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Garlic Butter Chicken Thighs and Baby Potatoes Skillet

Garlic Butter Chicken Thighs and Baby Potatoes Skillet

Tender garlic butter chicken thighs and browned baby potatoes cook together in a savory skillet sauce for an easy one-pan dinner. Lemon and fresh parsley add a bright, fresh finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Potatoes
  • 1 1/2 pounds Boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound Baby potatoes, quartered
Cooking Fat
  • 1 tablespoon Olive oil
  • 3 tablespoons Unsalted butter, divided
Seasoning and Sauce
  • 5 cloves Garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Salt, plus more as needed
  • 1/4 teaspoon Freshly ground black pepper
  • 1/2 cup Chicken broth
Finishing Ingredients
  • 1 tablespoon Fresh parsley, chopped
  • 1/2 lemon Fresh lemon juice

Method
 

Step-by-Step
  1. Pat the chicken dry, then season it with Italian seasoning, paprika, salt, and black pepper.
  2. Heat olive oil in a large, heavy skillet over medium-high heat. Add the chicken and sear until browned and cooked through, about 5–6 minutes per side for larger pieces, or until the thickest piece reaches 165°F (74°C). Transfer the chicken to a plate.
  3. Reduce the heat to medium. Add 2 tablespoons butter and the quartered baby potatoes, then cook for about 8–10 minutes, turning occasionally until browned.
  4. Add the minced garlic and cook for about 1 minute, just until fragrant.
  5. Pour in the chicken broth and scrape up the browned bits from the skillet. Cover and simmer for 8–10 minutes, or until the potatoes are fork-tender.
  6. Return the chicken to the skillet. Add the remaining 1 tablespoon butter and toss everything together, cooking for another 2–3 minutes to reheat and coat the chicken.
  7. Finish with lemon juice and chopped parsley. Taste and adjust salt and pepper before serving.

Notes

Cut the potatoes into similarly sized quarters for even cooking. If the skillet is crowded, sear the chicken in batches for better browning. Very large baby potatoes may need extra simmering time. Refrigerate leftovers promptly and reheat gently until hot.