Skillet Chicken and Potatoes
Transform your weeknight dinner routine with this irresistible Skillet Chicken and Potatoes recipe, a one-pan wonder that combines golden, crispy chicken thighs with buttery, herb-infused baby potatoes. Perfectly seasoned with garlic, rosemary, thyme, and paprika, this dish is bursting with bold flavors while remaining simple to prepare. A touch of chicken broth and lemon juice adds a savory brightness, while a final swirl of butter ensures every bite is rich and satisfying. Ready in just 50 minutes, this comforting yet elegant meal is ideal for both busy weeknights and cozy family dinners. Don't forget the fresh herb garnish for that restaurant-quality finishing touch!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon butter, unsalted
Instructions
Pat the chicken thighs dry with paper towels. Season both sides evenly with 1 teaspoon of salt, 0.5 teaspoon of paprika, and 0.25 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for 6-8 minutes until the skin is golden and crispy. Flip and cook the other side for another 4-5 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Reduce the heat to medium and add the baby potatoes, cut side down. Cook for 5-7 minutes or until the potatoes are golden brown.
Sprinkle the minced garlic, rosemary, thyme, and a pinch of salt over the potatoes. Stir well to coat the potatoes with the herbs and garlic.
Deglaze the skillet by pouring in the chicken broth and lemon juice. Use a wooden spoon to scrape any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, skin-side up, placing them on top of the potatoes. Reduce the heat to low-medium, cover the skillet with a lid, and simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove the skillet from heat. Stir in 1 tablespoon of butter for added richness. Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with extra fresh herbs if desired.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.3 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 757 mg | 16% | |
*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.
