Description
This Garlic Butter Chicken and Potatoes Skillet recipe features tender, juicy chicken thighs and golden, crispy baby potatoes all cooked together in a rich garlic butter sauce. Infused with Italian seasoning and paprika, and finished with fresh parsley, this one-pan meal is both comforting and flavorful, perfect for a quick and satisfying dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 2 tablespoons unsalted butter (for cooking chicken)
Potatoes
- 1 lb baby potatoes, quartered
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (for cooking potatoes)
- Salt and pepper, to taste
Sauce & Garnish
- 3 tablespoons unsalted butter (for garlic butter sauce)
- 4 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Chicken: In a bowl, thoroughly season the chicken thighs with salt, pepper, Italian seasoning, and paprika. Set aside to allow the flavors to meld.
- 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, turning 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 2 tablespoons of butter. Add the seasoned chicken thighs and cook for 6-7 minutes on each side until they develop a golden crust and are 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 until fragrant, being careful not to burn the garlic.
- Combine and Finish: Return the cooked potatoes and chicken to the skillet. Toss everything together in the garlic butter and cook for an additional 2-3 minutes to allow the flavors to blend.
- Garnish and Serve: Sprinkle fresh chopped parsley over the dish for a burst of color and freshness. Serve the skillet hot for a delicious and hearty meal.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but adjust cooking time accordingly.
- For extra crispy potatoes, parboil them for 5 minutes before sautéing.
- Add a squeeze of lemon juice before serving to brighten the flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
