Description
This Garlic Chicken Potato Skillet is a hearty and flavorful one-pan meal featuring tender chicken thighs and golden potatoes cooked with aromatic garlic, fresh herbs, and spices. The country-style dish comes together quickly, making it perfect for a wholesome weeknight dinner with a fresh squeeze of lemon to brighten the flavors.
Ingredients
Scale
Potatoes
- 1 pound small gold potatoes, quartered
Cooking Fats and Aromatics
- ¼ cup ghee (or butter)
- 2 tablespoons minced garlic (5-6 medium cloves)
- 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Herbs and Spices
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
Protein
- 1 pound boneless, skinless chicken thighs, diced into 1-inch pieces
Optional
- Juice of ½ lemon
- Fresh lemon slices for serving
Instructions
- Parboil or Microwave Potatoes: Begin by parboiling the quartered potatoes in boiling salted water for 5 to 10 minutes until they are barely fork-tender. Alternatively, you can microwave the potatoes submerged in a bowl of water for about 5 minutes. Once done, drain the potatoes well to prepare for searing.
- Sear Potatoes: Heat half of the ghee (about 2 tablespoons) 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 to develop a golden brown crust. Stir the potatoes gently and cook for an additional 4 minutes to brown them evenly on all sides.
- Season and Cook Potatoes: Sprinkle the minced garlic, chopped parsley, dried rosemary, dried thyme, salt, and black pepper over the potatoes in the skillet. Stir to evenly coat the potatoes with the herbs and garlic, cooking for another 4 minutes while stirring occasionally to infuse the flavors.
- Set Potatoes Aside: Remove the cooked potatoes from the skillet and set them aside on a plate while you prepare the chicken.
- Cook Chicken: Add the remaining ghee to the same skillet and let it melt over medium-high heat. Add the diced chicken thighs and season with garlic powder, onion powder, paprika, salt, and black pepper. Let the chicken cook undisturbed for 4 minutes to get a nice sear, then stir and continue cooking for another 5 minutes until the chicken is fully browned and cooked through.
- Combine and Serve: Return the cooked potatoes to the skillet with the chicken. Stir gently to combine everything evenly and warm through. Garnish the dish with additional fresh parsley. Serve warm with a squeeze of fresh lemon juice and lemon slices on the side, if desired, to add a bright citrus note.
Notes
- Parboiling the potatoes ensures they cook through while searing gives a delicious crispy exterior.
- Ghee adds a rich, nutty flavor, but butter can be used as a substitute if preferred.
- Using boneless, skinless chicken thighs keeps the meat tender and juicy.
- Adjust spices and herbs to taste for personal preference.
- Serve with a simple green salad or steamed vegetables for a complete meal.
- For extra crispiness, you can finish the skillet under a broiler for 2 minutes, watching carefully to prevent burning.
