Description
A delicious and comforting Garlic Butter Chicken and Potatoes Skillet featuring tender boneless chicken thighs cooked to golden perfection alongside crispy, buttery baby potatoes infused with garlic and herbs. This one-pan meal is easy to prepare and full of rich flavor, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken thighs
Vegetables
- 1 pound baby potatoes, halved or quartered if large
Fats and Oils
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
Herbs and Spices
- 6 cloves garlic, minced
- 1 teaspoon dried thyme or a few sprigs of fresh thyme
- 1 teaspoon dried rosemary or a few sprigs of fresh rosemary
- Salt and pepper to taste
Garnish and Serving
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
Instructions
- Season the chicken: Season the chicken thighs on both sides with salt, pepper, thyme, and rosemary, ensuring even coating of the herbs and seasoning for maximum flavor.
- Heat the skillet: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat to prepare for searing the chicken.
- Cook chicken thighs: Add the chicken thighs to the hot skillet and cook for about 5-7 minutes on each side or until deeply golden and cooked through. Once cooked, remove the chicken from the skillet and set aside to rest.
- Sauté garlic: In the same skillet, add the butter and allow it to melt completely. Then add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook potatoes: Add the halved potatoes to the skillet and season them with salt and pepper. Cook for 10-15 minutes, stirring occasionally, until the potatoes are tender on the inside and golden brown on the outside.
- Combine chicken and potatoes: Return the cooked chicken thighs to the skillet with the potatoes. Squeeze fresh lemon juice over the top, then let everything simmer together for another 5 minutes, allowing the flavors to meld beautifully.
- Garnish and serve: Sprinkle the chopped fresh parsley over the dish before serving. Serve hot, accompanied by additional lemon wedges on the side for extra brightness.
Notes
- You can swap baby potatoes with fingerlings or small red potatoes for a different texture.
- If fresh herbs are used instead of dried, use about 1 tablespoon of chopped fresh herbs per teaspoon of dried.
- To speed up cooking, parboil potatoes for 5 minutes before adding them to the skillet.
- Chicken breasts can be substituted but adjust cooking time accordingly.
- Make sure not to overcrowd the skillet to get a nice golden crust on chicken and potatoes.
