Garlic Butter Chicken and Potatoes Skillet
This Garlic Butter Chicken and Potatoes Skillet is a comforting, flavorful one-pan meal featuring juicy chicken thighs and crispy golden potatoes smothered in a rich garlic butter sauce. Perfect for an easy weeknight dinner or a special weekend treat.
Equipment
- Large Skillet
- Lid
- Paper Towels
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes halved or quartered
- 4 tablespoons unsalted butter
- 5 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme or fresh thyme leaves or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- fresh parsley chopped (for garnish)
- 0.5 cup low-sodium chicken broth
- lemon wedges optional, for serving
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, paprika, thyme, and oregano. Wash and halve or quarter the baby potatoes.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6-8 minutes without moving to create a crispy golden crust. Flip and cook for another 4 minutes. Remove chicken and set aside.
- In the same skillet, add the potatoes cut side down. Cook undisturbed for about 5 minutes to develop a golden crust. Stir and cook another 5 minutes until tender when pierced with a fork.
- Reduce heat to medium. Push potatoes to one side of the skillet and add butter and minced garlic to the cleared space. Stir frequently for 1-2 minutes until garlic is fragrant and butter melted, being careful not to burn the garlic.
- Return chicken thighs to the skillet, nestling them with the potatoes. Pour in chicken broth to deglaze the pan. Cover with lid and simmer for about 15 minutes until chicken is cooked through (165°F/74°C) and potatoes are tender.
- Remove lid and let sauce thicken slightly, cooking uncovered for 2-3 minutes if needed. Sprinkle fresh parsley over the dish and add lemon wedges on the side. Serve hot and enjoy.
Notes
For extra crispy skin, make sure the chicken is completely dry before cooking. Use baby potatoes or fingerlings for better texture. Don't rush browning the chicken. Substitute chicken broth with salted water if needed. Adjust garlic to taste. Let chicken rest after cooking. Boneless thighs or breasts can be used with adjusted cooking times.
Variations include adding vegetables during simmering, adding red pepper flakes or smoked paprika for heat, swapping herbs, adding cheese, making the sauce creamy, or using chicken breast for leaner meat.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.