You know those nights when everyone’s starving, the kitchen’s already a mess, and you’re staring at the clock wondering how it got so late?

That’s when you need a one-pan meal like this garlic butter chicken and potatoes skillet.

It’s the kind of dinner that feels like you fussed over it, but really, it all comes together in one pan with barely any cleanup.

I’ve made this on hectic weeknights more times than I can count, and it never fails to hit the spot.

What really sets it apart is how everything comes out with that just-right texture, I mean juicy, tender chicken, crispy-edged potatoes with soft middles, and gooey melted mozzarella that pulls it all together in the best way.

Then there’s that garlic Parmesan sauce… buttery, bold, and totally irresistible.

If you’re looking for a weeknight dinner that’s easy, hearty, and totally crowd-pleasing, this is the one you’ll come back to over and over again.

Ingredients for One-Pan Garlic Butter Chicken and Potatoes

This one-pan garlic parmesan chicken and potatoes recipe isn’t just delicious as it’s convenient, family-friendly, and saves you from a mountain of dishes later.

You can prep it fast, cook everything together, and have a comforting, hearty meal on the table without juggling multiple pots and pans.

Plus, it’s got that kid-approved combo of cheesy potatoes and flavorful chicken that makes it a go-to in my house.

For the Chicken and Potatoes:

Large boneless, skinless chicken breasts, cut into halves
Baby potatoes, halved
Olive oil
Salt (adjust to taste)
Black pepper
Paprika
Dried oregano
Dried thyme
Garlic powder

For the Garlic Parmesan Butter Sauce:

Unsalted butter, melted
Garlic cloves, minced
Red pepper flakes (optional, for spice)
Parmesan cheese
Fresh parsley, chopped (for garnish)

Ready to make your kitchen smell amazing?

Let’s get cooking.

How to Make Garlic Butter Chicken and Potatoes

Step 1: Get Oven Going

Go ahead and preheat your oven to 400°F.

While that’s heating up, grab a big ol’ baking sheet and give it a light coat of olive oil or a good spray with non-stick or whatever you have on hand.

Step 2: Season Up the Potatoes

Toss your halved baby potatoes into a large bowl.

Drizzle them with about a tablespoon of olive oil, then sprinkle on some salt, pepper, paprika, oregano, thyme, and garlic powder.

Give it all a good mix so those taters are well coated.

Spread them out on your baking sheet in a nice even layer.

Step 3: Time for the Chicken

In a separate bowl, add your chicken breasts (already sliced in half so they cook quicker). Drizzle with the rest of the olive oil and season with salt, pepper, and a little more paprika. Nestle the chicken right on the baking sheet next to those potatoes.

Step 4: Whip Up the Garlic Butter Sauce

In a small bowl, mix up your melted butter with the minced garlic and a pinch of red pepper flakes if your crew likes a little heat.

Take a brush or spoon and drizzle half of that buttery goodness over both the chicken and the potatoes.

Step 5: Let it Bake

Pop the whole tray in the oven for 20 minutes.

Once the timer goes off, pull it out and give those potatoes a flip.

Drizzle the rest of your garlic butter over everything, then sprinkle the Parmesan cheese all over the top.

Put it back in the oven for another 10–15 minutes, or until the chicken is cooked through (165°F is your goal) and those potatoes are crispy on the edges.

Step 6: Garnish and serve

Let everything rest for a few minutes once it’s out of the oven, just enough time to wrangle the kids to the table.

Sprinkle with chopped parsley if you’ve got it, and serve it up while it’s hot.

Dinner’s done, dishes are easy, and everyone’s full!