One-Pan Creamy Garlic Butter Chicken Potatoes
This comforting one-pan dish features tender chicken and golden potatoes smothered in a rich, creamy garlic butter sauce, perfect for an easy and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 4 medium baby potatoes, halved
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt, pepper, and thyme.
- Add chicken to the skillet and brown on both sides until golden, about 4-5 minutes per side. Remove chicken and set aside.
- In the same skillet, add butter and minced garlic. Sauté until fragrant, about 1 minute.
- Add halved potatoes to the skillet and cook, stirring occasionally, until they start to brown, about 8 minutes.
- Pour in chicken broth and heavy cream, scraping up any browned bits from the pan.
- Return chicken to the skillet, reduce heat to medium-low, cover, and simmer until the chicken is cooked through and potatoes are tender, about 15 minutes.
- Sprinkle Parmesan cheese on top and cook uncovered for 2-3 minutes until the sauce thickens slightly.
- Garnish with fresh parsley and serve hot.
Notes
For extra flavor, try adding a squeeze of fresh lemon juice just before serving to lighten the richness of the sauce.