Description
A bold and buttery garlic butter chicken and potatoes skillet featuring tender chicken thighs and golden baby potatoes cooked together in a garlic-infused butter sauce. This easy, one-pan American main course is perfect for a flavorful and comforting weeknight dinner.
Ingredients
Scale
Chicken and Potatoes
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 lb baby potatoes, halved
For Cooking
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
Garnish
- 2 tablespoons chopped fresh parsley
- Optional: lemon wedges for serving
Instructions
- Cook the Potatoes: In a large skillet over medium heat, melt 1 tablespoon butter with the olive oil. Add the halved baby potatoes, season with salt and pepper, and cook for 12–15 minutes, stirring occasionally, until golden and fork-tender. Transfer potatoes to a plate and set aside.
- Cook the Chicken: In the same skillet, add another tablespoon of butter and the chicken pieces. Season with salt, pepper, paprika, and Italian seasoning. Cook for 6–8 minutes, or until chicken is browned and cooked through. Add garlic and cook for 1 minute more, stirring frequently.
- Combine and Finish: Return the potatoes to the skillet and add the remaining tablespoon of butter. Toss everything together and cook for 2–3 minutes more until heated through and coated in the garlic butter.
- Serve: Remove from heat, sprinkle with fresh parsley, and serve warm with optional lemon wedges for a bright finish.
Notes
- You can swap in sweet potatoes or add veggies like green beans or spinach for variation.
- For extra flavor, deglaze the pan with a splash of chicken broth or white wine after cooking the chicken.
