This Garlic Butter Chicken and Potatoes Skillet is a warm and satisfying meal. Tender chicken and crispy potatoes soak up all the garlicky goodness, making each bite a delight!
I love how simple it is to whip up in one pan, which means fewer dishes to clean later. Plus, the smell of garlic butter cooking? Yes, please! 🍽️
Key Ingredients & Substitutions
Chicken Breast: This recipe works best with thinly sliced chicken breast for quick cooking. If you prefer, you can use thighs for a juicier option, or even tofu or tempeh for a plant-based choice.
Potatoes: I love using Yukon Gold potatoes for their creamy texture. However, feel free to swap them for red potatoes or sweet potatoes based on your taste preference or what you have on hand.
Butter: Unsalted butter is great here, but you can use ghee or a dairy-free butter substitute if you’re avoiding dairy. Both will provide that rich flavor.
Garlic: Fresh garlic gives the best flavor. If you’re in a pinch, garlic powder can work; just use 1/4 teaspoon per clove to adjust.
Spices: Smoked paprika adds depth. If you don’t have it, regular paprika or even cumin can bring a nice flavor. Italian seasoning can be swapped with herbs like oregano, basil, or thyme.
How Do I Ensure the Potatoes Are Perfectly Cooked?
Getting those potatoes just right can really elevate the dish. Here’s a simple guide to ensure they turn out crispy and tender:
- Start with clean, dry potatoes. Pat them down; moisture can keep them from browning nicely.
- Heat the skillet properly with olive oil before adding the wedges for that golden color.
- Arrange the wedges in a single layer; overcrowding can lead to steaming instead of browning.
- Be patient! Allow them to cook undisturbed for several minutes to develop that crispy crust before turning.
How to Make Garlic Butter Chicken and Potatoes Skillet?
Ingredients You’ll Need:
For the Dish:
- 1 pound chicken breast, thinly sliced
- 4 medium potatoes, cut into wedges
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll need around 10 minutes for prep work and about 20 minutes for cooking everything in the skillet. It’s quick and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by washing the potatoes and cutting them into wedges. Make sure to pat them dry with a paper towel. This will help them get nice and crispy when cooked!
2. Cook the Potatoes:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the potato wedges in a single layer. Season them with salt, pepper, and half of the smoked paprika. Cook for about 10-12 minutes, turning the potatoes occasionally. You’re looking for a golden brown color and tender texture.
3. Season the Chicken:
While your potatoes are cooking, take the sliced chicken breasts and season them with salt, pepper, Italian seasoning, and the remaining smoked paprika. Make sure they are well-coated for great flavor!
4. Combine in the Skillet:
Once the potatoes are done, move them to one side of the skillet and melt the butter on the other side. As the butter melts, add the minced garlic to it and sauté for about 30 seconds until it smells amazing.
5. Cook the Chicken:
Now, add the seasoned chicken to the skillet. Cook for about 5-7 minutes, flipping it halfway through. You’re looking for the chicken to be golden brown and cooked all the way through.
6. Mix and Garnish:
Stir everything together in the skillet to mix the flavors well. Once it’s all combined, remove the skillet from the heat and sprinkle freshly chopped parsley on top for a burst of color and flavor.
7. Serve and Enjoy:
Serve hot right from the skillet, and enjoy your delicious Garlic Butter Chicken and Potatoes!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While the recipe works great with medium potatoes, you can use Yukon Gold, red potatoes, or even fingerling potatoes. Just remember to adjust cooking times accordingly, as some potato types may cook faster or slower.
What If I Don’t Have Smoked Paprika?
No worries! You can substitute smoked paprika with regular paprika for a milder flavor. If you want to maintain a smoky taste, consider adding a dash of cayenne or chili powder for some heat, or even a little liquid smoke if you have it on hand!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, simply microwave until warmed through, or reheat in a skillet over low heat, adding a splash of water to prevent drying out.
Can I Make This Recipe with Thighs or Drumsticks Instead of Chicken Breasts?
Sure! You can use chicken thighs or drumsticks, just make sure to adjust the cooking time accordingly, as they may take a bit longer to cook through. Check for an internal temperature of 165°F to ensure they’re cooked safely!
