Garlic Butter Chicken and Potatoes Skillet featured image
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!
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Table of Contents
  1. Garlic Butter Chicken and Potatoes Skillet -- Perfect One-Pan Meal
  2. Why We Love This Garlic Butter Chicken and Potatoes Skillet Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Garlic Butter Chicken and Potatoes Skillet
  7. Tips From Our Recipe Developer
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Chicken Recipes
  11. Garlic Butter Chicken and Potatoes Skillet Recipe

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 hero image

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

chicken and potato in a skillet

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.
  • Gallon-size Ziploc
  • Microwave-safe bowl
  • Measuring tools
  • 12-inch nonstick skillet
  • Tongs
Garlic Butter Chicken and Potatoes Skillet on a plate
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How 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.

  1. 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.
  2. Microwave The Potatoes: Sprinkle the potatoes with salt, cover with water, and microwave for 10 minutes. Drain the water off.
  3. 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.
  4. 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.
  5. 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!
collage Garlic Butter Chicken and Potatoes Skillet

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.
Garlic Butter Chicken and Potatoes Skillet

Frequently Asked Questions

Can I freeze this dish?

This recipe is best made fresh and eaten right away as the potatoes will not freeze well. If you do have leftovers, you can freeze the chicken and use it for a different meal later.

How do I cut chicken breasts into tenders?

To make chicken strips from a breast of chicken, you should cut the chicken breasts in half and then slice the chicken lengthwise to avoid cutting it across the fiber.

What should I serve with my chicken and potatoes meal?

To make this a complete meal, serve your chicken and potatoes with my Olive Garden Salad, a green vegetable or Broccoli Slaw, a Whole Roasted Cauliflower Head, or Cauliflower Breadsticks.

Garlic Butter Chicken and Potatoes in a skillet

Other Easy Chicken Recipes

5 from 1 vote
Garlic Butter Chicken and Potatoes Skillet featured image

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 mins
Cook Time 35 mins
Total Time 50 mins

Ingredients
  

Marinade

  • 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

  • pounds creamer potatoes sliced in half
  • 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.
Tips:
  • 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
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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