Garlic Butter Chicken and Potato Skillet
A comforting and quick one-pan meal featuring golden-browned chicken, garlicky baby potatoes, finished with a glossy butter sauce and fresh parsley.
Ingredients
Main Ingredients
- 4 pieces chicken thighs or breasts (boneless, skin-on or skinless) Thighs give more flavor and stay juicier; breasts cook faster.
- 3 cups baby potatoes, halved Small Yukon Golds or red potatoes work best.
- 4 tablespoons unsalted butter Use salted butter and reduce added salt if preferred.
- 4 cloves garlic, minced Can substitute with 1½ teaspoons garlic paste.
- 1 teaspoon dried thyme 1 tablespoon chopped fresh thyme can be used instead.
- 1 teaspoon paprika Smoked paprika adds depth to the flavor.
- to taste salt and black pepper
- to taste fresh parsley, chopped For garnish.
Instructions
Preparation
- Pat the chicken dry with paper towels. Season generously with salt, pepper, thyme, and paprika.
Cooking Chicken
- Heat a large skillet over medium heat and melt 2 tablespoons of butter.
- Add the chicken and sear until deeply browned, about 6–7 minutes per side, confirming doneness with an instant-read thermometer: 165°F (74°C) in the thickest part.
- Transfer cooked chicken to a plate and tent loosely with foil.
Cooking Potatoes
- In the same skillet, add the remaining 2 tablespoons of butter and the halved potatoes cut-side down.
- After the potatoes have started to soften, add minced garlic to avoid burning. Sauté until potatoes are tender, about 10 minutes. If they brown too quickly or the pan gets dry, add 2–3 tablespoons of water or low-sodium chicken broth.
Final Steps
- Return the chicken to the skillet, nestling it among the potatoes. Cook an additional 2–3 minutes to allow flavors to meld.
- Remove from heat and garnish with chopped parsley. Serve immediately.
Notes
To make a buttery sauce, tilt the pan and spoon the pan juices over the chicken before plating. Serve straight from the skillet for a rustic presentation.