This flavorful Garlic Butter Chicken and Potato Skillet is an easy 30 minute meal that everyone will love! It’s naturally gluten free, paleo, and Whole30 friendly. Loads of garlic and fresh herbs with perfectly seasoned chicken and potatoes will make you want this meal on repeat!
It’s another one skillet, 30 minute meal! For whenever you’re craving something quick, tasty, filling, and healthy, it’s the perfect choice.
The fresh garlic, herbs, ghee (instead of butter) plus juicy chicken thighs give this recipe some serious flavor.
Let’s get into all the delicious details!
What You Need to Make this Chicken and Potato Skillet
Simple, fresh ingredients make the best meals! Here’s everything you’ll need to make this skillet:
- small golden potatoes
- ghee (you can sub in butter or vegan butter if you prefer)
- garlic
- rosemary leaves
- thyme leaves
- parsley
- boneless skinless chicken thighs
- Sea salt and black pepper taste
- garlic powder
- onion powder
- smoked paprika
How to Make Garlic Butter Chicken and Potatoes
To soften the potatoes before cooking on the stovetop, place them in a microwave safe bowl with about 1/4 cup of water and microwave on high for 5-6 minutes or until barely fork tender.
Heat a large heavy skillet over medium high heat and add 2 tablespoons of the ghee.
Once hot, add the potatoes and sprinkle all over with sea salt and pepper. Cook about 2 minutes, stir, then cook another 4 minutes, stirring occasionally to evenly brown, until golden brown and tender.
During the last minute of cooking the potatoes, push them to the size and add the garlic, rosemary, thyme and parsley.
Stir in with the potatoes and cook until potatoes are done. Once done, remove the potatoes, garlic and herbs to a bowl and set aside.
Add the remaining 2 tablespoons of ghee to the skillet.
Season the chicken with salt and pepper, garlic powder, onion powder and smoked paprika, then add to the skillet.
Cook over med-high to high heat undisturbed for about 3 minutes or until crisp and brown on one side, then stir and continue to cook until crisp and golden brown all over, about 4-5 minutes.
Toss the chicken with the potatoes and top with additional fresh herbs before serving.
Can I Use Chicken Breasts Instead of Thighs?
For this recipe, I highly recommend using the things because you get a lot more flavor and they don’t dry out!
If your family prefers using chicken breasts, be very careful to cook until JUST cooked through, adjusting the cooking times since they are specific to the thighs.
Can I Use Sweet Potatoes Instead of White?
You can sub in different potatoes for the gold potatoes, such as orange or white sweet potatoes, russet potatoes or baby red potatoes.
The key is to make sure they’re cut into uniform size and just fork tender before adding them to the skillet (after the microwave step.)
Sweet potatoes may be more likely to burn in the skillet, so make sure to adjust the heat and stir often to avoid burning.
What To Serve with Garlic Butter Chicken and Potatoes
A simple green salad with a balsamic or garlic vinaigrette would be great alongside this skillet meal.
If you have extra time, crispy roasted brussels sprouts or broccoli (or broccolini) would be amazing as well! I know you’re going to love it no matter how it’s served!
Grab your ingredients and your favorite skillet because it’s time to cook – let’s go!
Garlic Butter Chicken and Potato Skillet {Whole30}
Garlic Butter Chicken and Potato Skillet {Whole30}
Ingredients
- 1 1/2 pounds small gold potatoes quartered (about 1/2” thick)
- 4 tablespoons ghee divided
- 4 cloves garlic minced
- 2 teaspoons fresh rosemary minced
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parsley minced, plus more for garnish
- 1 1/2 pounds boneless skinless chicken thighs cut into 1” pieces
- Sea salt and black pepper taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Instructions
-
To soften the potatoes before cooking on the stovetop, place them in a microwave safe bowl with about 1/4 cup of water and microwave on high for 5-6 minutes or until barely fork tender.
-
Heat a large heavy skillet over medium high heat and add 2 tablespoons of the ghee. Once hot, add the potatoes and sprinkle all over with sea salt and pepper. Cook about 2 minutes, stir, then cook another 4 minutes, stirring occasionally to evenly brown, until golden brown and tender.
