Description
Crispy chicken thighs and golden potatoes swimming in garlic butter sauce? This skillet dinner might make your family think you secretly enrolled in culinary school.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 1.5 lbs (680g) baby potatoes, halved
- 4 tablespoons (60ml) olive oil, divided
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 cup (90g) freshly grated Parmesan cheese
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup (15g) fresh parsley, chopped
- 1/2 cup (120ml) chicken broth
- 2 tablespoons fresh lemon juice
Instructions
- Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and sear undisturbed for 5-6 minutes until golden, flip and cook another 3-4 minutes. Transfer to a plate.
- In the same skillet, add remaining 2 tablespoons olive oil and place halved potatoes cut-side down. Season with salt and pepper and cook for 6-8 minutes until golden.
- Reduce heat to medium and add minced garlic to the potatoes. Cook for 1 minute until fragrant.
- Add chicken broth, scraping up browned bits. Stir in butter, Italian herbs, and red pepper flakes if using.
- Return chicken to the skillet, nestling between potatoes. Sprinkle half the Parmesan over everything.
- Cover and cook on medium-low for 10-12 minutes until chicken reaches 165°F and potatoes are tender.
- Remove from heat, drizzle with lemon juice and sprinkle with remaining Parmesan and parsley.
- Let rest 5 minutes before serving.