Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Garlic Butter Chicken and Potatoes Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Skillet
  • Cuisine: American
  • Diet: Gluten Free

Description

Here’s a delicious and easy-to-prepare recipe for Garlic Butter Chicken and Potatoes Skillet. This one-pan meal combines tender chicken pieces and golden potatoes in a flavorful garlic butter sauce, perfect for a weeknight dinner.

Ingredients

Units Scale
  • 1.5 pounds (about 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1.5 pounds (about 680g) baby gold potatoes, quartered
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Potatoes:
    • Place the quartered baby gold potatoes in a microwave-safe bowl with about 1/4 cup of water. Microwave on high for 5-6 minutes until just fork-tender. Drain and set aside.
  2. Cook the Potatoes:
    • Heat a large heavy skillet over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil. Once the butter is melted and the oil is hot, add the pre-cooked potatoes. Season with salt and pepper. Cook for about 6-8 minutes, stirring occasionally, until the potatoes are golden brown and crispy. During the last minute of cooking, add the minced garlic, rosemary, thyme, and parsley. Stir to combine. Remove the potatoes and herbs from the skillet and set aside.
  3. Cook the Chicken:
    • In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Season the chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika. Add the chicken to the skillet in a single layer. Cook over medium-high heat without stirring for about 3 minutes to allow a golden crust to form. Then, stir and continue to cook for another 4-5 minutes until the chicken is cooked through and golden brown on all sides.
  4. Combine and Serve:
    • Add the cooked potatoes and herbs back into the skillet with the chicken. Toss everything together to ensure even coating with the garlic butter. Cook for an additional 2-3 minutes to heat through and meld the flavors. Garnish with additional fresh parsley before serving.

Notes

  • Chicken Options: Boneless, skinless chicken thighs are recommended for their flavor and juiciness, but chicken breasts can also be used. Adjust cooking times accordingly to prevent drying out.
  • Potato Alternatives: If baby gold potatoes are unavailable, Yukon Gold or red potatoes cut into uniform 1-inch pieces can be substituted.
  • Herb Variations: Fresh herbs like rosemary and thyme add great flavor, but dried herbs can be used if fresh are not available. Adjust quantities to taste.
  • Additional Vegetables: Feel free to add vegetables like green beans or bell peppers during the last few minutes of cooking for added nutrition and color.

Find it online: https://newsvks.com/garlic-butter-chicken-and-potatoes-skillet/