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Garlic Butter Chicken and Potatoes

A simple, comforting one-pan meal featuring juicy chicken breasts and tender roasted baby potatoes in a rich garlic butter sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 4 servings
Calories 580 kcal

Ingredients
  

Main Ingredients

  • 4 pieces chicken breasts Boneless and skinless.
  • 4 tablespoons garlic, minced Fresh minced garlic gives the best flavor.
  • 1/2 cup butter For a lighter version, swap half for olive oil.
  • 1 pound baby potatoes, halved Substitutes: Yukon Golds or red potatoes.
  • to taste Salt Consider low-sodium butter to reduce salt.
  • to taste Pepper
  • 1/4 cup fresh parsley, chopped Optional for garnish.

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C). Halve the baby potatoes and pat the chicken dry with paper towels. Season both sides of the chicken breasts with salt and pepper.

Cooking Garlic

  • In a large skillet, melt 1/2 cup butter over medium heat. Add minced garlic and sauté until fragrant, about 30–45 seconds.

Browning Chicken

  • Add the seasoned chicken breasts to the skillet and cook until browned on both sides, making sure the chicken is not cooked through yet.

Preparing for Baking

  • In a baking dish, layer the halved baby potatoes, drizzle some garlic butter over them, and place the browned chicken on top. Pour remaining garlic butter over everything.

Baking

  • Bake in the oven for about 25–30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and potatoes are tender.

Finishing Up

  • Remove from oven and let rest for 5 minutes. Garnish with parsley if desired, then serve hot.

Notes

For a brighter flavor, add lemon juice or herbs to the butter. Store leftovers in an airtight container for 3–4 days.
Keyword comfort food, Easy Recipe, Garlic Butter Chicken, one-pan meal, quick dinner