Ingredients
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4 boneless, skinless chicken thighs or breasts
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2 cups baby potatoes, halved
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3 tbsp olive oil (divided)
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Salt and black pepper, to taste
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1 tsp paprika
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1/2 tsp Italian seasoning
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1/2 tsp garlic powder
For the Garlic Butter Sauce:
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4 tbsp unsalted butter
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5 cloves garlic, minced
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1 tbsp fresh parsley, chopped
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1 tbsp lemon juice
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Optional: red pepper flakes for heat
Instructions
1. Prepare the Chicken
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Season the chicken with salt, pepper, paprika, Italian seasoning, and garlic powder.
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Heat 2 tbsp olive oil in a large skillet over medium heat.
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Sear the chicken for 5–6 minutes per side, or until golden and cooked through. Remove and set aside.
2. Cook the Potatoes
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In the same skillet, add 1 tbsp olive oil.
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Add the halved baby potatoes cut side down. Season lightly with salt and pepper.
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Cook over medium heat, turning occasionally, until golden and tender — about 10–12 minutes.
3. Make the Garlic Butter Sauce
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Push potatoes to one side of the skillet.
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Melt the butter on the other side and add the minced garlic.
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Cook for 30–60 seconds until fragrant, then mix it all together with the potatoes.
4. Bring it Together
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Return the cooked chicken to the skillet.
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Drizzle with lemon juice and sprinkle with parsley.
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Let everything simmer for another 2–3 minutes so flavors meld.