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Garlic Butter Chicken and Potatoes Skillet

This Garlic Butter Chicken and Potatoes Skillet is your new go-to dinner! Made with crispy chicken thighs, golden baby potatoes, and a rich garlic butter sauce—all cooked in one pan. It’s bold in flavor, easy to make, and perfect for weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American comfort food
Calories: 520
Ingredients Method Notes

Ingredients
  

For Chicken & Potatoes
  • 4 bone-in skin-on chicken thighs (~1¼ lb)
  • 1½ lb baby potatoes halved
  • 4 tbsp unsalted butter divided
  • 4 garlic cloves minced
  • 1 tsp dried or fresh thyme
  • 1 tsp dried or fresh rosemary
  • Salt and pepper
  • 2 tbsp olive oil
  • Optional garnish: chopped parsley
Optional Additions
  • ½ cup chicken broth or white wine
  • A squeeze of lemon juice
  • Added veggies: green beans or carrots
  • A pinch of chili flakes for heat

Method
 

Prep & Season:
  1. Pat chicken dry; season with salt, pepper, thyme, rosemary. Halve potatoes; lightly season.
Sear Chicken:
  1. Heat oil and 2 tablespoons butter in an oven-safe skillet. Sear chicken thighs skin-side down until golden; flip and sear briefly. Remove to a plate.
Sauté Potatoes & Garlic:
  1. Add remaining butter, potatoes, garlic, and optional wine/broth. Stir to coat; cook a few minutes.
Add Chicken & Roast:
  1. Return chicken to skillet atop potatoes; bake at 400°F for 25 minutes, until cooked to 165°F and potatoes are tender.
Finish Crispy:
  1. Broil 1–2 minutes for crispier skin if desired.
Serve:
  1. Garnish with parsley or lemon; serve hot.

Notes

Garlic Butter Chicken and Potatoes Skillet – Helpful Tips

Cooking Tips & Techniques
Use boneless chicken thighs or breasts—cut into even chunks for quick, even cooking.
Parboil or microwave baby potatoes for 5–7 minutes before pan-frying to ensure they’re fork-tender inside and crispy outside.
Cook chicken first to golden-brown perfection, then set aside while you crisp the potatoes in garlic butter.
Deglaze the skillet with a splash of chicken broth or lemon juice to lift all those flavorful browned bits.
Finish everything together in the skillet with a final toss in melted garlic butter and fresh herbs like parsley or thyme.
Serving Suggestions
Serve hot straight from the skillet for a rustic, satisfying one-pan dinner.
Add a simple side salad or roasted green beans for a full meal.
Sprinkle with Parmesan cheese or red pepper flakes just before serving for an extra pop.
Pairs beautifully with crusty bread to soak up the buttery juices.
Perfect for weeknights, cozy Sunday meals, or skillet-lovers’ suppers.
Make-Ahead & Storage
Make-Ahead: Prep ingredients ahead—cut chicken and parboil potatoes to save time later.
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken and potatoes separately for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat gently in a covered skillet over low heat with a splash of broth or butter to keep it moist.
Tasty Variations to Try
Lemon Herb Version: Add fresh lemon zest and rosemary or oregano for a Mediterranean twist.
Spicy Cajun: Season chicken and potatoes with Cajun spice and a pinch of cayenne.
Creamy Finish: Stir in a splash of cream and Parmesan at the end for a rich, silky sauce.
Veggie Boost: Add green beans, bell peppers, or spinach in the last few minutes of cooking.
Bacon Garlic: Toss in crispy bacon bits and sautéed onions for a smoky, savory twist.