Garlic Butter Chicken and Potatoes – One-Pan 50-Minute

I make this garlic butter chicken and potatoes on the nights when I want a real dinner without a sink full of pans. Everything happens in one skillet: the chicken gets a deep golden sear, the potatoes turn crisp and creamy inside, and the garlic butter ties it all together with almost no effort.

The trick is timing. Baby potatoes take longer than chicken breasts, so we parcook them first, then nestle the chicken back in to finish. That way nothing dries out and nothing stays raw in the middle.

You only need a hot skillet, a sharp knife, and about 50 minutes from fridge to table. Serve it straight from the pan with a green salad or crusty bread to soak up the sauce.

About the Ingredients

6 boneless, skinless chicken thighs (about 1.5 lb / 680g)

Thighs stay juicy and take on a deep golden crust. You can swap in 4 boneless skinless chicken breasts, but pound them to 3/4 inch so they cook evenly.

1.5 lb (680g) baby gold potatoes, halved

Baby golds hold their shape and turn creamy inside. If you only have russets, cut them into 1-inch cubes and add 5 minutes to the first sear.

3 tbsp (42g) unsalted butter, divided

Unsalted butter lets you control the salt since we season in layers. For a dairy-free version, use 3 tbsp olive oil plus 1 tsp vegan butter for flavor.

1 tbsp olive oil

The oil raises butter's smoke point so the garlic does not burn. Avocado oil works the same way and tastes neutral.

6 garlic cloves, minced (about 2 tbsp)

Fresh garlic is the whole point of this dish, so skip the jarred stuff. If you are garlic-shy, start with 4 cloves and taste the sauce before serving.

1 tsp dried oregano

Oregano gives that cozy Mediterranean note. Dried thyme or herbes de Provence are easy swaps.

1 tsp smoked paprika

Smoked paprika adds color and a subtle campfire depth. Sweet paprika works, but you lose that smoky edge.

1/2 tsp red pepper flakes

These bring gentle heat that balances the butter. Leave them out entirely if you are cooking for kids.

1 tsp kosher salt, plus more to taste

Kosher salt seasons more evenly than table salt. If using fine table salt, cut the amount to 3/4 tsp.

1/2 tsp freshly cracked black pepper

Fresh-cracked pepper tastes brighter than pre-ground. Grind it right over the chicken before searing.

1/2 cup (120ml) low-sodium chicken broth

The broth deglazes the pan and becomes a light pan sauce. Vegetable broth or dry white wine both work beautifully here.

2 tbsp fresh parsley, chopped, for garnish

Parsley adds a fresh finish. Chopped chives or basil are fine substitutes if that is what you have.

Tips & Tricks

• Do not crowd the pan. If your skillet is smaller than 12 inches, sear the potatoes and chicken in two batches so they brown instead of steam.
• Pat everything dry before it hits the pan. Moisture is the enemy of a golden crust, so blot the chicken and potatoes with paper towels first.
• Add the garlic last. Garlic goes in after the heat drops to low, because burnt garlic turns the whole sauce bitter in seconds.
• Let the chicken rest 5 minutes before slicing. The juices redistribute and you lose far less of them on the cutting board.

Step-by-Step Instructions

1. Prep the ingredients

Pat the chicken thighs dry, season both sides with 1/2 tsp salt and the black pepper, and set aside. Halve the potatoes so every piece is roughly 1 inch, then mince the garlic and chop the parsley.

2. Sear the potatoes

Heat 1 tbsp olive oil and 1 tbsp butter in a 12-inch skillet over medium-high heat, about 375F (190C). Add the potatoes cut-side down and cook 8 minutes without moving them, until the bottoms are deep golden brown and release easily from the pan.

3. Flip and soften

Stir the potatoes, lower the heat to medium, and cook another 6 to 8 minutes until a knife slides into the center with no resistance. Transfer the potatoes to a plate and set aside.

4. Sear the chicken

Add the remaining 1 tbsp butter to the skillet. Lay the chicken in and cook 5 to 6 minutes per side at medium-high, 375F (190C), until each side is golden brown and the chicken reaches 165F (74C) internally. Move it to the plate with the potatoes.

5. Build the garlic butter

Lower the heat to low, add the garlic, oregano, smoked paprika, and red pepper flakes, and stir constantly for 30 seconds until fragrant and bubbling at the edges. Do not let the garlic brown.

