Description
This Garlic Chicken Potato Skillet is a comforting one-pan dish featuring tender boneless chicken thighs and golden potatoes, infused with garlic, fresh herbs, and warm spices. Perfect for a quick and flavorful weeknight dinner, it combines simple ingredients with straightforward cooking to deliver a hearty meal with a country-style flair.
Ingredients
Scale
Potatoes
- 1 pound small gold potatoes, quartered
Seasonings and Herbs
- 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
- 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
Fat & Oil
- ¼ cup ghee (or butter)
Optional
- Juice of ½ lemon
- Fresh lemon slices for serving
Instructions
- Parboil Potatoes: Parboil the quartered potatoes in boiling salted water for 5-10 minutes or microwave them in a bowl with water for 5 minutes, until they are barely fork-tender. Drain well to remove excess moisture.
- Brown 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 another 4 minutes to get an even golden color.
- Add Garlic and Herbs to Potatoes: Sprinkle the minced garlic, chopped parsley, dried rosemary, dried thyme, salt, and black pepper over the potatoes. Stir well to coat the potatoes evenly and cook for an additional 4 minutes, stirring occasionally. Then remove the potatoes from the skillet and set aside.
- Cook Chicken: Add the remaining ghee to the skillet. Add the diced chicken thighs and season with garlic powder, onion powder, paprika, salt, and pepper. Cook the chicken undisturbed for 4 minutes to allow browning, then stir and cook for another 5 minutes until the chicken pieces are browned and cooked through.
- Combine and Serve: Return the cooked potatoes to the skillet with the chicken and stir to combine all ingredients. Garnish with additional fresh parsley. Serve immediately with optional lemon wedges and a squeeze of fresh lemon juice to brighten the flavors.
Notes
- Parboiling potatoes before pan-frying ensures they cook evenly and develop a nice golden crust.
- Using ghee adds a rich, buttery flavor, but butter can be substituted if preferred.
- For extra brightness, add fresh lemon juice just before serving.
- Chicken thighs are preferred for their juiciness and flavor, but chicken breasts can be used with slightly adjusted cooking times.
- This recipe works best in a cast iron or heavy-bottomed skillet for even heat distribution.
