Sizzling Garlic Butter Chicken and Potatoes Skillet: A One-Pan Wonder

There’s something magical about the aroma of garlic butter wafting through the kitchen. When combined with perfectly seared chicken and golden potatoes, it transforms into a meal that comforts the soul and satisfies the most discerning palates. Today, I’m sharing one of my favorite weeknight recipes that never fails to impress: Garlic Butter Chicken and Potatoes Skillet.

This one-pan wonder has saved countless dinners in my household. On those evenings when time is short but I refuse to compromise on flavor, this recipe delivers restaurant-quality results with minimal cleanup. The beauty lies in its simplicity—everyday ingredients coming together to create something extraordinary.

Why You’ll Love This Recipe

Before diving into the details, let me tell you why this garlic butter chicken skillet deserves a permanent spot in your recipe collection:

• One-pan convenience – Everything cooks in a single skillet, meaning fewer dishes and easier cleanup
• Adaptable to ingredients on hand – Flexible with different potato varieties and chicken cuts
• Perfect balance of flavors – The combination of garlic, butter, and herbs creates depth without complexity
• Impressive presentation – Looks beautiful straight from stovetop to table
• Meal-prep friendly – Leftovers taste even better the next day as flavors continue to develop

I developed this recipe after countless attempts to recreate a dish I enjoyed at a small bistro years ago. The chef wouldn’t share his secrets, so I spent months testing different combinations until I achieved this perfect balance of crispy and tender textures with bold, buttery flavors.

Ingredients Breakdown

The magic of this dish lies in quality ingredients that work together harmoniously. Let’s break down each component:

For the Chicken Marinade:

• 1.5 pounds chicken thighs, bone-in and skin-on (about 4-5 thighs)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon paprika (sweet or smoked)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Potatoes:

• 1.5 pounds baby potatoes (red or gold), halved
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried rosemary

For the Garlic Butter Sauce:

• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• ¼ teaspoon red pepper flakes (optional)

Additional Items:

• Fresh herbs for garnish (parsley, thyme, or rosemary)
• Lemon wedges for serving

Key Ingredient Notes

Understanding your ingredients helps elevate this dish from good to exceptional:

Chicken Thighs: I specifically recommend bone-in, skin-on thighs for this recipe. The bones add tremendous flavor to the dish while keeping the meat moist, and the skin crisps beautifully, creating textural contrast. While you could substitute boneless thighs or even chicken breasts, you’ll sacrifice some flavor and moisture.

Potatoes: Baby potatoes work best because their waxy texture holds up well during cooking. Their higher moisture content helps them stay creamy inside while developing a beautiful golden crust outside. Red or gold varieties are ideal, but in a pinch, you can use larger Yukon golds cut into 1-inch chunks.

Butter: This is the foundation of our sauce, so use the highest quality unsalted butter you can find. European-style butter with higher fat content creates an exceptionally rich sauce.

Garlic: Fresh garlic is non-negotiable here. Pre-minced garlic from jars lacks the aromatic compounds that make fresh garlic so special. For complex flavor, I use garlic twice—once in the marinade and again in the butter sauce.

Fresh Herbs: While dried herbs work in a pinch, fresh herbs provide brightness that transforms this dish. The combination of thyme, rosemary, and parsley creates a balanced profile that complements both chicken and potatoes.

Equipment Needed

One of the beauties of this recipe is its simplicity in equipment needs:

• 12-inch cast iron skillet (preferred) or heavy-bottomed skillet
• Mixing bowls (for marinating)
• Measuring spoons
• Sharp knife and cutting board
• Tongs for flipping chicken
• Instant-read thermometer (optional but helpful)

A cast iron skillet is my top recommendation for this recipe. It maintains consistent heat, transitions seamlessly from stovetop to oven, and develops that coveted crust on both chicken and potatoes. If you don’t have cast iron, any heavy-bottomed, oven-safe skillet will work.

Preparation Steps

Step 1: Marinate the Chicken

1. In a medium bowl, combine olive oil, minced garlic, lemon juice, oregano, paprika, salt, and pepper.
2. Pat chicken thighs dry with paper towels (this is crucial for getting a good sear).
3. Add chicken to the marinade, turning to coat evenly.
4. Let marinate for at least 30 minutes at room temperature, or up to 8 hours in the refrigerator. If refrigerated, bring to room temperature 30 minutes before cooking.

Step 2: Prepare the Potatoes

1. Place halved potatoes in a bowl.
2. Toss with olive oil, salt, pepper, and dried rosemary until evenly coated.
3. Set aside while your skillet preheats.

