Description
This flavorful Garlic Chicken Potato Skillet is a comforting country-style dish featuring tender boneless chicken thighs, golden parboiled potatoes, and a fragrant mix of garlic, fresh herbs, and spices. Cooked in a cast-iron skillet using ghee for a rich, buttery taste, this recipe brings together simple ingredients with bold flavors in a one-pan meal perfect for dinner.
Ingredients
Scale
Potatoes & Aromatics
- 1 pound small gold potatoes, quartered
- 2 tablespoons minced garlic (5-6 medium cloves)
- 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
Chicken & Seasonings
- 1 pound boneless, skinless chicken thighs, diced into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
Fat & Optional Garnishes
- ¼ cup ghee (or butter)
- Optional: Juice of ½ lemon, and fresh lemon slices for serving
Instructions
- Parboil Potatoes: Parboil the quartered gold potatoes in boiling salted water for 5 to 10 minutes until barely fork-tender, or alternatively microwave them in a bowl with water for 5 minutes. Drain the potatoes thoroughly to remove excess water.
- Brown Potatoes: Heat half of the ghee in a large cast-iron skillet over medium-high heat. Place the potatoes cut-side down and cook undisturbed for 3 minutes to develop a golden-brown crust. Stir and continue cooking for another 4 minutes to promote even browning.
- Add Aromatics to Potatoes: Sprinkle the minced garlic, chopped parsley, dried rosemary, dried thyme, salt, and pepper over the browned potatoes. Stir well to coat all the pieces, then cook for 4 more minutes while occasionally stirring to blend flavors. Remove the potatoes from the skillet and set aside.
- Cook Chicken: Add the remaining ghee to the skillet. Introduce the diced chicken thighs and season with garlic powder, onion powder, paprika, salt, and black pepper. Cook the chicken undisturbed for 4 minutes to sear, then stir and continue cooking for an additional 5 minutes, until the chicken is browned and cooked through.
- Combine Potatoes and Chicken: Return the browned potatoes to the skillet and stir to combine everything evenly. Garnish with additional fresh parsley and, if desired, serve with a squeeze of lemon juice and fresh lemon slices for a bright finish.
Notes
- Parboiling the potatoes beforehand ensures they cook fully and develop a crispy exterior without burning in the skillet.
- Using ghee adds a rich, nutty flavor and withstands higher cooking temperatures better than butter.
- Adjust herbs and spices to your personal taste; fresh herbs brighten the dish but can be substituted with dried if unavailable.
- Lemon juice and slices add a fresh acidic contrast that complements the richness of the dish but are optional.
- This skillet meal is best served immediately for maximum crispness and flavor.
