Experience the ultimate in convenience and flavor with this incredible Garlic Butter Chicken and Potatoes recipe – a complete, mouth-watering dinner made effortlessly in just one skillet! Featuring simple ingredients and bursting with savory goodness, this dish is destined to become a beloved favorite in your home.
One-Skillet Wonder: Garlic Butter Chicken and Potatoes for Easy Weeknights
In today’s fast-paced world, finding time to prepare a delicious, home-cooked meal can feel like a monumental task. That’s why one-skillet dinners like this Garlic Butter Chicken and Potatoes recipe are a true lifesaver! Imagine coming home after a long day, eager for a satisfying meal but dreading the extensive cleanup. This recipe offers the perfect solution: a flavorful, wholesome dinner that minimizes your time over the stove and leaves you with minimal dishes to wash. It’s truly a game-changer for busy weeknights, special occasions, or any time you crave a comforting meal without the fuss.
This Garlic Butter Chicken and Potatoes dish brings together tender chicken and perfectly cooked potatoes, all coated in a rich, aromatic garlic butter sauce. Seasoned to perfection with a blend of complementary spices, every bite is a delightful fusion of savory flavors. The beauty of this recipe lies not only in its taste but also in its sheer simplicity. Everything cooks together in a single skillet, allowing the flavors to meld beautifully and creating a cohesive, deeply satisfying meal. If you’re searching for an easy dinner solution that doesn’t compromise on incredible taste, your search ends here. Get ready to impress your family and delight your taste buds with this unforgettable one-pan meal!
Frequently Asked Questions About Garlic Butter Chicken and Potatoes
For this delicious skillet meal, we highly recommend using chicken tenderloins due to their quick cooking time and tender texture. However, if chicken tenderloins aren’t available, boneless, skinless chicken breasts are an excellent substitute. Simply cut them into 1-inch strips or bite-sized pieces to ensure even cooking with the potatoes. Boneless chicken thighs, sliced to a similar size, would also work wonderfully, adding a slightly richer flavor profile. The key is to cut your chicken into uniform pieces to promote consistent cooking.
Baby gold potatoes are our top choice for this Garlic Butter Chicken and Potato recipe. These small, waxy potatoes hold their shape beautifully during the cooking process and offer a creamy, buttery texture that complements the dish perfectly. “Baby potatoes” generally refer to potatoes harvested before they reach their full size, resulting in a more delicate flavor and texture. Unlike starchier russet potatoes, waxy varieties like baby golds or new potatoes are less likely to fall apart when parboiled and fried, ensuring you get lovely, intact potato wedges in your final dish.
Absolutely! If baby gold potatoes are not readily available, you have several excellent alternatives. New potatoes or fingerling potatoes are fantastic substitutes, as they share similar waxy characteristics. Alternatively, larger Yukon Gold potatoes can be used with great success. Simply wash and slice them into quarters or 1-inch cubes to mimic the size of baby potatoes. This ensures they cook evenly and become fork-tender alongside the chicken. Just be sure to maintain a consistent size for all potato pieces to achieve the best results.
While a cast-iron skillet is highly recommended for its exceptional heat retention and ability to create a beautiful sear on both the chicken and potatoes, it is not strictly necessary. You can certainly achieve fantastic results using any heavy-bottomed skillet, a large saucepan, or even a Dutch oven. The key is to use a pan that can withstand medium-high heat and distribute it evenly, ensuring your ingredients cook consistently and develop that lovely golden-brown crust. Choose a pan large enough to accommodate all the ingredients in a single layer for optimal cooking.
With only two teaspoons of hot sauce, this recipe offers a very subtle hint of warmth rather than a strong spicy kick. The hot sauce primarily enhances the overall flavor profile, adding depth without being overpowering. If you prefer your meals completely free of spice, feel free to omit the hot sauce entirely. For those who enjoy more heat, you can easily increase the amount of hot sauce to your liking. Alternatively, a pinch of red pepper flakes added during the cooking of the chicken can also introduce a pleasant level of spiciness.
Leftovers of this Garlic Butter Chicken and Potatoes dish store exceptionally well! Simply transfer any remaining food to an airtight container and refrigerate it for up to 3-4 days. When it’s time to reheat, the microwave works perfectly for a quick warm-up. For a crispier texture, especially for the potatoes, you can reheat it gently in a cast-iron skillet over medium-low heat. This recipe is also freezer-friendly. Place cooled leftovers in a freezer-safe container or heavy-duty freezer bag, and it will keep for 3-4 months. Remember to defrost in the refrigerator overnight before reheating for the best quality.
Key Ingredients for Your Garlic Butter Chicken and Potatoes
Crafting this delicious one-skillet meal requires a handful of accessible and flavorful ingredients. Quality components are key to unlocking the full potential of this dish. Here’s what you’ll need, along with some helpful notes and substitution ideas:
- Chicken Tenderloins: The star protein of our dish. Tenderloins cook quickly and remain juicy. Alternatively, use boneless, skinless chicken breasts or thighs, cut into 1-inch pieces for even cooking.
