When it comes to comfort food, nothing beats the combination of golden, crispy chicken and perfectly seasoned potatoes. This Crispy Garlic Butter Chicken Skillet with Golden Herb Roasted Potatoes is the ultimate one-pan meal that’s easy to make, bursting with flavor, and perfect for any night of the week.
The chicken is pan-seared to perfection, then bathed in a fragrant garlic butter sauce infused with fresh thyme and zesty lemon. Paired with tender, crispy roasted potatoes seasoned with rosemary and garlic, this dish feels both indulgent and wholesome.
If you’re ready to elevate your dinner game without spending hours in the kitchen, this recipe is for you. Don’t forget to hit that follow button for more recipes like this, and a big thank you to ChefManiac for the inspiration!
Why You’ll Love This Recipe
This dish has everything you want in a dinner: juicy, flavorful chicken; crispy, golden potatoes; and a fragrant garlic butter sauce that ties it all together. It’s quick enough for a weeknight meal but fancy enough to serve to guests. Plus, it’s a one-pan wonder, which means fewer dishes to clean—a win for everyone!
The best part? The garlic butter sauce is loaded with fresh herbs and a hint of lemon, adding a bright and aromatic touch that perfectly complements the crispy, savory potatoes.
The Beauty of Garlic Butter
Garlic butter is a classic for a reason—it’s simple, versatile, and absolutely delicious. In this recipe, it’s combined with fresh thyme and lemon zest to create a rich and fragrant sauce that takes the chicken to the next level. The buttery goodness coats every bite, ensuring the chicken stays tender and flavorful.
How to Make Crispy Garlic Butter Chicken Skillet with Golden Herb Roasted Potatoes
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts 🐔
- 4 tablespoons butter 🧈
- 4 cloves garlic, minced 🧄
- 1 tablespoon fresh thyme, chopped 🌿
- 1 teaspoon lemon zest 🍋
- Salt and pepper to taste 🧂
- 1 tablespoon olive oil 🫒
For the Roasted Potatoes:
- 4 large russet potatoes, cubed 🥔
- 2 tablespoons olive oil 🫒
- 1 teaspoon garlic powder 🧄
- 1 teaspoon dried rosemary 🌿
- Salt and pepper to taste 🧂
- 1 tablespoon fresh parsley, chopped 🌿
Step-by-Step Instructions:
- Roast the Potatoes:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed potatoes with olive oil, garlic powder, dried rosemary, salt, and pepper.
- Spread the potatoes out on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, flipping halfway through, until they’re golden brown and crispy.
- Cook the Chicken:
- While the potatoes are roasting, heat the olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt and pepper. Add them to the skillet and cook for 5-6 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
- Make the Garlic Butter Sauce:
- In the same skillet, reduce the heat to medium and melt the butter.
- Add the minced garlic, fresh thyme, and lemon zest. Stir for about 1 minute, until the garlic is fragrant and the sauce is infused with flavor.
- Finish the Chicken:
- Return the chicken breasts to the skillet. Spoon the garlic butter sauce over the chicken and let it cook for an additional 2-3 minutes, allowing the flavors to soak in.
- Serve:
- Plate the chicken alongside the golden roasted potatoes. Sprinkle fresh parsley over the potatoes for a pop of color and added freshness.
- Enjoy:
- Serve this comforting dish warm, and get ready to enjoy a restaurant-quality meal in the comfort of your home!
Tips and Variations
- Chicken Options: You can also use chicken thighs for a juicier alternative. Adjust the cooking time as needed to ensure they’re fully cooked.
- Herb Substitutions: If you don’t have fresh thyme, use fresh rosemary, sage, or parsley for a similar flavor profile.
- Potato Swap: Try using Yukon Gold or baby potatoes for a creamier texture. Sweet potatoes also work well for a slightly sweeter twist.
- Add Veggies: Toss some asparagus, green beans, or broccoli onto the baking sheet with the potatoes for a complete one-pan meal.
- Make It Spicy: Add a pinch of red pepper flakes to the garlic butter sauce for a subtle kick of heat.
Perfect Pairings
This Crispy Garlic Butter Chicken Skillet with Golden Herb Roasted Potatoes is a meal on its own, but you can elevate it even further with the right sides and accompaniments:
- Simple Salad: A fresh arugula or mixed green salad with a lemon vinaigrette pairs beautifully with the rich garlic butter sauce.
- Crusty Bread: Serve with a slice of warm, crusty bread to soak up every bit of that buttery sauce.
- Roasted Veggies: Add some roasted carrots or Brussels sprouts for extra veggies on the side.
- Wine Pairing: A crisp white wine, like Sauvignon Blanc or Chardonnay, complements the buttery and herbaceous flavors of the dish.
Final Thoughts
This Crispy Garlic Butter Chicken Skillet with Golden Herb Roasted Potatoes is everything you want in a cozy, flavorful meal. It’s quick to make, packed with comforting flavors, and sure to become a favorite in your dinner rotation. Whether you’re cooking for your family or hosting friends, this recipe is guaranteed to impress!
If you try this recipe, I’d love to hear how it turned out. Did you add your own twist? Let me know in the comments below! Don’t forget to share this recipe with your friends and follow me for more mouthwatering ideas.
Crispy Garlic Butter Chicken Skillet with Golden Herb Potatoes – A One-Pan Dinner to Savor
Ingredients
- 1 tablespoon fresh thyme
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 tablespoon fresh parsley
- 4 chicken thighs, bone-in and skin-on
- 1 pound baby potatoes, halved
- 4 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Preheat your skillet over medium heat and add olive oil.
- Season the chicken thighs with salt, pepper, garlic powder, thyme, and rosemary.
- Add the chicken thighs to the skillet, skin-side down, and cook until crispy, about 7-10 minutes.
- Flip the chicken thighs and add butter to the skillet, allowing it to melt and baste the chicken.
- Add the halved baby potatoes to the skillet around the chicken.
- Sprinkle lemon zest and parsley over the potatoes and chicken.
- Cover the skillet and let it cook for an additional 15-20 minutes, until the chicken is cooked through and potatoes are tender.
- Serve hot, garnishing with more fresh parsley if desired.
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