Description
Savor the rich flavors of this Garlic Butter Chicken and Potatoes Skillet Delight. Juicy chicken breasts seared to perfection in buttery garlic, paired with golden, crispy potatoes cooked in the same skillet for an easy, flavorful, and comforting meal ready in under an hour.
Ingredients
Scale
Chicken
- 4 pieces Chicken Breasts (Substituting chicken thighs will enhance juiciness)
- 3 tablespoons Butter (Adds richness and helps the chicken brown nicely)
- 4 cloves Garlic (Fresh garlic, minced or crushed works best)
- 1/4 cup Parsley (Fresh herbs enhance freshness before serving)
Potatoes
- 4 medium Potatoes (Use Yukon Gold or Russet for crispy finish)
Instructions
- Heat Butter: Place a large skillet over medium heat and add 3 tablespoons of butter. Let it melt and bubble for about 2 minutes to infuse the skillet with rich buttery flavor.
- Cook Chicken: Add the seasoned chicken breasts carefully to the skillet. Cook them for about 6-7 minutes on each side until they develop a golden-brown crust and reach an internal temperature of 165°F. Transfer the chicken to a plate and cover with foil to keep warm.
- Cook Potatoes: In the same skillet, add the diced potatoes. Cook for 15-20 minutes, stirring occasionally until they are golden-brown on the outside and tender inside.
- Combine and Finish: Return the chicken breasts to the skillet with the potatoes. Spoon the pan juices over the chicken and continue cooking for another 2-3 minutes to heat everything through and meld the flavors together.
- Garnish and Serve: Serve the chicken and potatoes hot on a platter. Garnish generously with freshly chopped parsley for a burst of color and fresh herb flavor.
Notes
- For juicier chicken, consider substituting breasts with chicken thighs.
- Yukon Gold or Russet potatoes work best for a crispy and fluffy texture.
- Use fresh garlic for the best aromatic flavor.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Cover chicken with foil after cooking to retain moisture before serving.