- Soy Sauce: Adds a foundational umami depth to the marinade. A low-sodium variety can be used if you’re mindful of salt intake. Tamari is a great gluten-free alternative.
- Olive Oil: Essential for both the chicken marinade and for pan-frying the potatoes and chicken. Extra virgin olive oil offers the best flavor, but a good quality vegetable oil can also be used.
- Hot Sauce: Provides a subtle kick and enhances overall flavor. This is entirely optional if you prefer no spice. Adjust the quantity to suit your heat preference.
- Pepper: Freshly ground black pepper is always recommended for the best aroma and taste, adding a gentle bite to the marinade.
- Garlic Powder & Onion Powder: These pantry staples infuse the chicken with savory aromatics, building a robust flavor base for the entire dish.
- Baby Gold Potatoes: Our preferred choice for their creamy texture and ability to hold shape. New potatoes, fingerlings, or larger Yukon Golds (cut into quarters) are excellent substitutes.
- Butter: The secret to that rich, golden garlic butter sauce! Salted butter is used here, but unsalted butter works too, giving you more control over the sodium content.
- Fresh Garlic: Minced fresh garlic cloves are crucial for that authentic, pungent garlic butter flavor. While jarred minced garlic can be used in a pinch, fresh garlic offers superior taste.
- Green Onion: Sliced green onions (scallions) add a fresh, mild oniony bite and vibrant color as a garnish and flavor enhancer at the end.
- Italian Seasoning: A blend of classic herbs like oregano, basil, thyme, and rosemary, providing an aromatic, earthy dimension that complements the chicken and potatoes beautifully.
- Fresh Parsley (Optional Garnish): A sprinkle of chopped fresh parsley adds a final touch of color and a fresh, herbaceous note.
How to Prepare Garlic Butter Chicken and Potatoes: Step-by-Step Guide
Follow these detailed steps to create a show-stopping one-skillet Garlic Butter Chicken and Potatoes dinner that’s bursting with flavor and incredibly satisfying.
Step 1: Marinate the Chicken for Maximum Flavor
Begin by preparing your chicken. In a spacious bowl, combine the chicken tenderloins (or your chosen chicken pieces) with soy sauce, one tablespoon of olive oil, hot sauce (if using), pepper, garlic powder, and onion powder. Toss everything together until the chicken is thoroughly coated. This marinade not only infuses the chicken with incredible flavor but also helps to tenderize it. If you prefer thinner chicken strips, feel free to slice the tenderloins in half lengthwise before marinating. Set the chicken aside to allow the flavors to meld while you prepare the potatoes.
Step 2: Prepare the Potatoes
Next, focus on the potatoes. Wash the baby gold potatoes thoroughly and then cut each potato into quarters. Aim for consistent sizing to ensure they cook evenly. If you are using larger Yukon Gold potatoes, slice them into 1-inch cubes or wedges. Evenly sized potato pieces are crucial for achieving that perfect tender-crisp texture.
Step 3: Parboil the Potatoes for Perfect Tenderness
To ensure your potatoes are perfectly tender inside and crispy outside, we’ll parboil them. Place the quartered potatoes in a pot of generously salted boiling water. Cook them for approximately 8 minutes, or until they are fork-tender but still hold their shape. Parboiling significantly reduces the overall cooking time in the skillet and helps create that desirable texture.
Step 4: Drain and Set Aside
Once the potatoes are parboiled, carefully drain them using a colander. It’s essential to drain them very well, removing as much excess water as possible. Shake the colander gently to help steam evaporate, leaving the potatoes dry. Set them aside while you prepare your skillet.
Step 5: Begin Frying the Potatoes
Heat a large cast-iron skillet (or your heavy-bottomed pan) over medium heat. Add one tablespoon of olive oil and two tablespoons of butter. Once the butter has melted and is shimmering, carefully add the drained, parboiled potatoes to the skillet in a single layer. Arrange them so they have space to brown effectively.
Step 6: Fry Potatoes Until Golden and Crispy
Fry the potatoes for about 8 minutes, turning them occasionally with tongs, until they are beautifully golden-brown and cooked to your desired crispness. Because they are already tender from parboiling, handle them gently to prevent them from breaking apart. Using tongs allows you to carefully flip each potato wedge, ensuring all sides get a lovely sear. Once fried, remove the potatoes from the skillet and set them aside.
Step 7: Sear the Marinated Chicken
In the same skillet, now infused with potato and butter flavor, add the marinated chicken strips. Be sure to reserve any leftover marinade in the bowl for a later step. Spread the chicken out in a single layer if possible, allowing it to sear undisturbed for a few minutes on one side until golden. Then, flip the strips and sear the other side. This searing creates a delicious crust and locks in the juices.
