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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