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Garlic Butter Chicken and Potatoes

A quick and comforting 30-minute meal featuring tender chicken thighs and crispy baby potatoes in a creamy garlic butter sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken thighs Flavorful and juicy.
  • 1 pound baby potatoes, halved Perfectly cooked with a crispy exterior.
  • ΒΌ cup unsalted butter Rich and creamy base for the sauce.
  • 4 cloves garlic, minced Adds aromatic flavor.
Seasonings
  • 1 teaspoon dried thyme Earthy notes complement the chicken.
  • 1 teaspoon dried rosemary Enhances the savory profile.
  • to taste Salt and pepper Essential for bringing out flavors.
  • Chopped parsley for garnish Adds freshness.

Method
 

Preparation
  1. Start by halving the baby potatoes and mincing the garlic.
Cooking Chicken
  1. In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet.
  2. Cook for about 6-7 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
Cooking Potatoes
  1. In the same skillet, add the halved baby potatoes. Cover and cook for about 10 minutes until tender.
  2. Uncover and let them crisp up for an extra 5 minutes.
Making Garlic Butter
  1. Add the remaining butter, minced garlic, thyme, and rosemary to the skillet. Stir until the garlic is fragrant.
Combining
  1. Return the chicken to the skillet and coat everything with the garlic butter sauce. Cook for another minute to heat through.
Serving
  1. Sprinkle with chopped parsley before serving. Enjoy!

Notes

Don't overcrowd the skillet for a nice sear. Use fresh herbs for best flavor and let the chicken rest before slicing to keep it juicy.