Description

This Garlic Butter Chicken and Potatoes Skillet is a delicious, easy dinner made in one pan! Juicy, seasoned chicken is cooked with crispy golden potatoes and coated in a rich garlic butter sauce. Perfect for a quick weeknight meal with minimal cleanup!

Ingredients

Scale

2 medium chicken breasts, cut into bite-sized pieces (or use boneless thighs)
1 lb baby potatoes, halved (or diced russet/gold potatoes)
2 tbsp olive oil
3 tbsp butter, divided
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional, for heat)
1 tbsp lemon juice (for brightness)
2 tbsp chopped fresh parsley (for garnish)
1/4 cup grated Parmesan (optional, for extra flavor)

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Instructions

Cook the Potatoes:
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
- Add the potatoes, season with salt, pepper, and paprika, and cook for 10-12 minutes, stirring occasionally, until golden and tender.
- Remove from skillet and set aside.
Cook the Chicken:
- In the same skillet, add 1 tbsp olive oil and heat over medium-high heat.
- Add the chicken pieces, season with Italian seasoning, salt, and red pepper flakes, and cook for 5-6 minutes, or until golden and cooked through.
- Remove from skillet and set aside with the potatoes.
Make the Garlic Butter Sauce:
- Reduce heat to low and add remaining 2 tbsp butter to the skillet.
- Stir in minced garlic and cook for 30 seconds, until fragrant.
- Add lemon juice, stir, then return the chicken and potatoes to the skillet. Toss everything in the garlic butter sauce.
Serve & Garnish:
- Sprinkle with fresh parsley and Parmesan if using. Serve warm and enjoy!

Notes

Make it Creamy: Add ¼ cup heavy cream to the garlic butter sauce for a richer dish.
Veggie Add-ins: Stir in spinach, asparagus, or mushrooms for extra nutrients.
Swap the Protein: Use shrimp or sausage instead of chicken for variety.
Storage: Keeps well in the fridge for 3-4 days. Reheat in a skillet for best texture.