Simple Garlic Butter Chicken & Potatoes (One-Pan, Comforting & Foolproof) – Weeknight Favorite

This is the kind of dinner that makes a weeknight feel easy. Tender chicken, crispy potatoes, and a savory garlic butter sauce all come together in one pan. The flavors are classic, comforting, and hard to mess up.

Cleanup is minimal, the steps are simple, and the results taste like you worked much harder than you did. If you love straightforward, cozy meals, this one earns a regular spot in your rotation.

Why This Recipe Works

Cooking process – Searing stage: Close-up of golden-brown chicken thighs and crispy-edged baby pot

One pan, big flavor: Cooking everything together lets the chicken juices and butter coat the potatoes, building deep flavor without extra effort.
Garlic butter magic: Garlic, butter, and herbs create a rich, savory sauce that clings to every bite.
Balanced texture: Searing the chicken first keeps it juicy, while the potatoes turn golden and crisp around the edges.
Foolproof method: Simple steps, everyday ingredients, and flexible timing make this beginner-friendly.
Customizable: Add greens, swap spices, or use thighs or breasts—this recipe adapts easily.

Ingredients

1.5 pounds (680 g) baby potatoes, halved (or quartered if large)
1.5 pounds (680 g) chicken thighs, boneless, skinless (or breasts; see notes)
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
6 cloves garlic, minced (adjust to taste)
1 teaspoon smoked paprika (or sweet paprika)
1 teaspoon dried Italian seasoning (or a mix of thyme, oregano, and basil)
1/2 teaspoon garlic powder (optional, for extra depth)
1/2 teaspoon onion powder (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 cup low-sodium chicken broth (or water)
1 tablespoon lemon juice (fresh)
Fresh parsley, chopped, for garnish
Red pepper flakes (optional, for a little heat)

Instructions

Tasty top view – One-pan finish: Overhead shot of the finished garlic butter chicken and potatoes

Prep the potatoes: Rinse and halve the baby potatoes. Pat dry.
Dry potatoes crisp better and absorb flavor more evenly.
Season the chicken: In a bowl, toss chicken with salt, pepper, smoked paprika, Italian seasoning, garlic powder, and onion powder. Set aside for a few minutes while you heat the pan.
Sear the potatoes: Heat a large skillet or oven-safe pan over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter.
When hot, add potatoes cut side down with a pinch of salt. Cook 5–7 minutes until golden. Stir and cook 3–4 minutes more.

Transfer to a plate.
Sear the chicken: In the same pan, add 1 tablespoon olive oil. Add chicken in a single layer. Sear 3–4 minutes per side until browned (it will finish cooking later).
Transfer next to the potatoes.
Build the garlic butter: Lower heat to medium. Add remaining 3 tablespoons butter to the pan. Stir in minced garlic and cook 30–60 seconds until fragrant.
Don’t let it burn.
Deglaze: Pour in chicken broth and scrape up browned bits. Add lemon juice and a pinch of red pepper flakes if using. Simmer 1–2 minutes to slightly reduce.
Bring it together: Return potatoes and chicken (plus any juices) to the pan.
Toss gently to coat everything in the garlic butter sauce.
Finish cooking: Reduce heat to medium-low, cover, and cook 8–12 minutes, stirring once, until potatoes are tender and chicken reaches 165°F (74°C). Add a splash of broth if the pan gets dry.
Adjust and serve: Taste and add salt, pepper, or extra lemon to brighten. Sprinkle with chopped parsley.
Serve hot, spooning the sauce over the top.

Storage Instructions

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Reheat: Warm in a skillet over medium with a splash of broth or water, 5–7 minutes, or microwave in 30-second bursts, stirring between.
Freeze: Freeze up to 2 months. Thaw overnight in the fridge. Reheat gently to keep the chicken tender.
Make-ahead tip: Season the chicken and cut the potatoes up to 24 hours ahead.
Keep potatoes in cold water in the fridge to prevent browning; drain and pat very dry before cooking.

Final plated dish – Restaurant-quality presentation: Beautifully plated serving of garlic butter c

Health Benefits

Protein-rich: Chicken provides lean protein to support muscles and keep you satisfied.
Potassium from potatoes: Potatoes offer potassium and fiber, especially if you keep the skins on.
Garlic goodness: Garlic brings antioxidants and natural compounds that may support heart health.
Balanced meal: Carbs, protein, and fats together help steady energy and make the dish more filling.
Customizable fat content: Use less butter or swap part of it for olive oil to lighten the dish if needed.

Common Mistakes to Avoid

Overcrowding the pan: If everything is piled up, the food steams and never browns. Use a large skillet or work in batches.
Skipping the pat-dry step: Wet potatoes won’t crisp and wet chicken won’t sear well.
Burning the garlic: Garlic cooks quickly. Keep the heat moderate and move on as soon as it’s fragrant.
Not seasoning enough: Taste the sauce at the end.
A final pinch of salt and a squeeze of lemon can wake up the whole dish.
Undercooking potatoes: If they’re still firm, add a splash of broth, cover, and cook a few minutes more.

Recipe Variations

Herb-forward: Finish with fresh thyme or rosemary. Stir some into the butter for an aromatic twist.
Creamy version: Add 2–3 tablespoons heavy cream to the sauce at the end for a silky finish.
Spicy kick: Use cayenne or more red pepper flakes and swap smoked paprika for chipotle powder.
Veg boost: Toss in green beans, asparagus, or baby spinach during the last 3–5 minutes.
Crispier chicken: Use bone-in, skin-on thighs. Sear skin side down until deeply golden, then finish in the pan a bit longer.
Chicken breasts: Slice breasts into cutlets for even cooking.
Sear briefly and avoid overcooking; they finish fast.
Sheet pan method: Mix everything with melted butter and seasonings, spread on a lined sheet, and roast at 425°F (220°C) for 25–35 minutes, flipping once.
Lemon-herb: Add lemon zest with the garlic and finish with extra parsley and a squeeze of lemon juice.

FAQ

Can I use frozen potatoes?

Yes, but thaw and pat them very dry first. They won’t crisp as well as fresh, but they’ll still taste great in the garlic butter sauce.

What pan works best?

A large stainless steel or cast-iron skillet is ideal for searing and even heat. A nonstick pan works too, though you’ll get slightly less browning.

How do I keep the chicken juicy?

Sear over medium-high, then finish gently with the sauce on lower heat.

Pull the chicken once it hits 165°F (74°C) and let it rest for a couple minutes.

Can I make this dairy-free?

Use olive oil or a dairy-free butter alternative. Add a splash of extra broth and a squeeze of lemon to keep the sauce flavorful.

What can I serve with it?

A simple side salad, steamed green beans, or roasted broccoli works well. Crusty bread is great for soaking up the sauce.

How do I avoid burning the garlic?

Lower the heat before adding it, stir constantly, and cook for 30–60 seconds.

Add broth as soon as it’s fragrant to cool the pan down.

Is this gluten-free?

Yes, as written. Just ensure your broth and spices are certified gluten-free if needed.

Can I double the recipe?

Yes, but use two pans or a large sheet pan to avoid overcrowding. Browning is key to flavor.

In Conclusion

This Simple Garlic Butter Chicken & Potatoes is the kind of recipe you keep coming back to: minimal dishes, easy steps, and cozy flavors.

It’s flexible enough for weeknights and tasty enough for company. Keep your pan hot, your garlic golden (not burnt), and your lemon handy. With those small details, this dish turns out spot-on every time.

Enjoy it fresh from the pan, with plenty of sauce spooned over the top.