-
During the last minute of cooking the potatoes, push them to the size and add the garlic, rosemary, thyme and parsley. Stir in with the potatoes and cook until potatoes are done. Once done, remove the potatoes, garlic and herbs to a bowl and set aside.
-
Add the remaining 2 tablespoons of ghee to the skillet. Season the chicken with salt and pepper, garlic powder, onion powder and smoked paprika, then add to the skillet/ Cook over med-high to high heat undisturbed for about 3 minutes or until crisp and brown on one side, then stir and continue to cook until crisp and golden brown all over, about 4-5 minutes.
-
Toss the chicken with the potatoes and top with additional fresh herbs. Serve right away and enjoy!
Nutrition
Want More One Skillet Whole30 Meals? Try One of These!
Garlic Butter Steak Bites with Potatoes
One Skillet Creamed Spinach Chicken
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I would like to print this. Is there a printable version of this? I don’t want to print 20 pages for the recipe. Thanks
Garlic Butter Chicken and Potato Skillet {Whole30}
This flavorful Garlic Butter Chicken and Potato Skillet is an easy 30 minute meal that everyone will love! It’s naturally gluten free, paleo, and Whole30 friendly. Loads of garlic and fresh herbs with perfectly seasoned chicken and potatoes will make you want this meal on repeat!
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Dinner
Cuisine: American, Paleo
Keyword: chicken, paleo, potatoes, whole30
Servings: 6 servings
print this recipe
Did you make this recipe?
leave a review
4.5 from 8 votes
Ingredients
1 1/2 pounds small gold potatoes quartered (about 1/2” thick)
4 tablespoons ghee divided
4 cloves garlic minced
2 teaspoons fresh rosemary minced
1 teaspoon fresh thyme leaves
2 tablespoons parsley minced, plus more for garnish
1 1/2 pounds boneless skinless chicken thighs cut into 1” pieces
Sea salt and black pepper taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Instructions
To soften the potatoes before cooking on the stovetop, place them in a microwave safe bowl with about 1/4 cup of water and microwave on high for 5-6 minutes or until barely fork tender.
Heat a large heavy skillet over medium high heat and add 2 tablespoons of the ghee. Once hot, add the potatoes and sprinkle all over with sea salt and pepper. Cook about 2 minutes, stir, then cook another 4 minutes, stirring occasionally to evenly brown, until golden brown and tender.
During the last minute of cooking the potatoes, push them to the size and add the garlic, rosemary, thyme and parsley. Stir in with the potatoes and cook until potatoes are done. Once done, remove the potatoes, garlic and herbs to a bowl and set aside.
Add the remaining 2 tablespoons of ghee to the skillet. Season the chicken with salt and pepper, garlic powder, onion powder and smoked paprika, then add to the skillet/ Cook over med-high to high heat undisturbed for about 3 minutes or until crisp and brown on one side, then stir and continue to cook until crisp and golden brown all over, about 4-5 minutes.
Toss the chicken with the potatoes and top with additional fresh herbs. Serve right away and enjoy!
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Where it says print this recipe…select/click that option and the end result will only be 2 pages….or print screen this reply👍🏻
Garlic Butter Chicken and Potato Skillet {Whole30}
This flavorful Garlic Butter Chicken and Potato Skillet is an easy 30 minute meal that everyone will love! It’s naturally gluten free, paleo, and Whole30 friendly. Loads of garlic and fresh herbs with perfectly seasoned chicken and potatoes will make you want this meal on repeat!
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Dinner
Cuisine: American, Paleo
Keyword: chicken, paleo, potatoes, whole30
Servings: 6 servings
print this recipe
Did you make this recipe?
leave a review
4.5 from 8 votes
Ingredients
1 1/2 pounds small gold potatoes quartered (about 1/2” thick)
4 tablespoons ghee divided
4 cloves garlic minced
2 teaspoons fresh rosemary minced
1 teaspoon fresh thyme leaves
2 tablespoons parsley minced, plus more for garnish
1 1/2 pounds boneless skinless chicken thighs cut into 1” pieces
Sea salt and black pepper taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Instructions
To soften the potatoes before cooking on the stovetop, place them in a microwave safe bowl with about 1/4 cup of water and microwave on high for 5-6 minutes or until barely fork tender.
