Garlic Butter Chicken and Potatoes
A comforting dish featuring tender chicken and creamy, buttery potatoes, perfect for family gatherings and weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts You can substitute with thighs if preferred.
- 1 pound baby potatoes Yukon Gold or red potatoes are good alternatives.
- 1/2 cup unsalted butter You can use olive oil for a healthier option.
- 6 cloves garlic, minced Use 1 teaspoon of powdered garlic in a pinch.
- 1 teaspoon dried thyme Substitute with rosemary or oregano if desired.
- Salt and pepper to taste Essential for flavor enhancement.
- Fresh parsley, chopped (for garnish) Dried parsley can be used if fresh isn’t available.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and halve the baby potatoes. Toss them with half of the melted butter, salt, and pepper in a mixing bowl. Arrange in a single layer on a baking sheet.
- In an oven-safe skillet, melt the remaining butter over medium-high heat. Season chicken breasts with salt, pepper, and thyme. Sear chicken for about 5 minutes on each side until golden brown.
- Sprinkle minced garlic over the seared chicken.
- Add the prepared potatoes to the skillet with chicken. Drizzle any remaining butter over the potatoes. Transfer the skillet to the oven and bake for about 15-20 minutes until chicken is cooked through (internal temperature should reach 165°F/75°C).
- Let the dish rest for a few minutes after removing it from the oven. Garnish with freshly chopped parsley before serving.
Notes
For healthy swaps, consider using Greek yogurt instead of butter. You can add seasonal vegetables for extra nutrients and flavor.