Sautéed Garlic Butter Chicken with Roasted Baby Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sautéed in a rich garlic butter sauce and paired with crispy roasted baby potatoes for a comforting meal. This general-inspired chicken ready in about 50 minutes pairs unsalted butter, minced garlic cloves, halved baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 2 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh thyme. Spread on a baking sheet in a single layer and roast for 25-30 minutes until golden and crispy.
  2. Step 2: While potatoes roast, pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp unsalted butter in a large skillet over medium-high heat.
  3. Step 3: Add chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken and set aside.
  4. Step 4: Reduce heat to medium, add remaining 2 tbsp butter and 5 minced garlic cloves to the skillet. Sauté for 1-2 minutes until fragrant and golden, stirring constantly to avoid burning.
  5. Step 5: Return chicken to the skillet, spoon garlic butter over the top for 1 minute to coat and heat through. Remove from heat.
  6. Step 6: Plate the chicken alongside the roasted baby potatoes, garnish with 2 tbsp chopped fresh parsley, and serve immediately.

Frequently asked questions

How long does Sautéed Garlic Butter Chicken with Roasted Baby Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Garlic Butter Chicken with Roasted Baby Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Sautéed Garlic Butter Chicken with Roasted Baby Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Garlic Butter Chicken with Roasted Baby Potatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Garlic Butter Chicken with Roasted Baby Potatoes?

General chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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