Description
This Garlic Butter Chicken and Potatoes Skillet is a comforting and flavorful one-pan meal featuring tender, juicy chicken thighs and crispy baby potatoes cooked in a rich garlic butter sauce. Perfect for a quick weeknight dinner, it combines savory spices with aromatic garlic and fresh parsley for a delicious, hearty dish.
Ingredients
Scale
Chicken and Potatoes
- 4 boneless, skinless chicken thighs
- 1 lb baby potatoes, quartered
Seasonings and Sauce
- 5 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Chicken: Season the chicken thighs evenly with salt, pepper, paprika, and Italian seasoning. Set aside to allow the flavors to infuse while preparing the rest of the ingredients.
- Cook the Potatoes: Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the quartered baby potatoes and cook for 10-12 minutes, turning occasionally, until the potatoes are golden brown and tender when pierced with a fork. Remove the potatoes from the skillet and set aside.
- Cook the Chicken: In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the seasoned chicken thighs and cook for 6-7 minutes on each side, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C). Remove the chicken and set aside.
- Sauté the Garlic: Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Combine and Finish: Return the cooked potatoes and chicken thighs to the skillet. Toss everything together gently in the garlic butter sauce and cook for an additional 2-3 minutes to meld the flavors and heat through.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve the dish hot straight from the skillet for a delicious, satisfying meal.
Notes
- For extra crispy potatoes, you can parboil them for 5 minutes before sautéing.
- Adjust seasoning to taste, adding more salt or herbs as desired.
- This dish pairs well with a side salad or steamed vegetables for a balanced meal.
- Use skin-on chicken thighs if you prefer a crispier texture; adjust cooking time accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
