Description
Garlic butter chicken and potatoes skillet cooks juicy chicken thighs and crispy potatoes together in one pan. Savory, buttery flavor makes weeknight dinner feel special.
Ingredients
Scale
Main Ingredients:
- 4 chicken thighs
- 2 cups baby potatoes
Seasonings:
- 1 teaspoon paprika
- Salt and pepper to taste
Supporting Ingredients:
- 4 tablespoons butter
- 4 cloves garlic
- Fresh parsley
Instructions
- Warm your cast-iron skillet over medium heat at 350°F, ensuring an even heating surface for perfect cooking.
- Melt 4 tablespoons of butter completely, allowing it to coat the entire pan’s bottom smoothly.
- Thoroughly coat your 4 chicken thighs with 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper, massaging the seasonings into the meat.
- Carefully place seasoned chicken thighs into the bubbling butter, cooking for 6 minutes until a golden-brown crust develops on the first side.
- Flip chicken thighs and cook the opposite side for another 5-7 minutes, watching for an equally rich caramelized exterior.
- Transfer chicken to a separate plate, keeping the flavorful pan drippings intact.
- Spread 2 cups halved baby potatoes directly into the same skillet, ensuring each potato touches the butter-coated surface.
- Roast potatoes for 10-12 minutes, turning occasionally to achieve a crispy, golden exterior and tender interior.
- Sprinkle 4 minced garlic cloves across potatoes, stirring for 60-90 seconds to release their aromatic essence.
- Nestle chicken thighs back into the skillet among the potatoes, reducing heat to low.
- Cover and simmer for 9-11 minutes, allowing flavors to meld and chicken to reach a safe internal temperature of 165°F.
- Scatter fresh chopped parsley across the dish just before serving for a bright, fresh finish.
Notes
- Opt for bone-in chicken thighs for maximum flavor and juiciness, as they stay more tender during cooking.
- Use a cast-iron skillet if available, which helps create an even golden-brown crust on the chicken and potatoes.
- Cut potatoes into uniform bite-sized pieces to ensure they cook evenly and crisp up nicely in the buttery pan.
- For a low-carb version, swap potatoes with cauliflower or turnips and reduce cooking time to prevent overcooking the vegetables.
- Prep Time: 5 minutes
- Cook Time: 33-35 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 3 to 4
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg