Garlic Butter Chicken And Potatoes Skillet
A flavorful one-pan meal featuring tender chicken and crispy potatoes infused with garlic and herbs, perfect for a comforting dinner.
Ingredients
Protein
- 2 pounds boneless, skinless chicken breasts or thighs (cut into 1 to 1.5-inch pieces)
- 1.5 pounds small to medium-sized Yukon Gold or red potatoes (scrubbed clean and cut into 1-inch cubes or wedges)
Aromatics & Herbs
- 8 cloves garlic (minced)
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon fresh thyme leaves (roughly chopped)
Dairy & Liquids
- 6 tablespoons unsalted butter (divided)
- 2 tablespoons olive oil
- 1/2 cup chicken broth
Seasonings & Garnishes
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano (optional)
- Salt to taste salt
- Black pepper to taste freshly ground black pepper
Lemon
- 1 whole lemon (half for juice, half for wedges)
Instructions
- Cut chicken and potatoes, season with spices, and preheat oven to 400°F (200°C).
- Heat skillet with butter and oil; sear chicken until golden, then set aside.
- Sauté potatoes in the same skillet until golden, then push aside.
- Add garlic, herbs, and broth; deglaze and coat potatoes.
- Nestle chicken back, squeeze lemon juice, and roast in oven for 15-20 minutes.
- Rest, garnish with parsley, and serve with lemon wedges.
Notes
Use fresh herbs for best flavor and adjust seasoning to taste.