Step 8: Add Garlic and Remaining Marinade
Once the chicken has seared on both sides, add the minced fresh garlic to the skillet and cook for just a couple of minutes until it becomes fragrant. Be careful not to burn the garlic. Immediately after, pour the reserved marinade over the chicken. Allow the chicken to cook thoroughly in this flavorful sauce, stirring occasionally, until it reaches an internal temperature of 165°F (74°C) and no pink remains.
Step 9: Combine and Finish the Dish
Finally, return the fried potatoes to the skillet with the cooked chicken. Add the sliced green onion and Italian seasoning. Toss everything gently to combine and heat through for a few more minutes, allowing the flavors to marry. Serve immediately, garnished with fresh chopped parsley if desired. For an extra indulgence, especially if you’re a devoted garlic lover, try adding a pat of Homemade Garlic Herb Butter on top of each serving and let it melt into the warm dish – truly heavenly!
More Delicious One-Pan and Potato Recipes to Explore
- Garlic Butter Chicken Bites
- Air Fryer Loaded Chicken and Potatoes
- Air Fryer Garlic Parmesan Chicken Skewers
- Air Fryer Potatoes and Sausage Meal
- Cheesy BBQ Bacon Ranch Chicken & Potatoes
- Sheet Pan Greek Chicken and Potatoes
- Ranch Smashed Potatoes
- Crock Pot Garlic Butter Steak Bites
- Bacon Wrapped Potatoes
- Bacon Cheddar Potatoes
- Slow Cooker Potato Soup (with frozen potatoes)
Garlic Butter Chicken and Potatoes
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Ingredients
- 1 pound chicken tenderloins
- 2 Tablespoons soy sauce
- 1 Tablespoon olive oil
- 2 teaspoons hot sauce
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pound baby gold potatoes
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 3 cloves garlic
- 1 sliced green onion
- ½ teaspoon Italian seasoning
- Optional garnish is chopped fresh parsley
Instructions
- In a large bowl, marinate the chicken with soy sauce, 1 Tablespoon olive oil, hot sauce (if using), pepper, garlic powder, and onion powder. For thinner chicken, cut tenderloins in half lengthwise. Set aside.
- Wash and cut the baby gold potatoes into quarters, ensuring pieces are roughly uniform in size for even cooking.
- Parboil the quartered potatoes in generously salted boiling water for 8 minutes, or until they are fork-tender but still firm.
- Drain the parboiled potatoes thoroughly in a colander and set them aside to dry slightly.
- Heat a large cast-iron skillet over medium heat. Add the remaining 1 Tablespoon olive oil and 2 Tablespoons butter. Once melted and shimmering, add the drained potatoes.
- Fry the potatoes for about 8 minutes, turning them with tongs until they are golden-brown and crispy. Remove from the skillet and set aside to make room for the chicken.
- Place the marinated chicken strips into the same skillet, spreading them into a single layer. Reserve any residual marinade.
- Allow the chicken strips to sear undisturbed for a few minutes on one side until browned, then flip and sear the other side. This typically takes a few minutes per side.
- Add the minced fresh garlic to the skillet with the chicken and cook for 1-2 minutes until aromatic. Pour the reserved marinade over the chicken and continue cooking until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Finally, add the fried potatoes back to the skillet with the chicken. Stir in the sliced green onion and Italian seasoning. Cook for another 2-3 minutes, tossing gently, until everything is heated through and well combined. Serve immediately, garnished with fresh parsley if desired.
Video Tutorial
Helpful Tips & Notes
- Chicken Variations: While tenderloins are ideal, feel free to use boneless, skinless chicken breasts or thighs. Simply cut them into uniform 1-inch strips or cubes to ensure even cooking alongside the potatoes.
- Potato Substitutions: Baby gold potatoes are excellent, but new potatoes, fingerlings, or even larger Yukon gold potatoes cut into quarters will yield fantastic results. Avoid starchy russet potatoes as they tend to break down easily.
- Make Ahead & Freezing: This dish can be made ahead and stored in the refrigerator for 3-4 days. For longer storage, freeze cooled leftovers in an airtight container or freezer-safe bag for up to 3-4 months. Thaw in the refrigerator before reheating.
- Scaling the Recipe: If you’re serving a larger crowd, this recipe can easily be doubled. However, you will likely need to use a larger skillet or cook the chicken and potatoes in batches to ensure proper searing and browning. Overcrowding the pan can lead to steaming instead of frying.
- Adjusting Spice Level: The suggested amount of hot sauce provides a very mild flavor enhancement. If you prefer a completely spice-free dish, simply omit it. For those who enjoy more heat, increase the hot sauce to taste, or add a pinch of red pepper flakes with the garlic.
- Serving Suggestions: This one-skillet meal is hearty enough on its own, but it pairs wonderfully with a simple green salad or steamed green beans for added freshness.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.