This flavor packed Garlic Butter Chicken and Potatoes is an easy one pan 30 minute meal that everyone will love! It’s naturally gluten free and Whole30 friendly. Loads of garlic and fresh herbs with perfectly seasoned chicken and potatoes will make you want this meal on repeat!
*Updated April 2026 with helpful cooking tips and air fryer instructions!
If you’re looking for an easy dinner that feels a little more special than your usual weeknight meal, this garlic butter chicken and potatoes is it. Everything cooks in one pan, with crispy golden potatoes and juicy, flavorful chicken tossed in a rich garlic herb butter.
It’s simple, satisfying, and made with just a handful of ingredients you probably already have on hand. The combination of seared chicken and buttery, herbed potatoes makes this one of those recipes that’s hard to stop eating — and even easier to make again and again.
Whether you need a quick dinner for busy nights or something cozy and flavorful without a lot of effort, this recipe delivers every time.
Why You’ll Love This Garlic Butter Chicken and Potatoes
- Easy one pan dinner with minimal cleanup
- Crispy, golden potatoes and perfectly cooked chicken
- Packed with garlic, herbs, and rich buttery flavor
- Ready in about 30 minutes
- Simple ingredients you likely already have
- Family-friendly and great for weeknights
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 Make This in the Air Fryer?
Yes! You can easily make this garlic butter chicken and potatoes in the air fryer for a faster, hands-off option with extra crispy edges.
Air Fryer Instructions
- Preheat your air fryer to 380°F–400°F
- Prep the potatoes first: Microwave the potatoes as directed (this is key!) Toss with 2 tablespoons melted ghee or butter, salt, pepper, garlic, rosemary, thyme, parsley
- Air fry the potatoes: Add to basket in a single layer (work in batches if needed). Cook for 10–12 minutes, shaking halfway, until golden and crisp
- Prepare the chicken: Toss chicken with salt, pepper, garlic powder, onion powder, smoked paprika
- Air fry the chicken: Add to basket (single layer). Cook at 380–400°F for 10–12 minutes, shaking once. Cook until browned and cooked through
- Combine and finish: Toss the chicken and potatoes together and add extra fresh herbs before serving.
Tips for Best Results
- Don’t overcrowd the basket (this is the #1 reason things don’t crisp)
- Cook in batches if needed
- Increase heat to 400°F for the last 2–3 minutes for extra crispiness!
Why This Garlic Butter Chicken and Potatoes Works
- One pan = less cleanup
- Pre-softened potatoes = crispy outside, tender inside
- Chicken thighs stay juicy and flavorful
How to Get Crispy Potatoes (Don’t Skip This Step)
- Microwave step = key for texture
- High heat + enough fat
- Don’t overcrowd the pan!
Tips for Perfectly Cooked Chicken Thighs
- Don’t move them too soon
- Let them brown before stirring
- Use medium-high heat for best sear
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.
If you use sweet potatoes, I highly recommend using either japanese or white sweet potatoes for their crispiness when cooked!
Common Mistakes to Avoid
- Skipping the pre-cook on potatoes
- Overcrowding the pan
- Not letting the chicken brown
Easy Variations and Add-Ins
- Add brussels sprouts or broccoli
- Use sweet potatoes
- Add a squeeze of lemon before serving for brightness
How to Store and Reheat
Store in airtight container in the refrigerator for up to 3 days. Reheat in a skillet for the best texture!
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!
FAQ For Garlic Butter Chicken and Potatoes
Do I have to microwave the potatoes first?
It’s highly recommended. This step ensures the potatoes cook through and get crispy on the outside without burning.
How do I make the potatoes extra crispy?
Use high heat, enough ghee, and avoid overcrowding the pan or air fryer basket.
Can I make this ahead of time?
Yes! You can cook everything ahead and reheat in a skillet for best texture.
Is this recipe Whole30 and paleo?
Yes! Just make sure your ghee and seasonings are compliant. Butter is not Whole30 compliant but ghee is 🙂
This garlic butter chicken and potatoes is one of those simple meals that delivers every time – easy to make, packed with flavor, and perfect for busy weeknights. The crispy potatoes and juicy chicken make it feel a little more special, without adding extra work.
Once you try it, it’s likely to become a regular in your rotation, especially when you need something quick, satisfying, and family-friendly.
If you make this recipe, let me know how it turned out and what variations you tried. And if you’re looking for more easy one-pan dinners, be sure to check out my other weeknight favorites!
Garlic Butter Chicken and Potatoes {One Pan, Crispy, Easy}
This flavor packed Garlic Butter Chicken and Potatoes is an easy 30 minute meal that everyone will love! It’s naturally gluten free and Whole30 friendly. Loads of garlic and fresh herbs with perfectly seasoned chicken and potatoes will make you want this meal on repeat!
Ingredients
- 1 1/2 pounds small gold potatoes quartered (about 1/2” thick)
- 4 tablespoons ghee or butter (if not Whole30), divided
- 4 cloves garlic minced
- 2 teaspoons fresh rosemary minced
- 1 teaspoon 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 or butter. 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 or butter 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!
Recipe Notes
*If using real butter instead of ghee, watch the heat setting as you might need to lower it if the butter begins to brown. Ghee can withstand higher heat than butter.
Air Fryer Instructions
- Preheat your air fryer to 380°F–400°F
- Prep the potatoes first: Microwave the potatoes as directed (this is key!) Toss with 2 tablespoons melted ghee or butter, salt, pepper, garlic, rosemary, thyme, parsley
- Air fry the potatoes: Add to basket in a single layer (work in batches if needed). Cook for 10–12 minutes, shaking halfway, until golden and crisp
- Prepare the chicken: Toss chicken with salt, pepper, garlic powder, onion powder, smoked paprika
- Air fry the chicken: Add to basket (single layer). Cook at 380–400°F for 10–12 minutes, shaking once. Cook until browned and cooked through
- Combine and finish: Toss the chicken and potatoes together and add extra fresh herbs before serving.
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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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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Chicken and potato, perfect combination!. I definitely will try it. Thanks.
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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.