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Skillet-Seared Cowboy Chicken Thighs with Garlic Potatoes and Herbed Butter Sauce


  • Author: Sarah White
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Juicy skillet-seared chicken thighs paired with crispy garlic potatoes and a rich herbed butter sauce. A one-pan rustic yet elegant meal.


Ingredients

Scale
  • 6 boneless, skinless chicken thighs
  • 1.5 lbs baby potatoes, halved
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Pat chicken thighs dry and season with smoked paprika, garlic powder, salt, and pepper. Toss potatoes with olive oil, garlic, and a pinch of salt.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken thighs for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
  3. Add potatoes to the same skillet and cook cut-side down for 8–10 minutes, stirring occasionally, until golden and tender.
  4. Reduce heat to medium, melt butter in the skillet, and stir in garlic. Cook for 1 minute until fragrant, then add chicken broth, parsley, and thyme.
  5. Return chicken to the skillet, spoon sauce over chicken and potatoes, and simmer for 2–3 minutes before serving.

Notes

 This dish pairs beautifully with a crisp salad or steamed green beans. Store leftovers in an airtight container for up to 3 days and reheat gently in a skillet with a splash of broth.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American