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Garlic Butter Chicken and Potatoes Skillet

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overhead shot of Garlic Butter Chicken and Potatoes Skillet on a pan
Tender chicken and crisp potatoes are cooked in garlic-infused sauce for this garlic butter chicken and potatoes skillet.
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Table of Contents
  1. Garlic Butter Chicken and Potatoes Skillet Ingredients
  2. How to Make This Garlic Butter Chicken and Potatoes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This garlic butter chicken and potatoes skillet is a tasty comfort food dish full of simple ingredients that you can whip up on busy weeknights. Tender potatoes are cooked alongside flavorful marinated chicken tenders for a delicious dish that you’ll come back to again and again.

overhead shot of Garlic Butter Chicken and Potatoes Skillet on a pan

Garlic Butter Chicken and Potatoes Skillet Ingredients

Garlic Butter Chicken and Potatoes Skillet raw ingredients that are labeled

You’ll need:

For the Marinade

  • 1½ pounds boneless skinless chicken breast tenderloins 
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh garlic cloves, minced
  • 1 teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ½ teaspoon fresh cracked pepper
  • ¼ teaspoon red pepper flakes

For the Potatoes 

  • 1½ pounds of creamer potatoes, sliced in half   
  • 1½ teaspoons kosher salt

For Frying the Chicken and Potatoes

  • 2 tablespoons extra virgin olive oil 
  • 4 tablespoons salted sweet cream butter, divided
  • 2 teaspoons fresh minced garlic
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon fresh minced rosemary
  • 1 tablespoon fresh oregano, chopped

SUBSTITUTIONS AND ADDITIONS

HERBS: You can use dried rosemary and dried oregano if you cannot find fresh herbs for this chicken recipe.

CHICKEN: You can substitute boneless skinless chicken breasts sliced into strips for the tenderloins. Sliced boneless skinless chicken thighs also work in this recipe.

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How to Make This Garlic Butter Chicken and Potatoes Recipe

STEP ONE: Add the chicken tenderloins, olive oil, balsamic vinegar, minced garlic, dried oregano, kosher salt, black pepper, and red chili pepper flakes to a gallon-size Ziploc. Remove as much air from the Ziploc before sealing the baggie. Allow the chicken to marinate while microwaving the potatoes.

chicken and marinade ingredients in a ziploc bag

STEP TWO: Add the halved potatoes to a large microwave-safe bowl. 

STEP THREE: Sprinkle with kosher salt and cover the potatoes with water. 

STEP FOUR: Microwave the potatoes for 10 minutes. Carefully drain the water off.

OUR RECIPE DEVELOPER SAYS

If you do not wish to microwave the potatoes, you can pre-boil the potatoes for 5 to 8 minutes, drain and cook as directed.

potatoes in a bowl of water

STEP FIVE: Using a 12-inch nonstick skillet over high heat, heat the extra virgin olive oil and 2 tablespoons butter. 

STEP SIX: Once the butter has melted, add the cooked potatoes. Sauté the potatoes for 10 minutes, stirring occasionally to ensure they do not burn. Once you have cooked the potatoes for 10 minutes, remove the potatoes from the skillet.

potatoes mixed with butter in a skillet

STEP SEVEN: Add the remaining butter. Once the butter is melted, use tongs to place half of the chicken strips into the pan. 

PRO TIP:

Cooking the chicken in batches will sauté the chicken and not boil it in its own juices. 

STEP EIGHT: Sprinkle half of the garlic, red pepper flakes, fresh rosemary, and oregano over the first batch of chicken. When adding the second batch, add the remaining garlic, red pepper flakes, rosemary, and oregano.

PRO TIP:

Take care not to burn the garlic, as this would make it taste bitter.

garlic, red pepper flakes, fresh rosemary and oregano sprinkled on top of the chicken breast

STEP NINE: Once all of the chicken is cooked, return the first batch of chicken and the sauteed potatoes to the skillet to heat through. Serve while hot.

How To Serve

Serve this delicious hearty dish with a Caesar salad or side salad to add a little bit of greenery to your meal. Our dinner rolls would also be a great choice to round out this meal and to mop up all the buttery sauce.

You can even serve this with our yummy chicken finger dipping sauce.

