Garlic Butter Chicken Thighs with Baby Potatoes – This easy one-pan chicken and potatoes recipe is SO simple and SO flavorful with its luscious garlic butter sauce! Chicken and baby potatoes are cooked in one skillet for easy prep and the flavor combination is incredible. With only 25 minutes of total work, this nourishing chicken meal makes weeknight dinners a breeze. Enjoy!
Ingredients list for the Garlic Butter Chicken Thighs with Baby Potatoes
- 3 – 6 skinless, boneless chicken thighs
- 1 1/2 lb (650g) baby yellow potatoes, quartered
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided (or ghee for paleo diet)
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and fresh cracked pepper
- Juice of 1/2 lemon
- 1/4 cup (60ml) chicken stock
- 1 tablespoon hot sauce (we used Sriracha)
- Crushed red chili pepper flakes, optional
- 1/2 cup fresh chopped parsley
Directions
1. To make the garlic butter chicken thighs and baby potatoes: In a small bowl, combine onion powder, paprika, Italian seasoning, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare potatoes.
2. Boil baby potatoes in a large pot of salted water for 5 minutes. Drain and set aside. This step is optional but ensures even and faster cooking in the skillet.
3. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add pre-cooked potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer the sauteed potatoes to a plate and set aside. Clean the skillet is there are too many brown bits from the potatoes.
4. In the same skillet, melt 2 tablespoons butter over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
5. In the same skillet, melt the remaining tablespoon butter. Add lemon juice, chopped parsley, garlic, hot sauce, red crushed chili pepper flakes. Add chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
6. Add cooked chicken thighs and potatoes back to the pan and reheat quickly, coating with the sauce. Adjust seasoning with pepper and serve the garlic butter chicken thighs and baby potatoes immediately, garnished with more crushed chili pepper and fresh parsley if you like. Enjoy!
