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
- 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.
- 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.
- Add potatoes to the same skillet and cook cut-side down for 8–10 minutes, stirring occasionally, until golden and tender.
- 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.
- 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