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Garlic Butter Chicken and Potatoes

Garlic Butter Chicken and Potatoes

This cozy one-pan garlic butter chicken and potatoes recipe brings crispy chicken thighs and golden baby potatoes together in a rich garlic-herb butter for the perfect skillet dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Oven Finish (Optional) 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4-6 bone-in chicken thighs skin on for extra crispiness
  • 1.5 pounds baby potatoes halved
  • 4 tablespoons unsalted butter
  • 6 cloves garlic minced
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh thyme leaves
  • salt and pepper to taste
  • paprika or chili flakes optional, for heat

Equipment

  • Large Skillet

Method
 

  1. Wash and halve the baby potatoes. Pat dry the chicken thighs for better browning. Mince garlic and prep herbs.
  2. Heat a large skillet over medium-high heat. Add 1 tbsp butter and place chicken thighs skin-side down. Brown for 5–7 minutes until golden.
  3. Push chicken to one side of skillet. Add potatoes and remaining butter. Stir in garlic, rosemary, and thyme until coated well.
  4. Optional: Transfer skillet to a 400°F oven and bake for 10–12 minutes for extra crispiness. Or cover and cook on low until chicken is cooked and potatoes are tender.

Notes

Use fresh garlic for the best flavor. Pair with greens like broccoli or arugula salad. Easily adaptable with chicken breasts if desired.