This Garlic Butter Chicken and Potatoes recipe delivers a quick, flavorful, and satisfying meal all in one skillet.
Packed with protein from tender chicken and fiber-rich baby potatoes, it balances healthy fats from olive oil and butter.
Perfect for busy weeknights or meal prep, it’s a wholesome, easy-to-make dish the whole family will love.
Garlic Butter Chicken and Potatoes
Equipment
- Large mixing bowl (1)
- Cast iron or heavy-bottom skillet (1)
- Tongs (1)
- Saucepan for parboiling potatoes (1)
- Knife and cutting board (1 each)
- Measuring Spoons and Cups
Ingredients
- 1 pound chicken tenderloins
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 teaspoons hot sauce
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pound baby gold potatoes
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 green onion sliced
- ½ teaspoon Italian seasoning
- Optional: chopped fresh parsley for garnish
Instructions
- Prepare the Chicken Marinade: Begin by placing the chicken tenderloins in a large mixing bowl. Add the soy sauce, olive oil, hot sauce, black pepper, garlic powder, and onion powder. Using a spoon or your hands, thoroughly coat each piece of chicken in the marinade, ensuring every strip is evenly seasoned. Cover the bowl with plastic wrap or a lid, and let it sit for at least 10–15 minutes. This allows the flavors to penetrate the chicken for maximum taste. If you prefer thinner strips, slice the tenderloins in half lengthwise before marinating.
- Cut and Parboil the Potatoes: Wash the baby gold potatoes thoroughly, removing any dirt or blemishes. Cut each potato into quarters to ensure they cook evenly. Bring a saucepan of salted water to a gentle boil, then carefully add the potato pieces. Parboil them for about 8 minutes, until they are tender but still firm enough to hold their shape. Drain the potatoes completely in a colander and set them aside. Parboiling softens the inside while preparing them to crisp beautifully in the skillet.
- Sauté the Potatoes Until Golden: Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large cast iron or heavy-bottom skillet over medium heat. Once the butter has melted and is slightly bubbling, add the parboiled potato quarters. Cook the potatoes for approximately 8 minutes, turning them gently with tongs to avoid breaking them. Fry until all sides are golden brown and slightly crispy. Once done, transfer the potatoes to a plate and set them aside, leaving any residual oil and butter in the skillet for the chicken.
- Sear the Chicken Strips: Place the marinated chicken strips into the hot skillet, ensuring they are not overcrowded. Allow the chicken to cook undisturbed for several minutes so it can develop a golden sear on one side. Flip each piece carefully with tongs and sear the other side. This step locks in the juices, giving the chicken a tender and flavorful interior.
- Add Garlic for Aromatic Flavor: Once the chicken has a beautiful golden crust, add the minced garlic directly to the skillet. Stir occasionally, allowing the garlic to become fragrant and lightly toasted, which will infuse the chicken with its rich, aromatic flavor. Be careful not to burn the garlic, as it can become bitter.
- Incorporate the Remaining Marinade: Pour the reserved marinade over the seared chicken strips. Continue cooking for a few more minutes, ensuring the chicken cooks through and reaches an internal temperature of 165°F (74°C). This step ensures the chicken remains juicy while absorbing all the layered flavors from the marinade.
- Combine Chicken with Potatoes and Seasonings: Return the golden potatoes to the skillet along with the sliced green onion and sprinkle with Italian seasoning. Gently toss everything together so the potatoes and chicken are evenly coated in the garlic butter mixture. Allow the skillet to cook for another 2–3 minutes, just until everything is heated through and well combined.
- Garnish and Serve: Remove the skillet from heat. Optionally, sprinkle freshly chopped parsley over the chicken and potatoes for a pop of color and added freshness. Serve immediately while warm. This dish pairs perfectly with a side salad or steamed vegetables for a balanced, satisfying meal.
Notes
- You can use either chicken tenderloins or chicken breasts cut into strips; tenderloins are faster to cook and remain extra juicy.
- Baby gold potatoes work best for even cooking and a creamy interior, but Yukon or red potatoes are excellent alternatives.
- Parboiling the potatoes before frying ensures a crisp outside and soft inside. Be gentle when turning them to keep wedges intact.
- Adjust the hot sauce to taste, or omit it entirely for a milder flavor.
- This recipe can be easily doubled for larger gatherings; use a bigger skillet or cook in batches to avoid overcrowding.
- For a lighter version, reduce butter slightly and use olive oil as the main cooking fat.
Chef’s Secrets: Enhance Flavor And Texture
The secret to this recipe’s rich flavor is layering the seasoning and cooking in stages.
Marinating the chicken allows the soy sauce, spices, and hot sauce to fully infuse, while searing locks in the juices.
Parboiling potatoes before frying gives the perfect texture combination of crisp outside and tender inside.
Adding garlic toward the end preserves its aroma without burning.
Using tongs for turning the potatoes and chicken ensures everything maintains shape and looks as delicious as it tastes.
Serving Suggestions: Delicious Pairing Ideas
This skillet meal is versatile and pairs well with light, fresh sides.
Serve with a crisp green salad, roasted vegetables, or steamed broccoli for a balanced plate.
A dollop of sour cream or a squeeze of fresh lemon over the top adds brightness.
Leftovers also make great meal prep options—enjoy them cold in a salad or quickly reheat in a skillet or microwave for a quick lunch.
Storage Tips: Keep Food Fresh Longer
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet to maintain the crispiness of the potatoes and the tender texture of the chicken.
This dish can also be frozen for 3–4 months.
Allow it to cool completely before freezing, and reheat slowly in a covered skillet or oven to prevent drying out.
Avoid microwaving frozen chicken directly, as it can overcook and become tough.
Frequently Asked Questions
1. Can I use chicken breasts instead of tenderloins?
Yes! Chicken breasts work well if cut into thin strips. They take slightly longer to cook, so monitor closely to avoid drying out.
2. How can I make the potatoes extra crispy?
Parboil first, then fry in butter and oil over medium heat without overcrowding. Turn gently with tongs to prevent breaking while achieving golden crisp edges.
3. Is this recipe freezer-friendly?
Absolutely. Cool completely, store in a freezer-safe container, and freeze up to 3–4 months. Reheat slowly to preserve texture and flavor.
4. Can I make this recipe spicier or milder?
Yes, adjust the hot sauce according to taste. For a milder dish, omit the hot sauce entirely. For extra heat, add chili flakes or a dash more hot sauce during cooking.
5. What sides go best with this chicken and potatoes?
Fresh salads, roasted or steamed vegetables, and lightly sautéed greens complement the richness of the garlic butter. A wedge of lemon or a simple yogurt dip adds extra brightness.
