Description
A cozy, one-skillet meal featuring tender, seared chicken breasts and golden, garlicky potatoes, perfect for busy weeknights.
Ingredients
- 4 boneless chicken breasts (about 1.25–1.5 lbs total), trimmed
- 4 medium potatoes, washed and cubed (Yukon gold or red)
- 4 tablespoons unsalted butter (or salted, reduce added salt)
- 4 cloves garlic, minced (or 1–1½ tsp pre-minced garlic)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon paprika (smoked for added depth)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat chicken breasts dry and season both sides with salt, pepper, thyme, and paprika.
- Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add minced garlic and cook for 30–60 seconds until fragrant.
- Add seasoned chicken to skillet. Cook undisturbed for 5–7 minutes per side until golden and cooked through (160–165°F internal).
- Remove chicken and tent with foil to rest.
- In the same skillet, add remaining butter and cubed potatoes in a single layer. Sauté for 15–20 minutes until golden and tender.
- Return chicken to skillet, nestle among potatoes, and heat together for 2–3 minutes. Adjust salt and pepper to taste.
- Sprinkle with fresh parsley and serve immediately.
Notes
For a dairy-free option, use olive oil or vegan butter. If using chicken thighs instead of breasts, increase the cooking time slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American