Garlic Chicken and Potatoes Skillet: A Simple One-Pan Dinner

A flavorful Garlic Chicken and Potatoes Skillet that’s quick, easy, and perfect for dinner. One-pan meal with crispy potatoes and tender chicken.

This Garlic Chicken and Potatoes Skillet brings together juicy chicken and crispy potatoes in one pan. It cooks in under 40 minutes, so it’s great for busy nights.

The garlic and herbs add bright flavor. Even beginners can follow these clear steps for a delicious, home-cooked meal.

— One-pan dinner with minimal cleanup
— Crispy potatoes and tender, juicy chicken
— Garlic and herb flavors everyone enjoys
— Quick prep and cook time (under 40 minutes)
— Perfect for family meals or meal prep

Ingredients
(Serves 4)

Chicken and Potatoes
— 1.5 lb (680 g) boneless, skinless chicken thighs or breasts
— 1 lb (450 g) baby potatoes, halved if large
— 3 tbsp (45 ml) olive oil, divided
— 4 garlic cloves, minced
— 1 tsp (5 g) salt
— ½ tsp (2 g) black pepper
— 1 tsp (2 g) dried thyme or rosemary
— 1 tsp (2 g) paprika

Finishing
— 2 tbsp (8 g) fresh parsley, chopped
— 1 lemon, cut into wedges

How to make it

1. Prep the chicken and potatoes
Pat chicken dry with paper towels. In a bowl, toss chicken with 1 tbsp oil, salt, pepper, paprika, and half the garlic.
In another bowl, mix potatoes with 2 tbsp oil, remaining garlic, thyme, salt, and pepper.

2. Cook the potatoes
Heat a large skillet over medium-high heat. Add potatoes in a single layer. Cook 10–12 minutes, stirring once, until golden brown and tender. Transfer to a plate.

3. Cook the chicken
In the same skillet, add the chicken pieces. Cook 4–5 minutes per side until browned and cooked through (internal temp 165°F/74°C). If needed, lower heat to medium so chicken doesn’t burn.

4. Combine and finish
Return potatoes to the pan with chicken. Toss gently and cook 1–2 more minutes to marry flavors. Taste and adjust seasoning.

Sprinkle chopped parsley over the skillet. Serve hot with lemon wedges on the side. Squeeze lemon juice over chicken and potatoes for a bright finish.

Tips and common mistakes

— Don’t crowd the pan. Cook in batches if needed for crisp potatoes.
— Pat chicken dry to get a good sear.
— Use an instant-read thermometer to avoid overcooking.
— Stir potatoes only once or twice for deep golden color.

Substitutions

— Chicken: swap thighs for breasts or bone-in pieces (add 5 extra minutes cooking).
— Potatoes: use red potatoes, Yukon gold, or small sweet potatoes.
— Herbs: try oregano, basil, or Italian seasoning.
— Oil: use avocado oil or melted butter for a richer taste.

Storage instructions

Let leftovers cool, then store in an airtight container in the fridge for 3–4 days. Reheat in a skillet or oven at 350°F (175°C) for best texture.

FAQ

Q: Can I cook this in the oven?
A: Yes. After searing, bake at 400°F (200°C) for 15–20 minutes until chicken reaches 165°F (74°C).

Q: How do I keep potatoes from sticking?
A: Make sure the oil is hot before adding potatoes and use a non-stick or well-seasoned pan.

Q: Can I add vegetables?
A: Yes. Add sliced bell peppers or green beans in step 2 and cook until tender.

Q: Is it freezer-friendly?
A: You can freeze cooked chicken and potatoes in a sealed bag for up to 2 months. Thaw overnight in the fridge before reheating.

We believe you can never have too much garlic! Start your meal with a base of our garlic chicken pasta, then double down on the aromatics with a side of roasted potatoes with garlic. If you want a deeper, beefy flavor profile instead, try the beef pasta with tomato sauce and add a bowl of creamy mashed potatoes infused with roasted garlic for an extra layer of decadence.