6. Make the pan sauce

Pour in the chicken broth and scrape up every browned bit with a wooden spoon. Simmer 2 to 3 minutes at a gentle bubble until the sauce reduces by about a third and coats the spoon.

7. Finish together

Return the potatoes and chicken to the skillet, spoon the garlic butter sauce over everything, and simmer 3 minutes at low heat, 200F (95C), until the chicken is hot through and the sauce clings to the potatoes.

8. Garnish and serve

Taste and add the last 1/2 tsp salt if needed, scatter the parsley over the top, and serve straight from the skillet while the butter is still glossy.

Delicious Variations

Creamy Garlic Butter Version

Stir 1/3 cup heavy cream into the pan sauce after the broth and simmer 2 minutes for a silky, spoonable gravy.

Lemon Herb Chicken and Potatoes

Swap the paprika for 1 tbsp lemon zest and finish with 2 tbsp lemon juice for a bright, summery pan.

Spicy Harissa Skillet

Replace the red pepper flakes with 1 tbsp harissa paste and add a handful of cherry tomatoes in the last 3 minutes.

How to Store Garlic Butter Chicken and Potatoes

Frequently Asked Questions

Give this garlic butter chicken and potatoes a try this week and see how a single skillet can carry a whole dinner. If you make it, tell me in the comments whether you went creamy or spicy, and share a photo so I can cheer you on. Small steps, big impact.

Garlic Butter Chicken and Potatoes

Garlic Butter Chicken and Potatoes is a one-pan dinner with juicy seared chicken, crispy baby potatoes, and a rich garlic butter sauce.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 6 boneless, skinless chicken thighs (about 1.5 lb / 680g)
• 1.5 lb (680g) baby gold potatoes, halved
• 3 tbsp (42g) unsalted butter, divided
• 1 tbsp olive oil
• 6 garlic cloves, minced (about 2 tbsp)
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly cracked black pepper
• 1/2 cup (120ml) low-sodium chicken broth
• 2 tbsp fresh parsley, chopped, for garnish

📋 Instructions

1. 1Prep the ingredients — Pat the chicken thighs dry, season both sides with 1/2 tsp salt and the black pepper, and set aside. Halve the potatoes so every piece is roughly 1 inch, then mince the garlic and chop the parsley.
2. 2Sear the potatoes — Heat 1 tbsp olive oil and 1 tbsp butter in a 12-inch skillet over medium-high heat, about 375F (190C). Add the potatoes cut-side down and cook 8 minutes without moving them, until the bottoms are deep golden brown and release easily from the pan.
3. 3Flip and soften — Stir the potatoes, lower the heat to medium, and cook another 6 to 8 minutes until a knife slides into the center with no resistance. Transfer the potatoes to a plate and set aside.
4. 4Sear the chicken — Add the remaining 1 tbsp butter to the skillet. Lay the chicken in and cook 5 to 6 minutes per side at medium-high, 375F (190C), until each side is golden brown and the chicken reaches 165F (74C) internally. Move it to the plate with the potatoes.
5. 5Build the garlic butter — Lower the heat to low, add the garlic, oregano, smoked paprika, and red pepper flakes, and stir constantly for 30 seconds until fragrant and bubbling at the edges. Do not let the garlic brown.
6. 6Make the pan sauce — Pour in the chicken broth and scrape up every browned bit with a wooden spoon. Simmer 2 to 3 minutes at a gentle bubble until the sauce reduces by about a third and coats the spoon.
7. 7Finish together — Return the potatoes and chicken to the skillet, spoon the garlic butter sauce over everything, and simmer 3 minutes at low heat, 200F (95C), until the chicken is hot through and the sauce clings to the potatoes.
8. 8Garnish and serve — Taste and add the last 1/2 tsp salt if needed, scatter the parsley over the top, and serve straight from the skillet while the butter is still glossy.

👨‍🍳 Chef's Note: If your pan sauce looks thin, simmer it uncovered for one extra minute before adding the chicken back, since the butter needs a moment to emulsify with the broth.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 412 kcal · 31g protein · 24g carbs · 21g fat

Written by Maya Chen

Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes that fit into busy routines. She shares practical tips from her own journey of reducing waste at home and in the community.