Heat a large heavy skillet over medium high heat and add 2 tablespoons of the ghee. Once hot, add the potatoes and sprinkle all over with sea salt and pepper. Cook about 2 minutes, stir, then cook another 4 minutes, stirring occasionally to evenly brown, until golden brown and tender.
During the last minute of cooking the potatoes, push them to the size and add the garlic, rosemary, thyme and parsley. Stir in with the potatoes and cook until potatoes are done. Once done, remove the potatoes, garlic and herbs to a bowl and set aside.
Add the remaining 2 tablespoons of ghee to the skillet. Season the chicken with salt and pepper, garlic powder, onion powder and smoked paprika, then add to the skillet/ Cook over med-high to high heat undisturbed for about 3 minutes or until crisp and brown on one side, then stir and continue to cook until crisp and golden brown all over, about 4-5 minutes.
Toss the chicken with the potatoes and top with additional fresh herbs. Serve right away and enjoy!
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Delicious!!! Simple too! Potatoes were super crispy and the chicken was so tasty! Served it with sautéed spinach and roasted delicate squash! Will be on repeat often!
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Oh my goodness – this recipe is delicious! It was exactly what I wanted in flavor and comfort food. Simple to make. And leftovers tasted even better the next day.
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Easy to make and my 14 y/o son was inspired to help. My thyme plant died so I used dried instead of fresh and it worked. I also think the tip to pre-microwave the potatoes was a game changer and got them fabulously crisp. There were no leftovers, they scraped the pan clean. I will probably make a double batch next time to see how it tastes the next day as someone commented above. However, I’m still not sure my hubs and son will leave enough for leftovers even then!
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This was insanely good. It’s been added to the dinner rotation!!
Great recipe. Easy and delicious
This Garlic Butter Chicken was a success and will be making this often
Had all the ingredients, however, used dried rosemary and thyme
How do you make this for the week ahead? Looks like something that will not keep very long.
Delicious!!! Easy, too! The chicken was succulent, and the potatoes were perfectly crisp. Sauteed spinach and roasted tender squash were the side dishes. A staple in my rotation, soccer random!
Used bone in chicken thighs. Tasty
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Deglazing the pan with wine helped elevate this recipe
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Thanks for the recipe!
Are your nutrition facts based on per serving or the entire recipe?
I love it
Wow! tasty
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Took way longer to make than the direction said, and it was just mediocre after all that work.
So delicious!! Definitely on our dinner rotation now. Thank you!!
Made these yesterday. They are very good! Will make them again!
These potatoes and chicken were delicious!
I had some leftover dressing and goat cheese from the crispy chicken cobb salad (which is also delicious!) put them on top of my potato and chicken leftovers and OH MY GOODNESS! It was even better! Highly recommend. Thank you for the recipe!
Delish! I added zucchini, onion and sweet bell pepper from our garden to this dish. The flavors are superb! Will be adding this recipe to our weekly dinner routine. Thank you!
Absolutely delicious! And so simple! The potatoes turned out incredibly crispy, and the chicken was wonderfully flavorful. I served it alongside sautéed spinach and roasted delicata squash. This meal will definitely be a regular run 4 in our house!
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Made this last night.
It is great and worthy of a repeat.
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This recipe looks amazing! I love how simple and healthy it is with garlic, fresh herbs, and chicken thighs. It reminds me of the Whole30-friendly meal ideas I’ve shared on my website. Check them out here: Chick-fil-A Menus. Thanks for sharing such a great recipe!
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juicy chicken thighs give this recipe some serious flavor
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Nice Garlic Butter Chicken and Potato Skillet,
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This garlic butter chicken and potato skillet looks absolutely mouthwatering and perfectly Whole30-friendly! I love how the recipe manages to combine comfort food vibes with healthy ingredients. Have you ever tried adding a twist with a sprinkle of rosemary or thyme? Can’t wait to give this a shot!
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It looks so delicious that I really want to have a bite.
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