Skillet Chicken and Baby Potatoes Recipe
This simple but scrumptious one-pan meal is loaded with flavor thanks to juicy thyme-seasoned chicken breasts, crispy baby potatoes and a lemony garlic butter sauce!
Skillet dishes are my new favorite thing – they’re like sheet pan meals, minus waiting for the oven to preheat! And honestly, who doesn’t love cutting down cooking time when it’s a busy weeknight?
This recipe brings everything together into one family-friendly dinner in about 45 minutes, with very little hands-on work. The bright lemon, earthy garlic, and fresh thyme give it layers of flavor that taste like comfort food while still feeling fresh.
Why I Love This Recipe
What makes this dish a keeper isn’t just that it’s easy, it’s how flexible it is. The chicken cooks up golden and juicy, the potatoes crisp just the way you want them, and the sauce adds a pop of brightness that balances everything out.
You can adapt it to fit what you already have on hand. Swap chicken breasts for chicken thighs or cut larger potatoes into smaller pieces so they cook evenly. It’s one of those recipes that’s super reliable but still easy to change up depending on what you’ve got.
Here’s what you’ll need for my Skillet Chicken and Baby Potatoes:
- Chicken breasts (can substitute thighs – see cooking note)
- Baby potatoes or any smaller potatoes cut in half
- Butter (or ghee for Whole30)
- Fresh thyme
- Garlic
- Lemon juice
- Lemon slices
Here’s how you’ll make my Skillet Chicken and Potatoes:
- Wash potatoes and pat chicken dry before seasoning well.
- Heat butter and olive oil in skillet before adding in potatoes. Cover pan.
- Roast potatoes stovetop for 10-12 minutes, shaking occasionally.
- Remove lid and add 1/4 cup of water to pan to steam potatoes. When water has evaporated, remove potatoes.
- In same pan, add more butter and olive oil.
- Place seasoned chicken “pretty side” down and cook for 6-8 minutes without disturbing. Should be golden brown before flipping.
- Flip over chicken and cook for another 6 minutes before adding garlic and potatoes. Squeeze in lemon juice, add fresh thyme and lemon slices onto chicken.
- Cover and cook for another 3-5 minutes or until chicken is cooked through!
- Serve warm with sauce over chicken and potatoes.
We served our Skillet Chicken and Potatoes with my Brussels sprouts salad for a complete and nutritious meal. I hope you enjoy!
Savvy Tips!
Potatoes Matter
I usually grab petite, ping pong ball sized potatoes because they cook fast and get nice and crisp. Red potatoes, small whites, or fingerlings work too if you cut them in half so they don’t take forever. If all you have are bigger yellow potatoes or russets, just chop them into smaller pieces and they’ll work just fine.
Choose Your Chicken
Boneless chicken breast keeps things lean, but if you like a little more flavor, go for chicken thighs. Both turn out delicious, so use whatever your crew likes best.
Boost the Sauce
Want a little extra flavor? Add a splash of chicken broth or even soy sauce. A spoonful of Dijon mustard gives it some tang, and a sprinkle of garlic powder or onion powder can take it up a notch.
Add Veggies
If you want to bulk it up, toss in a handful of whatever veggies you have toward the end of cooking. It makes the whole dish feel a little more complete without adding much extra work.
Meal Prep Friendly
This one reheats really well. Just pop leftovers in an airtight container in the fridge and warm them gently the next day in a skillet with a little olive oil or chicken stock to bring the sauce back to life.
FAQs
This skillet chicken and baby potatoes recipe is the kind of simple dinner that feels like comfort food but is easy enough for last minute weeknight dinners. The combination of lemon, thyme, and fresh garlic creates pan juices that coat every bite of tender chicken and crispy potatoes.
It’s an easy dinner, adaptable to your family’s taste, and uses simple ingredients you probably already have on hand. The only thing you need is a skillet, a bit of fresh herbs, and about 45 minutes to put a delicious meal on the table for the whole family. If you need a reliable dinner that feels comforting without a lot of effort, this one’s it.
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Skillet Chicken and Potatoes
Ingredients
- 3 organic boneless, skinless chicken breasts trimmed of fat
- 1 lb. petite potatoes washed and patted dry
- 3 tbsp. butter or ghee divided
- 2 tbsp. olive oil divided
- 2 tbsp. fresh thyme leaves stems removed
- 2 cloves garlic minced
- 1 lemon sliced
- juice of 1 lemon
- kosher salt and pepper
Instructions
- Wash potatoes well and dry. If potatoes are larger than a half dollar, cut them in half or quarters. Pat chicken dry before seasoning well with kosher salt and pepper on both sides.
- In a skillet over medium heat, add 1 tbsp. butter and 1 tbsp. olive oil. When warm, add in potatoes and toss to coat. Season with salt and pepper and roast covered for 10 minutes, tossing occassionally.
- Remove lid and add 1/4 cup of water to pan to steam potatoes. When water has evaporated, remove potatoes.
- In same pan, add 1 tbsp. butter and 1 tbsp. olive oil. When warm, add in seasoned chicken "pretty side" down and cook for 6-8 minutes undisturbed. Chicken should be golden brown before flipping.
- Flip over chicken and cook for another 6 minutes before adding garlic and potatoes. Squeeze in lemon juice, add fresh thyme and lemon slices onto chicken.
- Cover and cook for another 3-5 minutes or until chicken is cooked through!
- Serve warm with sauce over chicken and potatoes.
