Description
A flavorful one-pan Garlic Butter Chicken and Potatoes Skillet recipe featuring tender chicken thighs cooked to golden perfection alongside crispy, buttery baby potatoes infused with garlic, herbs, and a touch of fresh lemon for brightness. Perfect for a comforting and easy meal packed with savory goodness.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken thighs
- Salt and pepper to taste
- 1 teaspoon dried thyme or a few sprigs of fresh thyme
- 1 teaspoon dried rosemary or a few sprigs of fresh rosemary
Potatoes and Butter
- 1 pound baby potatoes, halved or quartered if large
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 cloves garlic, minced
Garnish and Serving
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
Instructions
- Season the Chicken: Season the chicken thighs on both sides evenly with salt, pepper, thyme, and rosemary, preparing them to infuse flavors during cooking.
- Heat the Oil: Place a large skillet over medium-high heat and add 1 tablespoon of olive oil, allowing it to heat until shimmering but not smoking.
- Cook the Chicken: Add the seasoned chicken thighs to the hot skillet and cook for 5-7 minutes on each side until they develop a deep golden crust and are fully cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté Garlic in Butter: In the same skillet, add the 3 tablespoons of unsalted butter and let it melt. Once melted, add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant but not browned.
- Cook the Potatoes: Add the halved baby potatoes to the skillet and season with salt and pepper. Cook for 10-15 minutes, stirring occasionally to ensure even browning, until the potatoes are tender inside and golden crisp on the outside.
- Combine and Simmer: Return the cooked chicken thighs to the skillet with the potatoes. Squeeze fresh lemon juice over the entire dish and let it simmer for another 5 minutes so the flavors meld together beautifully.
- Garnish and Serve: Sprinkle fresh chopped parsley over the skillet and serve the dish hot, accompanied by extra lemon wedges to add brightness as desired.
Notes
- Use boneless, skinless chicken thighs for juiciness and even cooking.
- If using fresh herbs, tie them together for easy removal or finely chop before seasoning the chicken.
- Adjust seasoning salt and pepper to taste before serving.
- Make sure to not overcrowd the skillet when cooking potatoes to ensure crispiness.
- Substitute baby potatoes with fingerlings or new potatoes as preferred.
- For a richer flavor, add a splash of chicken broth or white wine when simmering the chicken and potatoes together.
