
Recommended Tools
- Gallon-size Ziploc
- Microwave-safe bowl
- Measuring tools
- 12-inch nonstick skillet
- Tongs
See Full Recipe Card Below
Jump to RecipeHow to Make Garlic Butter Chicken and Potatoes Skillet
Garlic Butter Chicken and Potatoes Skillet is an easy on-pan meal filled with so much flavor. Juicy marinated chicken breasts and crisp-golden potatoes are pan-seared and combined to create the perfect skillet supper.
- Marinate The Chicken: Marinade the chicken, olive oil, balsamic vinegar, garlic, oregano, salt, black pepper, and red pepper flakes in a Ziploc bag while microwaving the potatoes.
Pro Tip: Remove as much air from the Ziploc before sealing the baggie. - Microwave The Potatoes: Sprinkle the potatoes with salt, cover with water, and microwave for 10 minutes. Drain the water off.
- Sauté The Potatoes: Sauté the potatoes in hot olive oil and melted butter for 10 minutes. Remove the potatoes from the skillet.
Pro Tip: Make sure to stir the potatoes occasionally so they do not burn. - Cook The Chicken: Place half of the chicken into the pan with melted butter and sprinkle with garlic, red pepper flakes, rosemary, and oregano. Repeat with the second batch of chicken.
- Combine: Once all of the chicken is cooked, return the first batch of chicken and the cooked potatoes to the skillet to heat through. Serve while hot. Enjoy!
Tips From Our Recipe Developer
- If you do not wish to microwave the potatoes, you can pre-boil the potatoes for 5 – 8 minutes, drain and cook as directed.
- You can use dried rosemary and dried oregano if you are not able to find fresh.
- You can substitute skinless, boneless chicken breast that is sliced into strips for the tenderloins.
- Cooking the chicken in batches will sauté the chicken and not boil it in its own juices.
- Take care not to burn the garlic, as this would make it taste bitter.
Storage Tips
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze the chicken in a freezer-safe container or bag for up to a month, although the cooked potatoes won’t freeze well. I recommend separating the leftover chicken to freeze and using it later for a different meal.
Other Easy Chicken Recipes
- Hawaiian Grilled Chicken Kabobs
- Air Fryer Chicken Parmesan
- Easy Chicken Enchiladas
- Benihana Hibachi Chicken
- Sheet Pan Fajitas
- Sheet Pan Greek Chicken
Garlic Butter Chicken and Potatoes Skillet
Serves — 5
Garlic Butter Chicken and Potatoes Skillet is the perfect one-pan meal filled with fresh flavor and simple seasoning. Easy to make on the stovetop in minutes, it's a delicious dinner your family will devour!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients
Marinade
- 1½ pounds boneless, skinless chicken breast tenderloins
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh minced garlic
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon red pepper flakes
Potatoes
- 1½ pounds creamer potatoes sliced in half
- 1½ teaspoons kosher salt
For Frying Chicken and Potatoes
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted sweet cream butter, divided
- 2 teaspoons fresh minced garlic
- ¼ teaspoon red pepper flakes
- 1 tablespoon fresh minced rosemary
- 1 tablespoon fresh chopped oregano
Instructions
- Add the chicken tenderloins, olive oil, balsamic vinegar, minced garlic, dried oregano, kosher salt, black pepper and red pepper flakes to a gallon-size Ziploc. Remove as much air from the Ziploc before sealing the baggie. Allow the chicken to marinate while microwaving the potatoes.
- Add the halved potatoes to a large microwave-safe bowl.
- Sprinkle with kosher salt and cover the potatoes with water.
- Microwave the potatoes for 10 minutes. Carefully drain the water off.
- Using a 12-inch nonstick skillet over high heat, heat the extra virgin olive oil and 2 tablespoons of the butter.
- Once the butter has melted, add the potatoes. Sauté the potatoes for 10 minutes, stirring occasionally to ensure they do not burn. Once you have cooked the potatoes for 10 minutes, remove the potatoes from the skillet.
- Add the remaining butter. Once the butter is melted, use tongs to place half of the chicken into the pan.
- Sprinkle half of the garlic, red pepper flakes, fresh rosemary, and oregano over the first batch of chicken. When adding the second batch add the remaining garlic, red pepper flakes, rosemary, and oregano.
- Once all of the chicken is cooked, return the first batch of chicken and the cooked potatoes to the skillet to heat through. Serve while hot.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze the chicken in a freezer-safe container or bag for up to a month, although the cooked potatoes won’t freeze well. I recommend separating the leftover chicken to freeze and using it later for a different meal.
- If you do not wish to microwave the potatoes, you can pre-boil the potatoes for 5 – 8 minutes, drain and cook as directed.
- You can use dried rosemary and dried oregano if you are not able to find fresh.
- You can substitute skinless, boneless chicken breast that is sliced into strips for the tenderloins.
- Cooking the chicken in batches will sauté the chicken and not boil it in its own juices.
- Take care not to burn the garlic, as this would make it taste bitter.
Nutrition Info
Calories: 457kcal | Carbohydrates: 27g | Protein: 32g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 1291mg | Potassium: 1127mg | Fiber: 4g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 29mg | Calcium: 59mg | Iron: 2mg
5 stars
Lot of delicious food and easy to follow recipes