Step 3: Preheat and Sear

1. Preheat oven to 425°F (220°C).
2. Heat a large cast-iron skillet over medium-high heat until hot but not smoking.
3. Place chicken thighs skin-side down in the hot skillet.
4. Sear undisturbed for 5-7 minutes until skin is golden brown and crispy.
5. Flip chicken and sear the other side for 3 minutes.
6. Transfer chicken to a plate temporarily.

Step 4: Cook the Potatoes

1. In the same skillet with chicken drippings, add potatoes cut-side down.
2. Cook for 4-5 minutes until golden on the cut side.
3. Stir potatoes to coat in the pan drippings.

Step 5: Combine and Finish

1. Return chicken to the skillet, nestling pieces among the potatoes, skin-side up.
2. Transfer skillet to preheated oven.
3. Roast for 20-25 minutes, until chicken reaches internal temperature of 165°F (74°C) and potatoes are tender.

Step 6: Make the Garlic Butter Sauce

1. While the skillet is in the oven, melt butter in a small saucepan over low heat.
2. Add minced garlic and cook for 1 minute until fragrant but not browned.
3. Stir in thyme, rosemary, parsley, lemon juice, and red pepper flakes if using.
4. Remove from heat and set aside.

Step 7: Finish the Dish

1. Once chicken and potatoes are done, remove skillet from oven.
2. Pour garlic butter sauce evenly over chicken and potatoes.
3. Allow to rest for 5 minutes before serving.
4. Garnish with additional fresh herbs and serve with lemon wedges.

Cooking Techniques for Perfect Results

After making this dish countless times, I’ve discovered several techniques that elevate it from good to exceptional:

Pat the chicken dry: This seemingly simple step makes a tremendous difference in achieving crispy skin. Moisture is the enemy of browning, so take the time to thoroughly dry your chicken with paper towels before marinating.

Don’t crowd the pan: Leave space between chicken pieces when searing. Overcrowding causes steaming instead of searing, preventing that gorgeous golden crust from forming.

Don’t disturb the chicken: Once the chicken hits the pan, resist the urge to move it for at least 5 minutes. Constant moving prevents proper searing.

Monitor garlic carefully: Garlic burns quickly and becomes bitter. When making the garlic butter sauce, keep the heat low and stir constantly. The goal is fragrant, golden garlic—not brown or burned.

Rest before serving: The 5-minute rest after adding the garlic butter sauce isn’t just for cooling—it allows the flavors to meld and the juices to redistribute through the meat.

Nutritional Information

For those tracking their nutritional intake, here’s a breakdown per serving (based on 4 servings):

Variations and Substitutions

Over years of making this dish, I’ve experimented with numerous variations. Here are some successful adaptations you might enjoy:

Protein Alternatives:

• Substitute chicken breasts (reduce cooking time to prevent drying)
• Use boneless pork chops (adjust cooking time accordingly)
• Try skin-on salmon fillets for a faster, lighter version

Potato Variations:

• Sweet potatoes for a nutritional boost and color contrast
• Fingerling potatoes for an elegant presentation
• New potatoes left whole if they’re very small

Flavor Adaptations:

• Mediterranean twist: Add olives, sundried tomatoes, and oregano
• French-inspired: Use herbes de Provence and finish with a splash of white wine
• Spicy version: Increase red pepper flakes and add smoked paprika

Dietary Modifications:

• Dairy-free: Replace butter with olive oil and a touch of nutritional yeast
• Lower carb: Substitute turnips or radishes for potatoes
• Extra vegetables: Add cherry tomatoes or asparagus during the last 10 minutes of cooking

Common Mistakes to Avoid

Even experienced cooks can run into issues with this recipe. Here are the most common pitfalls I’ve encountered and how to avoid them:

• Cold chicken going into the pan: Always bring refrigerated chicken to room temperature before cooking. Cold chicken doesn’t sear properly and cooks unevenly.
• Wet potatoes: Like chicken, potatoes need to be dry before cooking. After washing, pat them thoroughly with paper towels.
• Burned garlic: Garlic burns easily and turns bitter. When making the butter sauce, use low heat and constant stirring.
• Undercooked potatoes: Different potato varieties cook at different rates. Test several pieces with a fork before removing from the oven.
• Disturbing the sear: Once chicken is in the pan, leave it alone! Constant movement prevents proper browning.
• Overcrowded pan: If making a larger batch, sear the chicken in batches rather than crowding the pan.