If you are looking for simple recipes for easy dinners that you can make in a flash, try our skillet lasagna and skillet enchiladas.

Storage

IN THE FRIDGE: Store any leftovers of this chicken and potato skillet in an airtight container in the refrigerator for up to 3 days.

IN THE FREEZER: The cooked potatoes won’t freeze well, but the chicken would be fine in the freezer for up to a month. We recommend separating the leftover chicken to freeze and using it for a different meal later.

close up shot of a wooden spatula getting a piece of Garlic Butter Chicken and Potatoes Skillet

This delicious meal is smothered in a garlic butter sauce that results in juicy, flavorful chicken and crispy seasoned potatoes to create this easy weeknight dinner idea. Your whole family will enjoy how tasty this meal is.

FREQUENTLY ASKED QUESTIONS

Can I freeze this recipe?

This skillet chicken and potatoes recipe is best made fresh as the potatoes will not freeze well. If you do have leftovers, you could freeze the chicken and use it for a different meal later.

How do I cut the chicken into tenders?

To make the chicken strips, you should cut the chicken breasts in half and then slice the chicken lengthwise to avoid cutting it across the fiber.

What are creamer potatoes?

Creamer potatoes are varieties of potatoes harvested before they are mature to keep them small and tender. You can also use baby potatoes in this recipe.

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overhead shot of Garlic Butter Chicken and Potatoes Skillet on a pan

Garlic Butter Chicken and Potatoes Skillet

5 from 1 vote
Tender chicken and crisp potatoes are cooked in garlic-infused sauce for this garlic butter chicken and potatoes skillet.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5

Ingredients
  

Marinade

  • pounds chicken breast tenderloins, boneless and skinless
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil, extra virgin
  • 2 teaspoons fresh minced garlic
  • 1 teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • ¼ teaspoon red pepper flakes

Potatoes

  • pounds creamer potatoes, sliced in half
  • teaspoons kosher salt

For Frying Chicken and Potatoes

  • 2 tablespoons olive oil, extra virgin
  • 4 tablespoons salted sweet cream butter, divided
  • 2 teaspoons fresh minced garlic
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon fresh minced rosemary
  • 1 tablespoon fresh chopped oregano

Instructions
 

  • Add the chicken tenderloins, olive oil, balsamic vinegar, minced garlic, dried oregano, kosher salt, black pepper and red pepper flakes to a gallon-size Ziploc. Remove as much air from the Ziploc before sealing the baggie. Allow the chicken to marinate while microwaving the potatoes.
  • Add the halved potatoes to a large microwave-safe bowl.
  • Sprinkle with kosher salt and cover the potatoes with water.
  • Microwave the potatoes for 10 minutes. Carefully drain the water off.
  • Using a 12-inch nonstick skillet over high heat, heat the extra virgin olive oil and 2 tablespoons of the butter.
  • Once the butter has melted, add the potatoes. Sauté the potatoes for 10 minutes, stirring occasionally to ensure they do not burn. Once you have cooked the potatoes for 10 minutes, remove the potatoes from the skillet.
  • Add the remaining butter. Once the butter is melted, use tongs to place half of the chicken into the pan.
  • Sprinkle half of the garlic, red pepper flakes, fresh rosemary, and oregano over the first batch of chicken. When adding the second batch add the remaining garlic, red pepper flakes, rosemary, and oregano.
  • Once all of the chicken is cooked, return the first batch of chicken and the cooked potatoes to the skillet to heat through. Serve while hot.

Notes

  • If you do not wish to microwave the potatoes, you can pre-boil the potatoes for 5 to 8 minutes, drain and cook as directed.
  • Cooking the chicken in batches will sauté the chicken and not boil it in its own juices.
  • Take care not to burn the garlic, as this would make it taste bitter.

Nutrition

Sodium: 1291mg | Calcium: 63mg | Vitamin C: 29mg | Vitamin A: 420IU | Sugar: 3g | Fiber: 4g | Potassium: 1128mg | Cholesterol: 111mg | Calories: 457kcal | Trans Fat: 1g | Monounsaturated Fat: 12g | Polyunsaturated Fat: 2g | Saturated Fat: 8g | Fat: 24g | Protein: 32g | Carbohydrates: 28g | Iron: 2mg
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