Description
A simple, cozy, and filling one-pan dinner that features juicy chicken and golden potatoes perfectly coated in garlic butter sauce.
Ingredients
Units
Scale
Chicken and Potatoes
- 1.5 pounds boneless skinless chicken thighs or breasts (Choice of chicken thighs or breasts.)
- 1.5 pounds baby potatoes or Yukon gold (Baby potatoes or Yukon gold are preferred for creaminess.)
- 4 tablespoons butter, divided (Use part for cooking and part for flavor at the end.)
- 5 to 7 cloves garlic, minced (Adjust according to garlic preference.)
- 1 to 2 tablespoons olive oil (For cooking.)
- 1 teaspoon paprika (Optional, for color.)
- 1 teaspoon Italian seasoning or dried thyme (For flavor enhancement.)
- 1 tablespoon lemon juice (To brighten the dish.)
- to taste salt and black pepper (Season to preference.)
- fresh herbs parsley or thyme, optional (For garnish.)
Marinade
- 1 tablespoon olive oil (For marinade.)
- 1 tablespoon lemon juice (For marinade.)
- half of the garlic garlic, minced (Use half for marinating the chicken.)
- 1 teaspoon paprika (To add color to the chicken.)
- 1 teaspoon Italian seasoning (For added flavor.)
- to taste salt and black pepper (Season to preference.)
Instructions
Preparation
- In a bowl, mix 1 tablespoon olive oil, 1 tablespoon lemon juice, half the garlic, paprika, Italian seasoning, salt and pepper. Toss the chicken in it and let it marinate for about 10 minutes.
- Parboil the potatoes for 6 to 8 minutes in salted water, then drain and let them dry in a colander for a minute.
- Cut chicken into bite-sized chunks, aiming for 1-inch pieces.
Cooking
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
- Add the parboiled potatoes first. Sprinkle with salt and pepper. Let them cook for about 10 to 12 minutes until browned, stirring occasionally.
- Push the potatoes to the edges of the pan, add more oil if needed, and add the chicken in the center. Sear for 3 to 4 minutes on each side until cooked through.
- Reduce heat to medium. Add the remaining butter and the rest of the minced garlic. Stir for about 30 to 60 seconds until fragrant.
- Toss everything together so the garlic butter coats the chicken and potatoes. Finish with chopped parsley and a squeeze of lemon if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat in a skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: American, Comfort Food
Nutrition
- Calories: 500
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