Serving Suggestions

This versatile dish pairs beautifully with several sides and accompaniments:

• Simple green salad with lemon vinaigrette
• Steamed green beans or asparagus
• Crusty artisan bread for soaking up the garlic butter sauce
• Roasted Brussels sprouts for additional vegetable content
• Warm quinoa salad for a hearty grain option

For a complete meal experience, I like to serve this with a sparkling water infused with lemon and herbs, which complements the flavors without competing.

Meal Prep and Storage Tips

This dish shines as a make-ahead option:

Make Ahead Options:

• Marinate chicken up to 24 hours in advance
• Prep potatoes (keep submerged in cold water to prevent browning)
• Make garlic butter sauce up to 3 days ahead (refrigerate and gently rewarm)

Storage Instructions:

• Refrigerate leftovers in airtight container for up to 3 days
• For best reheating, separate chicken and potatoes if possible
• Freeze portions for up to 2 months in freezer-safe containers

Reheating Guidelines:

• Oven method (preferred): 350°F (175°C) for 15-20 minutes until heated through
• Microwave (quick option): 70% power in 1-minute intervals, covered with damp paper towel
• Stovetop: Low heat in covered skillet with a splash of chicken broth to restore moisture

Seasonal Adaptations

I love adjusting this recipe throughout the year to incorporate seasonal ingredients:

Spring: Add fresh peas or asparagus during the last 5 minutes of cooking, and use abundant fresh herbs.

Summer: Incorporate cherry tomatoes, zucchini, and basil for a garden-fresh twist.

Fall: Include cubed butternut squash or diced apples with the potatoes, and use sage instead of thyme.

Winter: Add hearty root vegetables like parsnips or turnips with the potatoes, and increase warming spices like paprika.

Frequently Asked Questions

Over the years, I’ve received many questions about this recipe. Here are the most common ones:

Q: Can I use boneless, skinless chicken breasts instead of thighs? A: Yes, but you’ll need to adjust the cooking time. Breasts cook faster and dry out more easily. Reduce the oven time to about 15 minutes and check the temperature early. The final dish won’t be quite as flavorful or moist, but it will still be delicious.

Q: My potatoes aren’t cooking at the same rate as the chicken. What am I doing wrong? A: This usually happens if the potato pieces are too large. Try cutting them smaller, or give them a head start by par-boiling for 5 minutes before adding to the skillet.

Q: Can I make this recipe without an oven-safe skillet? A: Yes! Sear the chicken and potatoes in any skillet, then transfer everything to a baking dish before placing in the oven.

Q: How can I prevent the garlic from burning? A: Always use low heat when cooking garlic in butter, and don’t add it too early. If you’re concerned, you can add the garlic during the last 30 seconds of cooking the butter sauce.

Q: My chicken skin isn’t getting crispy. What’s happening? A: Three common issues: 1) The chicken wasn’t dry enough before cooking, 2) The pan wasn’t hot enough when you added the chicken, or 3) You might be flipping the chicken too soon. Make sure to thoroughly pat the chicken dry, preheat your pan well, and don’t disturb the chicken for at least 5 minutes after placing it skin-side down.

Q: Can I double this recipe? A: Yes, but don’t crowd the pan. Either use two skillets or cook in batches. Overcrowding prevents proper browning and creates steam, resulting in soggy chicken skin and soft (not crispy) potatoes.

Chef’s Notes and Final Tips

After countless iterations of this recipe, I’ve gathered some final insights to share:

• Quality matters: This simple dish relies on the quality of its few ingredients. Use the best chicken, freshest garlic, and highest-quality butter you can find.
• Trust your senses: The recipe timing is a guideline, but your eyes, ears, and nose are better indicators. Listen for the sizzle to subside when searing, look for golden-brown coloring, and smell for the nutty aroma of properly browned butter.
• Balance is key: The magic of this dish lies in the balance between garlic, butter, and herbs. None should overwhelm the others.
• Patience rewards: Don’t rush the searing process. Those golden crusts on both chicken and potatoes develop slowly and are worth the wait.
• Leftovers transform: If you have leftovers, consider shredding the chicken and creating a fantastic pasta dish or risotto the next day.

There you have it—my complete guide to creating the perfect Garlic Butter Chicken and Potatoes Skillet. This humble one-pan meal has graced my dinner table on countless occasions, from rushed weeknights to leisurely Sunday suppers. It’s a testament to how simple ingredients, treated with care and attention, can create something truly extraordinary.

Happy cooking!