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If you’re searching for a comforting and delicious meal that can be prepared quickly on a busy weeknight, look no further than the Garlic Butter Chicken and Potatoes Skillet. This delightful dish not only satisfies your taste buds with its rich, savory flavors but also offers the convenience of a one-pan meal, making it an ideal choice for those with hectic schedules. The combination of tender chicken thighs, golden baby potatoes, and aromatic garlic bathed in creamy butter creates a symphony of flavors that will have everyone at the table asking for seconds.

Garlic Butter Chicken and Potatoes Skillet

Indulge in this delicious Garlic Butter Chicken and Potatoes Skillet that's perfect for a cozy dinner! With juicy chicken thighs, tender baby potatoes, and a rich garlic butter sauce, this dish is packed with flavor. It comes together in just 35 minutes, making it ideal for busy weeknights. Don't forget to serve it with fresh lemon wedges for a zesty twist. Your family will love this simple, hearty meal! Give it a try tonight!
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Ingredients
  

1.5 lbs chicken thighs (boneless and skinless)

1 lb baby potatoes, halved

4 tablespoons unsalted butter

6 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

¼ cup chicken broth

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Potatoes: In a large skillet, add the halved baby potatoes and cover them with water. Bring to a boil and cook for about 10 minutes until just tender. Drain and set aside.

    Season the Chicken: While the potatoes are boiling, season the chicken thighs with paprika, dried thyme, dried oregano, salt, and pepper.

      Brown the Chicken: In the same skillet, melt 2 tablespoons of butter over medium-high heat. Once melted, add the chicken thighs and cook for about 5-7 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

        Sauté the Garlic: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1-2 minutes until the garlic becomes fragrant but not browned.

          Combine Potatoes and Chicken: Add the drained baby potatoes to the skillet, stirring to coat them in the garlic butter. Cook for an additional 3-4 minutes until the potatoes start to crispy slightly.

            Add Chicken & Broth: Return the chicken thighs to the skillet, pour in the chicken broth, and stir well to combine. Reduce the heat to low and let everything simmer for another 5 minutes, allowing the flavors to meld.

              Garnish & Serve: Remove the skillet from heat, sprinkle with freshly chopped parsley, and serve with lemon wedges on the side for a zesty finish.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4