Here's a simple recipe that is packed with incredible flavor! This easy garlic butter chicken and potato skillet meal is made all in one pan in less than an hour. It's a crowd-pleasing recipe that is great served along with your favorite vegetable or a simple green salad.
Juicy chicken pieces and sauteed potatoes are smothered in a rich garlic butter sauce that you're going to love. It's a delicious meal that's perfect for busy weeknights!
You know I love easy dinners! The last thing you want to do after a long day of work is slave over the stove for hours. If you're looking for more simple dinner ideas, check out my 30-minute Marry Me Chicken Pasta or these super quick Rotisserie Chicken Tacos.
Ingredient Notes
This one-pan garlic butter chicken uses a handful of simple ingredients that can be found in any grocery store. Plus it's a naturally gluten free dinner option your whole family will enjoy!
- Chicken - I used boneless, skinless chicken breasts cut into bite sized pieces. Boneless skinless chicken thighs would also work well with this recipe.
- Potatoes - I love the Dutch baby potatoes (small gold potatoes) because the interior gets so creamy when they're cooked. Whatever potato you choose, make sure to cut them into bite sized pieces.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use dairy butter in place of vegan butter, in the same measure.
- More Veggies - Although I haven't tried it, I think this dish would be awesome with broccoli or green beans added in. It would make a full meal in one pan.
- Make it Spicy - My family loves spicy food, so we usually add ¼ teaspoon of red pepper flakes to heat things up.
- Make it Cheesy - Add a sprinkle of Parmesan cheese along with the parsley to add a little cheesy flavor. It's a perfect compliment to the flavorful garlic butter sauce.
How to Make a Garlic Butter Chicken and Potato Skillet Dinner
I use a large 12-inch skillet for this recipe. While mine is ceramic coated, another type of non-stick skillet or even a cast iron skillet would work fine here. Make sure your pan has a lid as that will be required to steam the potatoes.
STEP 1: Add olive oil to a large skillet over medium heat. Once the oil is hot, add in the potatoes and sprinkle them with ½ teaspoon of salt. Cook potatoes until they begin to turn golden brown, about 5 minutes.
Add the water to the pan and cover. Reduce the heat to medium low and cook for 5-10 minutes until the potatoes are fork tender. Remove the cooked potatoes to a bowl and cover them with foil.
STEP 2: Add 4 tablespoons of butter to the pan and increase the heat to medium.
STEP 3: Once the butter has melted, add the chicken pieces and sprinkle them with the remaining salt and pepper, Italian seasoning and add in the minced garlic. Cook for about 7 minutes until the chicken is just cooked through with no pink remaining.
STEP 4: Return the potatoes to the pan with the chicken and stir well to coat the chicken and potatoes with the buttery sauce. Cook for 1-2 minutes to warm the potatoes if needed.
STEP 5: Stir in the fresh parsley. Serve immediately.
Expert Tip
Be careful not to overcook the chicken pieces. Chicken breast will become tough when cooked too long.
Storage
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 4 days. Reheat to 165F before serving.
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If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Garlic Butter Chicken and Potato Skillet
Equipment
Ingredients
- 1 ½ Tablespoon Olive Oil
- 1 pound Baby Potatoes cut into bite size pieces
- ¼ Cup Water
- 4 Tablespoons Vegan Butter
- 1 ½ - 2 pounds Boneless Skinless Chicken Breasts cut into 1 inch pieces
- 6 cloves Garlic minced
- ½ teaspoon Italian Seasoning
- 1 teaspoon Kosher Salt divided
- ½ teaspoon Black Pepper
- 2 Tablespoons Fresh Parsley finely chopped
Instructions
- Add oil to a skillet over medium heat.1 ½ Tablespoon Olive Oil
- Once the oil is hot, add in the potatoes and ½ teaspoon of salt. Allow the potatoes to cook for about 5 minutes until potatoes begin to brown.1 pound Baby Potatoes, 1 teaspoon Kosher Salt
- Add the water to the pan and cover. Reduce the heat to medium low and cook for 5-10 minutes until the potatoes are fork tender. Then remove the potatoes from the pan to a separate bowl and tent with foil.¼ Cup Water
- Add the butter to the pan and increase the heat to medium.4 Tablespoons Vegan Butter
- Once the butter has melted, add in the chicken pieces, garlic and Italian seasoning. Sprinkle the remaining salt and the black pepper over the chicken. Cook for about 7 minutes until the chicken is cooked through with no pink remaining.1 ½ - 2 pounds Boneless Skinless Chicken Breasts, 6 cloves Garlic, ½ teaspoon Italian Seasoning, ½ teaspoon Black Pepper
- Add the potatoes back into the pan and stir together. Cook for 1-2 minutes until everything is warmed through.
- Stir in the parsley.2 Tablespoons Fresh Parsley
- Remove from heat and serve immediately.
Notes
- Not Dairy Free - Use dairy butter in place of vegan butter, in the same measure.
- More Veggies - Although I haven't tried it, I think this dish would be awesome with broccoli or green beans added in. It would make a full meal in one pan.
- Make it Spicy - My family loves spicy food, so we usually add ¼ teaspoon of red pepper flakes to heat things up.
- Make it Cheesy - Add a sprinkle of Parmesan cheese along with the parsley to add a little cheesy flavor. It's a perfect compliment to the flavorful garlic butter sauce.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Sandee says
This is a very good recipe! My family and I really enjoy it. I have cooked it many ways as it is very versatile. First, exactly as the recipe states. Then added in leftover green beans (yum!). We have also tried it with broccoli. We love onions so those get added in at the time I sauté the potatoes.
At about the 3-5 minute mark after adding the water to the potatoes I added in the broccoli and followed the rest of the recipe as stated. This is a very easy, extremely tasty dish that is on repeat at my house.
Thank you for sharing this with us!
Trish Whitney says
This is a great recipe! But i doubled the amount of time cooking the potatoes. They were far too firm after just 10 mins.