30 Minute Garlic Chicken with Potatoes
Elevate your weeknight dinner game with this irresistible 30-Minute Garlic Chicken with Potatoes! This one-pan wonder combines tender, golden-brown chicken thighs and perfectly roasted potatoes, all bathed in a luscious garlic-infused butter sauce with a zing of fresh lemon. Seasoned with paprika, black pepper, and parsley, this recipe delivers bold, comforting flavors in just half an hour. The use of fresh garlic cloves, both minced and whole, brings layers of aromatic depth, while the quick simmer in chicken stock ensures melt-in-your-mouth results. With minimal prep and cleanup, this quick and easy recipe is ideal for busy families or anyone craving a hearty meal with rustic charm. Perfect for pairing with a crisp side salad or steamed veggies, this dish is your new go-to solution for satisfying, flavorful dinners in a flash!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 4 small (about 1 lb) yellow potatoes
- 6 large garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cups chicken stock
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
Instructions
Wash and quarter the potatoes, keeping the skins on for extra texture. Mince 2 garlic cloves and peel the remaining whole.
Season the chicken thighs on both sides with salt, pepper, and paprika.
In a large, heavy skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the chicken thighs for 3–4 minutes per side, until golden brown. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Stir in the quartered potatoes and season with a pinch of salt and pepper. Cook for 6–7 minutes, stirring occasionally, until lightly browned.
Add the minced garlic and whole garlic cloves to the potatoes and cook for 1 minute, stirring frequently to prevent burning.
Return the seared chicken thighs to the skillet, nestling them among the potatoes and garlic.
Pour in the chicken stock and lemon juice. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 8–10 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the potatoes are fork-tender.
Once cooked, stir in the remaining tablespoon of butter to create a silky sauce. Sprinkle the dish with freshly chopped parsley for garnish.
Serve warm and enjoy your 30 Minute Garlic Chicken with Potatoes!
Nutrition Facts
Calories |
2907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 381.6 g | 139% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 17.8 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 325 mg | 25% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 8112 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
