Description
This Garlic Chicken Potato Skillet is a hearty country-style dish featuring tender diced chicken thighs and crispy golden potatoes cooked with aromatic garlic, fresh herbs, and a blend of spices. Ready in just 30 minutes, this skillet recipe combines savory flavors and satisfying textures for a comforting one-pan meal.
Ingredients
Scale
Potatoes
- 1 pound small gold potatoes, quartered
Garlic Herb Butter
- ¼ cup ghee (or butter)
- 2 tablespoons minced garlic (5-6 medium cloves)
- 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
Chicken and Seasoning
- 1 pound boneless, skinless chicken thighs, diced into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
Optional
- Juice of ½ lemon
- Fresh lemon slices for serving
Instructions
- Parboil or Microwave Potatoes: Parboil the quartered potatoes in boiling salted water for 5 to 10 minutes until they are barely fork-tender. Alternatively, microwave the potatoes in a bowl with water for 5 minutes. Once done, drain the potatoes well.
- Sear the Potatoes: Heat half of the ghee in a large cast-iron skillet over medium-high heat. Place the potatoes cut-side down in the skillet and cook undisturbed for 3 minutes until browned. Stir the potatoes and continue cooking for an additional 4 minutes until they develop a golden crust.
- Season and Cook Potatoes with Garlic and Herbs: Sprinkle the minced garlic, chopped parsley, dried rosemary, dried thyme, salt, and black pepper over the potatoes. Stir gently to coat and cook for 4 more minutes, stirring occasionally to evenly distribute the flavors. Remove the potatoes from the skillet and set aside.
- Cook the Chicken: Add the remaining ghee to the skillet. Add the diced chicken thighs and season with garlic powder, onion powder, paprika, salt, and black pepper. Cook the chicken undisturbed for 4 minutes to brown one side, then stir and cook for another 5 minutes until the chicken is browned and cooked through.
- Combine and Serve: Return the seasoned potatoes to the skillet with the cooked chicken and stir to combine all ingredients. Garnish with additional chopped fresh parsley. Serve immediately with optional lemon wedges and a squeeze of fresh lemon juice for brightness.
Notes
- Parboiling the potatoes before searing ensures they cook thoroughly and achieve a crispy exterior.
- Using ghee gives a rich, nutty flavor but butter can be substituted with slightly less heat tolerance.
- Dried herbs work well here, but fresh rosemary and thyme can be used if preferred—reduce quantity slightly to prevent overpowering.
- Adjust salt and pepper seasoning according to taste preferences.
- If you prefer a bit of heat, a pinch of cayenne pepper or chili flakes can be added when seasoning the chicken.
- This recipe cooks entirely on the stovetop using a cast-iron skillet for the best searing and heat retention.
