Description
This Garlic Chicken Potato Skillet is a comforting and flavorful one-pan meal featuring tender boneless chicken thighs and golden small potatoes cooked with aromatic garlic, fresh herbs, and warm spices. Perfect for a wholesome country-style dinner, this recipe delivers a crispy sear on the potatoes and juicy, well-seasoned chicken, all finished with a fresh parsley garnish and optional lemon for brightness.
Ingredients
Scale
Potatoes
- 1 pound small gold potatoes, quartered
Fat and Seasonings
- 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
- 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/Microwave 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 the potatoes thoroughly to remove excess moisture.
- Sear Potatoes: Heat half of the ghee in a large cast-iron skillet over medium-high heat. Place the potatoes cut-side down and cook undisturbed for 3 minutes until a golden brown crust forms. Stir the potatoes and continue cooking for another 4 minutes to brown all sides.
- Season and Cook Potatoes: Sprinkle the minced garlic, fresh parsley, dried rosemary, dried thyme, salt, and pepper over the potatoes. Stir well to coat the potatoes evenly with the garlic and herbs. Cook for 4 minutes, stirring occasionally to prevent burning. 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 black pepper. Let the chicken cook undisturbed for 4 minutes to develop a sear. Stir the chicken and cook for an additional 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 gently to combine all ingredients. Garnish the skillet with extra chopped parsley. Serve with fresh lemon wedges and a squeeze of lemon juice if desired for added brightness.
Notes
- Parboiling the potatoes ensures they cook evenly and become tender inside while getting crispy outside during searing.
- Using a cast-iron skillet helps achieve a nice brown crust on the potatoes and chicken.
- Ghee or butter adds rich, nutty flavor — substitute with oil if needed.
- Adjust seasoning to your preference and feel free to add other fresh herbs like thyme or oregano.
- Lemon juice brightens the dish and balances the richness; it’s optional but recommended.
