Description
A flavorful and comforting one-pan meal featuring tender garlic butter chicken thighs and golden baby potatoes cooked together in a skillet, perfect for a quick and satisfying dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter (divided usage)
- 4 cloves garlic, minced
Potatoes
- 1 lb baby potatoes, quartered
- 2 tablespoons unsalted butter
Garnish
- Fresh parsley, chopped
Instructions
- Season the chicken: In a bowl, season the chicken thighs with salt, pepper, paprika, and Italian seasoning. Set aside to let the flavors infuse.
- Cook the potatoes: Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the quartered baby potatoes and cook for 10-12 minutes, stirring occasionally, until they are golden brown and tender. Remove the potatoes from the skillet and set aside.
- Cook the chicken: In the same skillet, melt the remaining 1 tablespoon butter. Place the seasoned chicken thighs in the skillet and cook for 6-7 minutes on each side, or until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté the garlic: Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring frequently, until aromatic but not burned.
- Combine and simmer: Return the cooked potatoes and chicken thighs back to the skillet. Toss everything in the garlic butter sauce, cooking together for 2-3 minutes to blend the flavors thoroughly.
- Garnish and serve: Sprinkle freshly chopped parsley over the dish for a burst of color and freshness. Serve hot and enjoy your savory garlic butter chicken and potatoes skillet.
Notes
- For a crispier skin, pat chicken dry before seasoning.
- You can substitute baby potatoes with fingerling or Yukon gold potatoes.
- Adjust garlic quantity according to personal preference.
- This dish pairs well with a fresh green salad or steamed vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
